Cooking vegetables properly can yield a great difference in the number of nutrients that actually goes onto your plate. Steaming and boiling have become very popular cooking techniques, but they treat vegetables differently. Now, the question is, which one helps preserve more vitamins, minerals, and taste? Let's find out.

Steaming vs Boiling:

Winning in Nutrients: Why Steaming

When it comes to nutrient retention, steaming is typically the healthy choice. Vegetables boiled in water cause the water-soluble vitamins like vitamin C, B-complex, and some antioxidants to leach away. These nutrients will ultimately reside in the water, which is then discarded.

In contrast, steaming boils using vapor with minimal direct contact of the vegetables with the water itself. This method seals in vitamins, minerals, and natural colors. Research has been done showing that steaming can keep broccoli, spinach, or carrots retaining up to 90%, while boiling plunges it down to around 50-60%.

Opacity and Texture: Steaming Guarantees More Crunch

Once again, preference when it comes to crisp, fresh vegetables. Boiled vegetables are supposed to end up mushy and tasteless when poorly cooked. Steaming retains the natural colors and texture of vegetables and gives them that slight crunch, making for healthier, more deliciously decorated plates.

Then again, boiling has something to offer. Root vegetables like potatoes or beets do well when boiled since their density allows them to tumble better in the water.

When Boiling Works

Boiling is also not a thing. It is decently useful in making soup or stew because with consuming that cooking water, any leftover nutrients are preserved. It is also faster to cook in bulk such big bumpy vegetables that take long to cook.

To make the vegetables boiled healthier, it would require very little water and no overcooking. After cooking, olive oil or herbs can be thrown in to improve its flavor and nutrition profile.

Steaming overall is the better cooking method if it comes to preserve nutrients, textures, and flavors. It is gentle, efficient, and perfect for everyday healthy foods. Yet still, boiling has its position in some recipes and some root vegetables, if one is conscious about it.

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