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By meggiedoodle from Thornton, CO
By
06/23/2009
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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