Which cooking method should be avoided if aiming to retain maximum water-soluble Vitamin C from cauliflower?
Answer
Excessive boiling
The preparation method significantly impacts the final nutritional profile of cauliflower, specifically regarding water-soluble vitamins. Vitamin C is highly susceptible to leaching when exposed to water, especially under prolonged heat conditions. Excessive boiling causes a substantial portion of this vital vitamin to dissolve and leach out into the cooking water, leading to significant nutrient loss in the final product served. Methods like steaming or quick roasting are favored because they minimize water contact and cooking duration, thus preserving a higher percentage of the original nutrient content.
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