Editing Steaming (section)

==Benefits==
Overcooking or burning food is easily avoided when steaming it. Individuals preferring to avoid additional fat intake may prefer steaming to methods which require cooking oil.{{cn|date=October 2024}}

A 2007 [[United States Department of Agriculture|USDA]] comparison between steaming and boiling vegetables shows the most affected nutrients are [[folic acid]] and [[vitamin C]]. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%.<ref name=usda2007>{{cite web | url=https://www.ars.usda.gov/ARSUserFiles/80400525/Data/retn/retn06.pdf|title=USDA Table of Nutrient Retention Factors, Release 6|date=December 2007|author=Nutrient Data Laboratory|publisher=USDA}}</ref>

Steaming, compared to boiling, showed 42% higher amount of [[glucosinolate]]s in broccoli cooked for medium firmness.<ref>{{cite journal|last1=Bongoni|first1=R|last2=Verkerk|first2=R|last3=Steenbekkers|first3=B|last4=Dekker| last5=Stieger|first4=M|title= Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance.|journal= Plant Foods for Human Nutrition|doi=10.1007/s11130-014-0420-2|date=September 2014|volume=69|issue=3|pages=228–234|pmid=24853375|s2cid=35228794}}</ref> [[Polyphenol|Phenolic]] compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving.<ref>{{Cite journal | title=Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking | first3=C | last3=García-Viguera | journal=Journal of the Science of Food and Agriculture | date=November 2003 | first2=FA | volume=83 | last2=Tomás-Barberón | issue=14 | pages=1511–1516 | doi=10.1002/jsfa.1585 | last1=Vallejo | first1=F| bibcode=2003JSFA...83.1511V }}</ref> Steaming compared to boiling retained [[β-carotene]] in carrots.<ref>{{cite journal|last1=Bongoni|first1=R|last2=Stieger|first2=M|last3=Dekker|first3=M|last4=Steenbekkers| first4=B|last5=Verkerk|first5=R|title= Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)|journal= International Journal of Food Sciences and Nutrition|doi= 10.3109/09637486.2014.931360|date=November 2014|volume=65|number=7|pages=809–815|pmid=24964285|s2cid=2864999}}</ref> The effect of cooking food may increase or decrease the nutrients.<ref name=usda2007/><ref>{{cite news | url=http://www.scientificamerican.com/article.cfm?id=raw-veggies-are-healthier|title=Fact or Fiction: Raw veggies are healthier than cooked ones|work=Scientific American|date=March 31, 2009|author=Sushma Subramanian}}</ref>