글의 내용과 일치하지 않는 것은? Some research has shown that vegetables lose some of their nutritional value in the microwave. For example, microwaving has been found to remove 97 % of the flavonoids ― plant compounds with anti-inflammatory benefits―in broccoli. That’s a third more damage than done by boiling. However, one 2019 study looking at the nutrient loss of broccoli in the microwave pointed out that previous studies varied the cooking time, temperature, and whether or not the broccoli was in water. It found that shorter cooking times (they microwaved the broccoli for one minute) didn’t compromise nutritional content. Steaming and microwaving could even increase content of most flavonoids, which are compounds linked to reduced risk of heart disease. “Under the cooking conditions used in this study, microwaving appeared to be a better way to preserve flavonoids than steaming,” the researchers wrote. Yet they also found that microwaving with too much water (such as the amount you’d use to boil) caused a drop in flavonoids.