Thisis one vegetable you can cook without worrying about whether it will lose anyof its antioxidant content in the process.
In a study designed to find outwhether and which cooking methods affected nutrient levels of 20 vegetables,beans were one of the few vegetables where cooking actually increased theamount of antioxidants they provided – except when they were boiled. Choosebeans that are firm and unblemished and store in an airtight container in thefridge.