MU Extension    ●    University MU Extension    ●    University of Missouri    ●    Columbia    ●    Kansas City    ●    Rolla     ●    St. Louis

MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

Are vegetables blanched in steam more nutritious than vegetables blanched in boiling water?


If juices from blanching are served, you may get more nutrients by blanching with steam. If juices are not used, there is probably little nutrient difference between vegetables blanched in steam or boiling water.                

 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
 

 

 

 

Last update: Tuesday, May 05, 2009

 


 
University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
 mofamweb@missouri.edu 
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri-Columbia