Cook Cauliflower in boiling water
When it comes to making vegetables, water is not a good option for a cook. A study that examines how different cooking practices affect the antioxidant activity of 20 different types of vegetables, said: Cauliflower, which is rich in antioxidants such as vitamin C when cooked in water, has more features related to the fight against free radicals It loses itself, which happens to be more pronounced for cauliflower than other vegetables. Preparing cabbage on a microwave also reduces its antioxidant properties.
