Which of the following preparation methods for vegetables will retain the most vitamins?

• A. Boiling in lots of water.
• B. Stir frying in oil.
• C. Scorching (charring/burning).
• D. Slow cooking in broth, then straining the liquid.

Answer: (B)

Verified step by step guidance

1. Understand the impact of cooking methods on vitamin retention: Vitamins, especially water-soluble ones like Vitamin C and B-complex vitamins, are sensitive to heat, water, and oxygen. Cooking methods that minimize exposure to these factors help retain more vitamins.
2. Analyze boiling in lots of water: Boiling vegetables in a large amount of water can lead to significant loss of water-soluble vitamins, as they leach into the cooking water. This method is not ideal for vitamin retention unless the cooking water is consumed.
3. Evaluate stir-frying in oil: Stir-frying uses minimal cooking time and a small amount of oil, which helps preserve both water-soluble and fat-soluble vitamins. The quick cooking process reduces nutrient loss, making this method effective for retaining vitamins.
4. Consider scorching (charring/burning): Scorching or burning vegetables can destroy vitamins due to the high heat and prolonged exposure. This method is not suitable for preserving nutrients.
5. Assess slow cooking in broth and straining the liquid: Slow cooking involves prolonged heat exposure, which can degrade vitamins. Additionally, straining the liquid removes the nutrients that have leached into the broth, further reducing vitamin retention.