All this, de-spite a loss of vitamin C during the cooking process, say Cornell food scientists. The reason:cooking substantially raises the levels of ben-eficial compounds called phytochemicals.

• 康奈尔大学食品专家说,在烹调过程中除维他命C会大量损失外,上述的好处是肯定的,原因是长时间烹煮会提高被称为植物性化学物质的有益化合物的水平。