why is it better to steam vegetables than to boil them in water? which one of following is true statement?

Question

steamed vegetables are more rigid and provide more fiber than boiled vegetables or
vegetables lose their flavor when immersed in water or
boiled vegetables contain more fat than steamed vegetables or
steamed vegetables retain water-soluble vitamins that boiled vegetables do not
also;cooking a hamburger in a frying pan would be an example of what type of heat? radiation or conduction or convection or none of these

Answer 1

steamed vegetables retain water-soluble vitamins that boiled vegetables do not

cooking a hamburger in a frying pan would be an example of conduction

Answer 2

steamed vegetables are more rigid and provide more fiber than boiled vegetables AND
vegetables lose their flavor when immersed in water AND steamed vegetables retain water-soluble vitamins that boiled vegetables do not ARE ALL TRUE. Most people when boiling their vegetables, throw away the best part—the cooking water. Steaming vegetables conserves the maximum amount of nutrients by subjecting the vegetables to the least amount of heat,
Steaming is one of the healthiest and quickest ways to cook vegetables. It leaves more of the vegetables’ natural taste, texture and color intact than any other method; seals in more vitamins and minerals than if you would have boiled or baked them; and it requires no added fat.

NOW>>>>
For some reason you emailed me directly about this??

The meat in the pan is Conduction
The mode of heat transfer within a substance or by solids in direct contact with each other when a temperature difference exists. Conduction heating is most influenced by how easily the heat travels through the substance--its thermal conductivity--and how much mass there is to absorb the heat energy.

Answer 3

Actually steamed vegetables don't cook out the nutrients like boiling in water does, especially if you drain the water off after cooking. So the true statement is that steamed vegetables retain water-soluble vitamins that boiled vegetables do not.

Answer 4

Boiling leaches vitamins/minerals out of veggies. Steaming cooks them while leaving nutrients intact (if not steamed to mush).

Boiling does not change fiber content.

TRUE: "steamed vegetables retain water-soluble vitamins that boiled vegetables do not"

HB in frying pan: Conduction.

Answer 5

i'm having a hard time understanding the exact question, but i'll give it a shot.

steamed vegetables are, in my opinion, better tasting. there's no difference in fat grams between steamed and boiled vegetables. adding toppings like butter, oil or cheese will increase fat content.

as far as vitamins and minerals go, i think steamed are better for you - but follow this rule of thumb - the closer to the natural state, the more nutrients retained.

for example, with potatoes - a whole potato baked has more nutrients than french fries, which contain more nutrients than potato chips.

Answer 6

Steaming vegetables is better than boiling because when you boil your vegetables you loose not only flavor but 98% of your vitamins.

Answer 7

Steamed veggies retain slightly more water soluble vitamins.Try this (if using frozen veggies) boil water,turn heat off,add veggies

Answer 8

steamed veggies retain vitamins

hamburger in the pan is conduction

Answer 9

boiling takes out more vitamins than steaming.

Answer 10

when you boil veggies you loose alot of their vitiman and color too. Eoither blanch them real quick or steam them. Its helathier