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Contact: Michael Woods
m_woods@acs.org
202-972-4400
American Chemical Society
Caption: Contrary to conventional wisdom, a new study by Italian researchers finds that cooking vegetables can preserve or even boost their nutrient content.
Credit: USDA-ARS photo by Scott Bauer
Usage Restrictions: None
Related news release: American Chemical Society's Weekly PressPac -- Dec. 19, 2007
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