What cooking issue causes water-soluble vitamins like Vitamin C to be lost?
Answer
Boiling in large amounts of water
Water-soluble vitamins, such as Vitamin C and the B vitamins, are susceptible to leaching when exposed to large volumes of cooking water. If the cooking liquid is subsequently discarded, a substantial portion of these vital micronutrients is lost, diminishing the overall nutritional benefit of the beans. To maximize preservation, methods minimizing water contact, such as steaming until barely tender or sautéing, are recommended, especially since fat-soluble vitamins like Vitamin K benefit from healthy fats used during sautéing.
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