Which cooking method is best for retaining nutrients in food?

Steaming is considered the best cooking method for retaining nutrients in food due to several key reasons. When food is steamed, it cooks quickly using the steam produced by boiling water, which helps to preserve both nutrients and flavor. Steaming keeps the food above the boiling water, preventing it from being submerged, which minimizes the leaching of water-soluble vitamins and minerals into the liquid.

Additionally, steaming requires little to no added fat, allowing for a healthier preparation method compared to frying, which can introduce extra calories and potentially harmful compounds when oils are heated. Grilling, while a healthier option compared to frying, can still lead to nutrient loss due to exposure to high temperatures for extended periods and direct flame, which may degrade certain vitamins, particularly those sensitive to heat. Boiling, while a common cooking technique, often leads to the loss of valuable nutrients as they dissolve into the cooking water, making steaming the superior choice when it comes to nutrient retention.