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HIGHLY INNOVATIVE FOR


                HEALTHY DELICIOUS MEALS













                                Did you know that some

                                  cooking methods can

                               deplete healthy foods

                                    of their beneficial

                                               properties?









                                                                   Broccoli can lose up to 66% of its valuable
                                                                     antioxidants when boiled and up to 97%
                                                                       when cooked in a microwave oven.*






























        *F Vallejo, F Tomás-Barberán, C García-Viguera. “Phenolic compound contents in
        edible parts of broccoli inflorescences after domestic cooking.” Journal of the Science
        of Food and Agriculture, volume 83, No. 14, pp. 1511-1516, November 2003. http://
        8      Buen Comer
        www.ingentaconnect.com/content/jws/jsfa/2003/00000083/00000014/art00018
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