To conserve the vitamin content of foods,

Question

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Steaming or stir-frying vegetables until they are tender but not overcooked is the best choice for conserving the vitamin content of foods. Boiling vegetables in large amounts of water for extended periods of time can cause some vitamins to leach out into the water. Adding fat to vegetables during cooking can increase their absorption of fat-soluble vitamins, but may also add unwanted calories. Storing foods in warm conditions and exposing them to sunlight and air can degrade the nutrient content of foods.

To Conserve the Vitamin Content of Foods