BIOMOLECULES AND ENZYMES

Detailed explanation-1: -When in doubt, microwave. That’s because microwaving uses little to no water, and can heat the vegetable quickly, thus preserving nutrients such as vitamin C that break down when heated. Sauteing in a bit of healthy cooking oil, such as extra-virgin olive oil, is a great way to cook many vegetables.

Detailed explanation-2: -The three best cooking methods-pressure cooking, microwaving and steaming-ensure foods retain much of their nutritional value after brief contact with heat and little water.

Detailed explanation-3: -Boiling and cooking vegetables in high temperatures or in water decreases their nutrient level. Water soluble vitamins like Vit C and B vitamins are often lost during these cooking methods.

Detailed explanation-4: -Answer: No, you don’t need to forgo roasted veggies because of high heat. The fact is that all forms of cooking can destroy some of the nutrients (such as vitamin C and B vitamins) in vegetables.