Does your food lose its nutritional value as soon as it hits the heat? This week on Nutrition Diva, Monica answers a listener's question about how different cooking methods—specifically the Instant Pot versus the stovetop—impact the vitamins and minerals in your meals.

We look into the science of nutrient retention, debunking "urban legends" about microwaving, and explaining why frozen vegetables might actually be more nutritious than the "fresh" ones sitting on your counter.

The "New Car" Analogy: Does nutrient value drop immediately, or is it a gradual decline?
Pressure Cooking vs. Boiling: Why the Instant Pot often beats the stove for preserving fragile vitamins.
The Leftover Equation: How many nutrients are actually left in your 3-day-old chili?
The Cardinal Rule: The one thing you should never do when reheating food (hint: it’s not about the nutrients, it's about microplastics).
The Kale Chip Lesson: Why the "most nutritious" way to cook is the one that actually gets eaten.

Related Episodes:

Episode #654: Is Raw Food Better Than Cooked?
Episode #592: Are Frozen Vegetables Healthy?

If you’re listening on Spotify, check the poll: Do you prefer your veggies raw, roasted, or steamed?

New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself!

We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age.

Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.

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Find out about Monica's keynotes and other programs at WellnessWorksHere.com

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