Certified Dietary Manager (CDM) Practice Exam 2025 – All-in-One Guide to Exam Success!

Steaming is an appropriate cooking method for retaining the nutrients in vegetables due to several key factors. When vegetables are steamed, they are cooked using vapor rather than direct contact with water, which helps to minimize nutrient loss. This cooking method allows the vegetables to soften and cook through while preserving their natural colors, flavors, and, importantly, their vitamins and minerals.

In contrast, other methods such as boiling can cause water-soluble vitamins (like vitamin C and some B vitamins) to leach out into the cooking water, leading to nutrient loss if that water is discarded. Sautéing, while it can be quick and flavorful, often involves higher temperatures and the addition of fats that can overwhelm the natural flavors of the vegetables and may not fully retain all nutrients. Frying generally exposes vegetables to even higher temperatures and can create a substantial amount of added fat, which often compromises the health benefits of the vegetables.

Thus, steaming is an ideal choice for cooking vegetables while preserving their nutritional quality.