Moist cooking method that retains the most nutrients.

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

Answer: (C)

Steaming preserves nutrients best because the food is cooked with hot steam rather than being submerged in water. When foods sit in boiling water, water-soluble vitamins and minerals can leach out into the cooking liquid and are often discarded with it. Steaming avoids that direct contact with water, keeps the nutrients inside the food, and the gentle heat of steam helps maintain vitamin content, color, and texture. It also usually involves shorter cooking times, further reducing nutrient loss. In contrast, boiling pulls nutrients into the liquid, and other methods like frying or broiling expose foods to high heat in dry environments, which can degrade sensitive nutrients. So, among these moist methods, steaming retains the most nutrients.