How should I cook my vegetables to preserve enzymes and vitamins?

Cooking Methods to Preserve Vegetable Nutrients

To maintain enzymes and vitamins in vegetables, choose cooking methods that minimize heat and water exposure. Steaming is ideal, as it retains most nutrients. Stir-frying and sautéing are also effective due to their short cooking times.

Boiling can lead to nutrient loss, especially with water-soluble vitamins. If boiling, use the cooking water in soups or sauces to recover some nutrients.

For optimal nutrient retention, consider steaming, roasting, or stir-frying. These methods help preserve essential vitamins and minerals, including those beneficial for skin health, such as vitamin A in sweet potatoes and carrots.