Yes, the way you cook your food can have a major effect on the amount of nutrients in it. Boiling fruit and veggies in large amounts of water for a long time can lose a lot of their nutrients as they are leached into the water. But if they are lightly steamed, they will retain much more of their nutrients.
Here are 5 tips to reduce nutrient loss in fruits and vegetables while cooking:
- Consume the liquid left in the pan after cooking vegetables.
- Cook vegetables in smaller amounts of water to reduce loss nutrients.
- Try to consume cooked vegetables within a day or two, as vitamin C content may continue to decline when the cooked food is exposed to air.
- Cut food after rather than before cooking, if possible. When food is cooked whole, less of it is exposed to heat and water.
- Cook vegetables for only a few minutes whenever possible.