What cooking method is most effective in preserving flavor and nutrients in vegetables?

Steaming is the most effective cooking method for preserving the flavor and nutrients in vegetables. This technique uses water vapor to cook the food, which allows vegetables to retain their natural colors, textures, and flavors more effectively than other methods. Because the vegetables are not submerged in water, as they would be when boiling, fewer nutrients are lost to leaching. Additionally, steaming requires shorter cooking times compared to other methods, which further helps to maintain vitamins and minerals that can be sensitive to heat.

Baking may dry out vegetables and alter their flavors significantly, while deep frying tends to add fat and may lead to the degradation of some nutrients due to high cooking temperatures. Boiling, although commonly used, often results in nutrient loss since the water can absorb soluble vitamins and minerals during cooking. Thus, steaming stands out as the best method to keep the integrity of both flavor and nutrients intact in vegetables.