Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable's the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to...

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