Effect of different cooking methods on vitamin content and true retention in selected vegetables
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In a direct laboratory cooking comparison, broccoli vitamin C true retention was reported as 112.76% after microwaving versus 52.85% after boiling; values above 100% arise from weight/analysis and extractability effects, not newly manufactured vitamin molecules.
Supports
The same experiment found that microwave processing yielded substantial vitamin K losses in crown daisy and mallow; microwave results are nutrient- and vegetable-specific.