Why should beneficial compounds in chives ideally be incorporated at the very last stage of cooking?
Answer
Heat can diminish both their flavor and medicinal potency.
The method of preparation directly influences how effectively the nutritional benefits of chives are delivered to the system. Specifically, exposure to heat, such as through simmering or boiling for extended periods, negatively affects the delicate nature of these alliums. This heat exposure leads to a reduction in both the appealing flavor profile and the therapeutic potency of the beneficial compounds they contain, such as the key organosulfur compounds and antioxidants.
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