What cooking method typically helps retain nutrients when preparing vegetables?

Steaming is a cooking method that is particularly effective for retaining nutrients in vegetables. When vegetables are steamed, they are cooked using the steam produced from boiling water, which means they do not come into direct contact with water. This is important because many vitamins and minerals, particularly water-soluble vitamins such as vitamin C and certain B vitamins, can leach out into the cooking water when vegetables are boiled.

In contrast, steaming reduces the amount of water used, which means that fewer nutrients are lost. Additionally, the gentle heat of steaming helps to preserve the texture, color, and flavor of the vegetables, making them more appealing and nutritious. The method also encourages minimal cooking time, further protecting the delicate vitamins that can break down with prolonged heat exposure.

Other cooking methods, such as boiling, frying, and roasting, tend to either involve higher temperatures, longer cooking times, or more direct contact with water, which can lead to higher nutrient loss compared to steaming. Therefore, steaming is the cooking method of choice for those looking to retain the maximum amount of nutrients when preparing vegetables.