Steaming (English Wikipedia)

Harunari, Hideji (2001). "Transition from the Palaeolithic to the Jomon Period". The Quaternary Research (Daiyonki-Kenkyu). 40 (6): 517–526. doi:10.4116/jaqua.40.517. Archived from the original on 14 July 2023. Retrieved 14 July 2023.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Vallejo, F; Tomás-Barberón, FA; García-Viguera, C (November 2003). "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking". Journal of the Science of Food and Agriculture. 83 (14): 1511–1516. Bibcode:2003JSFA...83.1511V. doi:10.1002/jsfa.1585.
Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)". International Journal of Food Sciences and Nutrition. 65 (7): 809–815. doi:10.3109/09637486.2014.931360. PMID 24964285. S2CID 2864999.

epicurious.com

Vallejo, F; Tomás-Barberón, FA; García-Viguera, C (November 2003). "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking". Journal of the Science of Food and Agriculture. 83 (14): 1511–1516. Bibcode:2003JSFA...83.1511V. doi:10.1002/jsfa.1585.

Harunari, Hideji (2001). "Transition from the Palaeolithic to the Jomon Period". The Quaternary Research (Daiyonki-Kenkyu). 40 (6): 517–526. doi:10.4116/jaqua.40.517. Archived from the original on 14 July 2023. Retrieved 14 July 2023.

Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)". International Journal of Food Sciences and Nutrition. 65 (7): 809–815. doi:10.3109/09637486.2014.931360. PMID 24964285. S2CID 2864999.

Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (September 2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Bongoni, R; Stieger, M; Dekker, M; Steenbekkers, B; Verkerk, R (November 2014). "Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)". International Journal of Food Sciences and Nutrition. 65 (7): 809–815. doi:10.3109/09637486.2014.931360. PMID 24964285. S2CID 2864999.

Nutrient Data Laboratory (December 2007). "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA.

Harunari, Hideji (2001). "Transition from the Palaeolithic to the Jomon Period". The Quaternary Research (Daiyonki-Kenkyu). 40 (6): 517–526. doi:10.4116/jaqua.40.517. Archived from the original on 14 July 2023. Retrieved 14 July 2023.

Hiro, Sachiya (27 December 2013). 本日「いいかげん」日和: そのまんま楽しく生きる一日一話 (Honjitsu iikagen-biyori: sonomanma tanoshiku ikiru ichinichi ichiwa [It's 'easy-going' day today: living life happily with day-to-day episodes] (in Japanese). PHP Kenkyūjo. p. 424. ISBN 9784569791203. OCLC 666225791. Retrieved 28 January 2018.