How you prepare your vegetables can affect their nutrient levels.

First, put down that cleaver—the smaller the pieces, the more nutrients are lost during cooking. For instance, you‚'ll chop out much of the vitamin c in green beans if you cut them instead of cooking them whole.

How you cook is also crucial —boiling broccoli, for example, causes it to lose more than half of its folic acid. Steaming it retains virtually all of the vitamin.

Microwaving and stir-frying are also good options for preserving vegetables' nutrients.

Just be sure not to use too much water —and keep cooking time to a minimum so that your veggies are slightly firm and crunchy.

That way, they'll not only taste better but also be better for you.