[Nutrition FAQs] Are cooking methods important?

I have decided to launch a series of nutrition FAQs

Once a week, I'll be answering a frequently asked question as a nutrition coach.

Steaming

Steaming is a gentle cooking method that preserves as many nutrients as possible in vegetables. Unlike boiling, which can leach certain vitamins into the water, steaming preserves the integrity of the vitamins and minerals.

Grilling and baking

Grilling and baking are dry heating methods that add flavour without compromising nutritional content. These techniques are particularly suitable for proteins such as tofu and tempeh, as they can be cooked without adding excessive fat.

Sautéing

Sautéing with a minimum of oil is an excellent way of cooking vegetables while preserving their nutritional value. The fast cooking time helps to preserve the freshness and colour of the produce.

Eating raw

Some foods are best eaten raw. Eating fruit and vegetables raw preserves heat-sensitive nutrients such as vitamin C. However, it's essential to strike a balance, as cooking can improve the bioavailability of certain nutrients.

Avoid frying

Frying, although often delicious, is a cooking method that can significantly alter the nutritional profile of foods. It adds unnecessary fat and calories and can lead to the formation of potentially harmful compounds.