To conserve the vitamin content of foods,

Question

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Steaming or stir-frying until tender but not overcooked helps to retain most of the vitamins in foods. This is because these cooking methods do not involve prolonged exposure to heat or large amounts of water, both of which can cause the loss of vitamins. Adding fat to vegetables during cooking can enhance the absorption of certain vitamins, but it can also add calories and unhealthy fats. Storing foods in warm conditions, exposing them to sunlight and air, and cooking slowly in large amounts of water can all lead to significant vitamin loss.

To Conserve the Vitamin Content of Foods