Keep The Vitamins!
Steaming is considered to be one of the best cooking methods for maximizing the taste and color of food, while also retaining the most nutrients in vegetables and or fish. Vegetables are normally loaded with flavor so simply steaming them and then topping off with fresh herbs, lemon juice, and extra virgin olive oil can produce a very delicious dish. You may also choose to steam several vegetables or ingredients in one pot for easier clean up.
One of the chief benefits of steaming veggies is that this method of cooking allows you to keep their nutrients in them. Vitamins are easily destroyed when you boil them in water for long periods of time. However, steaming uses the steam from boiling water to cook your food — not the water itself.
Another advantage of steaming is that you can get by without adding fat or sodium (like the dab of butter and the salt in a boiling pot of broccoli). Any veggie you steam will be around 25 calories per half-cup and chock-full of vitamins and minerals.
Broccoli, cauliflower, carrots, asparagus, artichokes, zucchini and green beans are great choices because they’re sturdier and won’t go soft too easily. Leafy greens — bok choy, spinach and broccoli — also steam up nicely but take less time.
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