Open-lid cooking involves leaving pots and pans uncovered during the cooking process.
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Minimize water usage when boiling vegetables to prevent excessive nutrient loss during open-lid cooking.
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Cut vegetables into smaller pieces to shorten cooking times and minimize nutrient breakdown.
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Cover pots and pans with a lid whenever possible, even during open-lid cooking, to trap steam and retain nutrients.
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Consider quick blanching for vibrant-coloured vegetables by briefly boiling them before transferring them to cold water to preserve colour and some nutrients.
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Prioritize using fresh vegetables to maximize initial nutrient content, as fresher produce tends to retain more nutrients during cooking.
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Opt for steaming or pressure cooking methods that require minimal water and create a closed cooking environment, reducing oxidation and nutrient leaching.