Which way of cooking is healthier (doesn’t use much oil, butter, or other fat, if any at all) and will preserve the most nutrients in a food: Steaming, boiling, roasting, or microwaving?
This question refers to cooking vegetables, specifically kabocha squash.
Which way of cooking is healthier (doesn’t use much oil, butter, or other fat, if any at all) and will preserve the most nutrients in a food: Steaming, boiling, roasting, or microwaving?
This question refers to cooking vegetables, specifically kabocha squash.
