Final answer:
Steaming is a moist cooking method that preserves nutrients better than boiling, which causes nutrient loss due to leaching. While different cooking methods impact the taste and digestibility of food, methods like steaming help maintain nutrient integrity.
Step-by-step explanation:
Steaming is a moist cooking method that helps retain nutrients in food. It is effective because it heats food without any direct contact with water, thereby preserving the bioavailability of water-soluble vitamins like vitamin B and C. This method of cooking only exposes the food to vapor, which minimizes nutrient loss and maintains the food's structural integrity.
Boiling, on the other hand, is not such a good method for nutrient retention due to leaching. When foods, especially vegetables, are submerged in water during the boiling process, water-soluble nutrients dissolve into the cooking water. If the water is discarded after cooking, the leached nutrients are also lost, therefore decreasing the nutritional value of the food.
It is also noteworthy that some methods of cooking, such as frying or overcooking, can lead to the destruction of nutrients, particularly the degradation of vitamins sensitive to heat and light. While cooking can enhance flavor and improve digestibility, it is important to choose cooking methods that preserve the nutritional content of food as much as possible.