Moist cooking method that loses the most nutrients.

• A. Steam
• B. Broil
• C. Bake
• D. Boil

Answer: (D)

Nutrient retention during cooking depends on how much contact food has with water and how long heat is applied. When food is boiled, it sits in a large amount of hot water, and water-soluble vitamins (like vitamin C and B vitamins) readily leach out into that cooking liquid. Since the liquid is usually discarded, these nutrients are lost from the food itself. In contrast, steaming uses steam with much less direct water contact, so fewer nutrients leach away. Dry-heat methods like baking or broiling involve little to no water, so they tend to preserve more nutrients overall. So, among moist cooking methods, boiling loses the most nutrients. A practical tip: if you do boil, consider using the cooking water in soups or sauces to recover those nutrients.