What is the outcome regarding heat-sensitive vitamins when comparing steaming/microwaving versus long, slow roasting of squash?
Answer
Steaming or microwaving often preserves more heat-sensitive vitamins, like Vitamin C in yellow squash.
The method used for cooking squash significantly impacts the retention of various nutrients. Gentle, quicker cooking methods such as steaming or microwaving are generally more effective at preserving heat-sensitive vitamins. Specifically, Vitamin C, which is readily degraded by prolonged exposure to high heat, tends to be retained in greater amounts when using these faster methods, such as when preparing yellow squash. Conversely, long, slow roasting, while excellent for enhancing the sweet flavor profile characteristic of winter squashes, results in greater loss of these heat-sensitive components.
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