If you want to get as many antioxidants as possible from your vegetables, eat them raw -- or steam them. A recent study suggests that using other cooking methods to prepare veggies can result in a significant loss of antioxidants.

The study used fresh broccoli to compare the effects of steaming, boiling and microwaving. Steaming resulted in only a minimal loss of antioxidants. Boiling led to a 66% loss of flavonoids (a type of antioxidant). Microwaving resulted in an astonishing 97% loss of flavonoids, and major losses of other antioxidant types as well.