 | | 6 / 9 6. Retain nutrients
Water-soluble vitamins are easily destroyed during cooking. To minimize nutrient losses, steam, microwave, roast or sauté your vegetables until just tender instead of boiling them. "The longer you cook a vegetable, the greater the nutrient breakdown," Rippe explains. "Using too much cooking liquid can also drown a significant amount of the vegetable's vitamins and minerals."
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