What is the best way to cook vegetables?
When cooking vegetables, remember that less is more: use the least amount of peeling, the least amount of cooking water, the least amount of cooking time and then wait the least amount of time after cooking before eating. Vegetable skins contain nutrients and fibre and should be peeled only when necessary. Completely submerging vegetables in water and then boiling and draining them removes most if not all of their water-soluble vitamins like vitamin C, thiamine, niacin, B6, B12 and folacin. The microwave is ideal for cooking vegetables. Microwaving retains more nutrients than boiling, steaming or baking because it’s quick and requires next-to-no water. Stir-frying is a good method for the same reasons. Steaming uses a minimum of water and is almost as good as microwaving and stir-frying.
