veggies Steam cooking resulted in slight increases in concentration of phenolic acids in sweet potatoes. Frying onions in sunflower oil resulted in a reduction of 21% and 15% reduction in levels of quercetin glycosides in boiling onions for only 5mins. Chlorogenic acid levels in re-leafed lettuce were distributed across the colored tissues, containing three timesContinue reading “Red onion, red-leaf lettuce, curly kale, orange sweet potatoes have highest anti-obesity potential , boiling reduces the levels of phytochemicals from 50-75%, steaming veggies preserves anti-obesity phytochemicals”