^^^^Yeah, one of my big problems with my wife is that she doesn't get shopping for vegetables. She doesn't even look. Just like if she was getting something in a can. I end up with stuff way past it's prime. So she blames the produce people for not keeping everything perfectly rotated, lol.

You can try roasting as well for certain vegetables. When it comes to water and steam to some extent, water soluble vitamins can be greatly lost. Vitamin C and folate for example. Fat soluble vitamins can actually be stabilized or even enhanced by cooking in general. Different heats and differnt methods affect different nutrients differently. One good rule for cooking veges is do it quick. Just "shock" them. But there are no hard and fast rules. You just want a variety like anything else. Raw can be good but raw can also limit the availibility of certain nutrients that would otherwise be enhnanced by cooking. So it's like anything else, eat a great variety and use different methods to prepare them. I would stay away from boiling though, like the others have stated because you do leach away so much stuff in the cooking water.

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.