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Completed project

Review optimal cooking techniques for vegetables to maximise retention of nutrients (VG13087)

Key research provider: MacTavish West
Publication date: Tuesday, January 27, 2015

What was it all about?

This project collated scientific information on the impact of cooking on texture, flavour, colour and nutrient content and ‘bioavailability’ of all levied vegetables.

A summary of this information is presented for each vegetable through the levy-funded Veggycation website, together with an explanation of the general impact of different cooking methods on nutrients, including in canned and frozen vegetables.

Recommended optimal cooking methods were developed for each type of vegetable, and diagrammatic representations of these were developed and are also available on the website.

Due to a lack of available existing information, a selection of Asian vegetables were cooked in a number of ways, and the vitamin C content was measured in cooked samples. Cooking recommendations were then developed including diagrammatic instructions for optimal cooking methods and recipes for Asian vegetables in traditional and more mainstream dishes.

All cooking diagrams and recipes were tested with more than 600 consumers and stakeholders, for understanding and clarity. Amendments were made, and resources were added to the site as text, images and downloads.


Go to the Veggycation website to access the information on nutrient levels of vegetables including after cooking

Related levy funds


Funding statement:
This project has been funded by Hort Innovation

Copyright © Horticulture Innovation Australia Limited 2015. The Final Research Report (in part or as whole) cannot be reproduced, published, communicated or adapted without the prior written consent of Hort Innovation (except as may be permitted under the Copyright Act 1968 (Cth)).