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To maintain the nutritional value of vegetables during cooking, use methods such as steaming or microwaving instead of boiling, as these methods minimize nutrient loss. Cook vegetables for the shortest time possible and at lower temperatures to preserve vitamins and minerals. Additionally, avoid cutting them into small pieces, as this increases surface area exposure and can lead to greater nutrient loss. When holding cooked vegetables, keep them at appropriate temperatures and cover them to reduce moisture loss and nutrient degradation.

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