date:Jan 03, 2019
ver, like many other nutrients, levels of lutein are decreased by cooking.
The researchers chose to study spinach as it contains comparatively high levels of lutein, and is one of the more popular dark green vegetables. To replicate how it is prepared in the home, the team purchased baby spinach at a supermarket and fried, steamed or boiled it for up to 90 minutes, measuring the lutein content at different times.
The findings, published in the journal Food Chemistry, showed that heating times