Cooking vegetables is a staple in most kitchens, but did you know that your cooking methods could be causing you to lose valuable nutrients, including vitamin C?

Whether you're sautéing, boiling, or roasting, the way you prepare your veggies can impact their nutritional value. Vitamin C, in particular, is highly susceptible to heat and oxygen, meaning your well-meaning cooking techniques might be robbing your meals of one of their key health benefits. But don't worry—there are ways to maximize nutrient retention and still enjoy delicious, cooked vegetables. Let’s dive into how you can better preserve nutrients, especially vitamin C, while still creating tasty meals that are packed with all the good stuff your body needs.

How Cooking Affects Vitamin C

Vitamin C is highly sensitive to both heat and oxygen, which means it breaks down easily during the cooking process. Boiling, for example, can cause a significant amount of vitamin C to leach out of vegetables and into the water. Even prolonged exposure to air can lead to oxidation, further reducing its potency.

But it’s not just vitamin C at risk—other water-soluble vitamins like B vitamins can also be lost when cooking with too much water or using high heat for long periods.

Here’s the good news: with a few simple changes to how you cook, you can preserve more of these valuable nutrients.

Tips to Maximize Nutrient Retention When Cooking Vegetables

Use Quick-Cooking Methods

The longer you cook your vegetables, the more nutrients are lost. To preserve as many vitamins and minerals as possible, opt for quick-cooking methods like steaming, stir-frying, or microwaving. Steaming is particularly effective because it uses minimal water, which prevents vitamins from leaching out. Similarly, stir-frying vegetables at a high heat for a short period ensures they maintain their nutrients while still developing a good flavour and texture.

Cook with Less Water

Boiling vegetables in large amounts of water is one of the fastest ways to lose nutrients, especially vitamin C. When vegetables are submerged, water-soluble vitamins escape into the cooking liquid, which is often discarded. If you do boil veggies, consider using a minimal amount of water or save the water to use in soups or sauces so that you're not pouring the nutrients down the drain.

For example, lightly steaming broccoli instead of boiling it ensures that the majority of its vitamin C content remains intact.

Avoid High Temperatures and Prolonged Cooking

High heat is another enemy of nutrient retention. Grilling or roasting at extremely high temperatures can break down vitamins like vitamin C. Instead, try lower-temperature cooking methods for longer periods, such as slow roasting at moderate heat, which can help retain nutrients while still offering rich flavours.

Additionally, you can blanch vegetables—this involves briefly cooking them in boiling water and then immediately placing them in ice water to stop the cooking process. Blanching helps retain colour, texture, and nutrients while reducing cooking time.

Keep Vegetables Whole When Possible

Cutting vegetables into small pieces increases their surface area and exposes them to more air, which leads to nutrient loss due to oxidation. Wherever possible, keep vegetables whole or in larger chunks while cooking. This reduces exposure to oxygen and helps preserve nutrients, particularly the delicate vitamin C.

For example, keeping carrots whole while steaming helps retain more of their nutrients compared to chopping them into smaller pieces beforehand.

Cook Vegetables With Their Skins On

The skin of many vegetables is where a large amount of the nutrients are stored. When peeling vegetables, you’re discarding fibre, vitamins, and antioxidants that contribute to a healthy diet. Vegetables like potatoes, carrots, and eggplants are great examples where cooking them with the skin on can boost the nutrient content of your meal.

Simply scrub the skins clean and cook them as is to maximize the benefits.

Eat Some Vegetables Raw

Raw vegetables, when safe to consume in their uncooked form, are one of the best ways to get the full nutritional profile of the produce. Vitamin C, being heat-sensitive, is best preserved in its raw state. Peppers, tomatoes, cucumbers, and leafy greens are examples of vegetables that retain their vitamin content beautifully when eaten fresh.

Incorporate raw veggies into salads, sandwiches, or as snacks to ensure you’re getting an extra boost of nutrients that cooking would otherwise deplete.

Cooking vegetables is a fantastic way to enjoy their flavours and textures, but it’s important to keep in mind how cooking methods can impact their nutritional value. The next time you're in the kitchen, think about how you can make the most of your vegetables.