Which cooking method is specifically cited as gentle for preserving water-soluble Vitamin C?

Steaming

When preparing broccolini, the choice of cooking method significantly impacts the retention of heat-sensitive and water-soluble nutrients, chief among them being Vitamin C. Steaming is frequently recommended as the preferred gentle technique because it exposes the vegetable to heat indirectly via moist vapor, minimizing the leaching of water-soluble vitamins into a cooking medium. Extended exposure to boiling water, conversely, causes a substantial loss of these nutrients as they leach out into the surrounding liquid, which is often discarded. For maximum nutrient preservation, the guideline suggests aiming for the shortest effective cooking time possible, such as lightly blanching or quickly steaming for only three to four minutes, followed perhaps by a brief final sauté to enhance texture or flavor.