What is a common method for cooking vegetables to retain their nutrients?

Steaming is an effective method for cooking vegetables that helps to retain their nutrients. When vegetables are steamed, they are cooked using the steam from boiling water. This method allows the vegetables to cook quickly while being exposed to minimal water. The limited contact with water reduces the leaching of water-soluble vitamins, such as vitamin C and many B vitamins, which can be lost into the cooking water when vegetables are boiled.

In addition, steaming preserves the color, texture, and flavor of the vegetables, making them more appealing in terms of presentation and taste. Since steaming does not require added fats or oils, it is also a healthy cooking method that promotes the consumption of vegetables without unnecessary calories.

In contrast, boiling can lead to a significant loss of nutrients, particularly if vegetables are cooked for a long time or if the cooking water is discarded. Frying and baking, while they may enhance flavor, do not retain nutrients as effectively as steaming and can also add unhealthy fats or calories to the dish. Therefore, steaming stands out as the preferred method for maximizing nutrient retention in vegetables.