---
title: Steaming vs. Boiling vs. Microwave
date: 2008-04-30T15:22:22Z
modified: 2008-04-30T15:22:22Z
permalink: "https://elizabethyarnell.com/steaming-vs-boiling-vs-microwave/"
type: post
status: publish
excerpt: ""
wpid: 134
categories:
  - Recipes
author: Elizabeth
---

[Dr. Weil](http://www.drweil.com "Dr. Weil") explored the nutritional value of [steaming vs. boiling vs. microwaving](http://www.rockymountainnews.com/news/2008/apr/28/dr-weil-steaming-versus-boiling/ "Steaming vs boiling vs microwave") in his syndicated column this week. Here are some of his remarks:

“Steaming using little energy, creates a minimum of mess, and does the least damage to the nutrients in vegetables.”

He says he boils hardier veggies like corn, beets, and potatoes, but I don’t know why. He knows that boiling veggies results in some nutrient loss into the cooking water. I steam these things and they do just fine.

Now here’s what I found really interesting:
“A study published in the November 2003 issue of Journal of the Science of Food and Agriculture found that broccoli cooked in the microwave lost up to 97% of its antioxidant content, but lost only 11% when it was steamed. Another study showed that spinach cooked in the microwave retained nearly all its folate but lost about 77% of this nutrient when cooking on the stove.”

Some day I’d like to do a study on “infused vegetables” as they’re cooking in [Glorious One-Pot Meals](http://www.gloriouspotmeal.com "Glorious One-Pot Meals"). My hunch is that they retain nutrients similar to steaming since it’s a similar process.