Beta Carotene

How to Cook Leafy Greens Without Losing the Nutrients You Want

Cooking leafy greens involves a trade-off between water-soluble vitamins, like Vitamin C, which can leach out, and fat-soluble nutrients, like beta-carotene, which become more absorbable. Steaming and quick stir-frying are best for preserving Vitamin C, while any cooking method enhances beta-carotene absorption, especially with added fat.