Which method is effective for preserving nutrients in fruits and vegetables during cooking?

Steaming is an effective method for preserving nutrients in fruits and vegetables during cooking because it minimizes the cooking time and exposure to water. Unlike boiling, where vegetables are submerged in water, steaming allows the food to cook with steam while retaining most of its vitamins and minerals. The nutrients are less likely to leach into water, as they often do with boiling, hence maintaining higher nutritional value. Additionally, steaming often requires a shorter cooking duration, further preventing nutrient loss that can occur with prolonged cooking methods. This method also helps maintain the color, texture, and flavor of the vegetables, making them not just more nutritious but also more appealing to eat.