What is a common technique for cooking vegetables to retain their color and nutrients?

Steaming is recognized as an effective technique for cooking vegetables that helps to retain both their color and nutrients. During steaming, vegetables are cooked by the steam produced from boiling water, which allows them to cook quickly without being submerged in water. This method minimizes nutrient loss that can occur when vegetables are boiled, as many vitamins and minerals can leach into the cooking water.

Moreover, steaming helps maintain the vibrant colors of vegetables, which can diminish during methods that involve higher temperatures or longer cooking times, such as boiling or roasting. The gentle cooking process of steaming also preserves the texture and flavor of the vegetables, making them more appealing to eat. Overall, steaming is an excellent choice for those who want to enjoy nutritious and visually attractive vegetables.