Cooking vegetables for too long or at high temperatures can cause the breakdown of vitamins and minerals, reducing their nutritional value.
Seasoning with salt, pepper, herbs, and spices can enhance the flavor of vegetables and make them more enjoyable to eat.
Boiling vegetables for too long can cause nutrients to leach into the cooking water, so it is better to use methods like steaming or stir-frying.
When cutting vegetables into small pieces, they tend to cook faster and can become overcooked and mushy.
Using too little water can cause some vegetables to cook unevenly, resulting in undercooked or overcooked sections.
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