If you boil vegetables in water, and you drain it all the nutrients comes out in the water. So your solution is to bake them without water.
By meggiedoodle from Thornton, CO
That really makes sense. Thanks.
Cooking in a wok, steaming or cooking in the microwave with a very minimal amount of water also holds nutrients as well as baking does. Blanching (cooking until 'just barely tender' veggies) cooked in a 'just covered amount of water' also does not cause a lot of nutrient loss. People simply usually overcook and in too large amount of water.
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