The antioxidant capacity of frozen broccoli cooked by traditional microwaving was the same as that of thawed frozen broccoli, and 53% and 48.0% lower than that of frozen broccoli cooked by steamer steaming and steamable bag microwaving, respectively. The different antioxidant capacity could in part be due to the major retention of ascorbic acid in broccoli cooked by steamer steaming and steamable bag microwaving compared to tra- ditional microwaving (Fig. 1)