Which cooking method is most likely to leach water-soluble pigments like anthocyanins into discarded cooking water?
Answer
Boiling
The method chosen for cooking purple Brussels sprouts directly affects the retention of their vibrant color and heat-sensitive nutrients, specifically the anthocyanins. Boiling vegetables involves prolonged exposure to large volumes of water, which causes water-soluble vitamins and pigments to leach out into the cooking liquid that is subsequently discarded. To maximize the intake of these specific purple-pigment antioxidants, cooking methods that minimize water contact, such as short steaming or sautéing, are advised over traditional boiling.
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