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.

ACT NOW

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