What happens when you boil versus steam vegetables?

When you boil vegetables, they're submerged in water, which causes water-soluble nutrients like vitamin C and B vitamins to leach out into the cooking liquid. The longer they boil, the more nutrients are lost. Boiling also tends to make vegetables softer and can dilute their flavor. Steaming cooks vegetables with hot vapor rather than direct water contact, so far fewer nutrients are lost. Studies show steaming retains significantly more vitamins and minerals. Vegetables also tend to keep better color, texture, and flavor when steamed because they aren't waterlogged. For most vegetables, steaming is the healthier and better-tasting method, though boiling works fine if you use the cooking liquid, such as in soups or stews.