Vitamins are classified as either fat-soluble or water-soluble based on how the body absorbs and stores them. The fat-soluble vitamins—A, D, E, and K—are absorbed with fat and stored in the ...

Even dietitians say there’s no problem using a small amount of fat. Besides making vegetables more flavorful, a little ...

Boiling vegetables, besides easily turning them to mush, runs the risk of losing water-soluble nutrients including vitamin C, B1 and folate ... a small amount of fat. Besides making vegetables ...