Boiling or steaming vegetables: Which cooking method retains more nutrients

Cooking vegetables is one of the easiest ways to add nutrients to your daily meals, but how you cook them can make a big difference to their health benefits. Steaming and boiling are two of the most common, oil-free cooking methods used in homes. While both soften vegetables and make them easier to digest, they differ greatly in how they affect flavour, texture, and nutrient content. Steaming is often praised for preserving vitamins and minerals, while boiling is valued for its simplicity and ability to tenderise dense vegetables. Understanding the science behind each method helps you make the most of your vegetables without losing their natural goodness. Here’s a closer look at how steaming and boiling compare, and which one is truly healthier. Steaming cooks vegetables gently using