Question

Which method is most effective for preserving the color and nutrients of green vegetables during cooking?

• A. Boiling with lid on
• B. Steaming
• C. Deep frying
• D. Microwaving

Hint:

To retain maximum nutrients in vegetables, opt for steaming over boiling or frying.

Answer 1

The Correct Option is B

Steaming is a gentle cooking method that uses steam to cook food, preserving the vibrant color, texture, and nutrients of vegetables. Unlike boiling, where nutrients can leach into the water, steaming minimizes nutrient loss, especially water-soluble vitamins like vitamin C and B-complex vitamins.

Answer 2

Compare Water Contact: Water-soluble nutrients (like Vitamin C) leach out wherever food sits directly IN water — compare each method by how much water contact it involves.

Steaming cooks food using vapor without submerging it in water, so nutrients stay in the food instead of leaching into cooking liquid — matching option 2.

Boiling with a lid still submerges food in water (nutrient loss into the water), deep frying uses high heat/oil (degrades nutrients), and microwaving can overheat unevenly — none preserves nutrients as well as steaming.