12 Foods You Had No Clue You’ve Been Eating All Wrong

You stir-fry broccoli

Broccoli is a stir-fry recipe staple, but it shouldn’t be. One Chinese study found that stir-frying broccoli depletes its vitamin C content by 24 percent, and also lowered the amount of chlorophyll and soluble protein and sugar. Another study in the Journal of Agricultural and Food Chemistry found that frying the florets caused a 67 percent loss of carotenoids, which act as antioxidants, likely because of the high temperature. Steaming, on the other hand, allowed broccoli’s nutrients to remain nearly as intact as it’s natural raw state. Try steaming your broccoli and tossing it with the other stir-fry ingredients at the end, after removing the pan from the heat; it’ll still get coated with flavor and you won’t lose out. Make sure you also stop making these common mistakes in the kitchen.

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