A Cornell University scientists report that the heat processing used to manufacture sweet corn significantly increases both the total antioxidant activity and the level of phenolics, a naturally occurring type of phytochemical found in many fruits and vegetables.
“It’s conventional wisdom that processed fruits and vegetables have lower nutritional value than sweet fresh produce,” said Rui Hai Liu, M.D., Ph.D., assistant professor of food science at Cornell University. But Liu’s ongoing investigation of fruits and vegetables contradicts conventional wisdom.