What is one reason steaming is often recommended?

Steaming is often recommended primarily because it minimizes nutrient loss during cooking. When vegetables and other foods are exposed to high temperatures and water, such as in boiling, nutrients—particularly water-soluble vitamins like vitamin C and certain B vitamins—can leach out into the cooking water, leading to a reduction in their availability in the final dish. In contrast, steaming cooks food quickly and effectively while keeping it above the boiling water, which helps preserve these vital nutrients. This method gently cooks food and retains more of its vitamins and minerals compared to methods like boiling or frying.

The other options do not accurately describe the benefits of steaming. While some foods may become softer with steaming, the main advantage is not about achieving a softer texture but rather about nutrient retention. Steaming does not increase the fat content of food; fat content remains unchanged as it typically involves no added fats. Lastly, while steaming can enhance the natural flavors of food, it does so in a subtle way rather than excessively.