A: In regard to cooking vegetables and the nutrients that may be lost in the process, there are many variables, including cooking time, cooking method as well as the ripeness of the vegetable. For example, boiling often results in a considerable loss of nutrients, since many of the vitamins, minerals, etc. are in the water, which is normally thrown away. On the other hand, vegetables cooked for only a few minutes, say via steam, will retain more nutrients than vegetables boiled for a longer period of time.
In the case of microwaving and steaming, they would be fairly similar in regard to nutritional value.
Additionally, some vegetables contain nutrients that increase when heated, while other vegetables include nutrients that are destroyed in hot temperatures.
The best way to ensure you get all necessary nutrients is to have a well-balanced meal plan that includes a variety of foods, including many types of vegetables.
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