MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis - Food Safety


Quick Answers



Are vegetables blanched in steam more nutritious than vegetables blanched in boiling water?

If juices from blanching are served, you may get more nutrients by blanching with steam. If juices are not used, there is probably little nutrient difference between vegetables blanched in steam or boiling water.                



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri