I’m curious if a decent amount of the vitamin C remains and which cooking methods preserve the most.
Anything that will cook the fastest. Steaming is fast that is why it maintains the nutrient content the most. It’s not about the method and more about how long the food is heated/cooked for. My nutrition professor a few years back was convinced that microwaving was one of the best ways to cook vegetables to preserve nutrient content because it is fast and effective. Stir frying and pressure cooking also maintains the nutrient composition fairly well.
If i remember correctly, vitamin C is completely lost once the vegetables hit the heated pan. Steaming is the best way to preserve vitamins
I took a nutrition class 2 years ago so im pulling this out from the depths of my brain lol