Question

which of the following cooking methods minimizes the loss of water - soluble vitamins from vegetables?
check all that apply
steaming
cutting into small pieces and boiling in water
stir - frying
microwaving

Explanation:

• Steaming: Uses steam, which limits water - soluble vitamin leaching as vegetables are not submerged in water.
• Stir - frying: Short cooking time at high heat, reducing heat - and water - related vitamin loss.
• Microwaving: Quick cooking method that minimizes water exposure and heat degradation of water - soluble vitamins.
• Cutting into small pieces and boiling in water: Increases surface area for vitamin leaching into the boiling water.

Answer:

Steaming, Stir - frying, Microwaving