What percentage of signature anthocyanins were lost compared to raw when boiling purple cauliflower?
Answer
Over 63%
Boiling is shown to be detrimental to the unique, vibrant pigments of purple cauliflower. Scientific evaluations measuring nutrient loss against the raw vegetable revealed that traditional boiling caused the signature anthocyanins to decrease substantially, with losses reported to be over 63%. This high rate of degradation affects not only the visual appeal but also the potential intake of these powerful antioxidants, making gentler preparation methods far preferable for preserving this specific quality.
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