When incorporating snap peas into meals, why is quick stir-frying or steaming generally preferred over prolonged boiling if nutritional value is the priority?

Prolonged boiling can leach out water-soluble vitamins like Vitamin C.

Many essential vitamins, particularly Vitamin C, are water-soluble, meaning they dissolve readily in water. When snap peas are subjected to prolonged boiling, the process allows these delicate nutrients to migrate out of the vegetable tissue and into the surrounding cooking water, which is often discarded. This results in a significant loss of the vitamin content in the final product consumed. Quick cooking methods like light steaming or rapid stir-frying minimize the duration the vegetable is exposed to heat and water, thereby preserving a higher concentration of these beneficial, heat-sensitive, water-soluble nutrients, ensuring the consumer receives the intended immune and antioxidant benefits.