Different food preparation methods can significantly affect nutrient retention. Cooking techniques, such as steaming or microwaving, generally preserve more nutrients compared to boiling, where vitamins may leach into the water. Sautéing and grilling can also enhance flavor while retaining nutrients when done at appropriate temperatures. Conversely, prolonged cooking or high temperatures can degrade sensitive nutrients like vitamins C and B. Additionally, the use of minimal water and shorter cooking times is essential for preserving vitamins in vegetables. Understanding these methods helps individuals maximize the nutritional value of their meals and promotes healthier eating habits.