Is boiling vegetables in plain water healthy for the body?

Generally speaking, cooking vegetables in plain water is healthy for the body. The detailed analysis is as follows:

Cooking vegetables in plain water does not involve any food additives and therefore does not cause harm to the body. Moreover, by minimizing additional ingredients, it reduces the need to purchase greasy foods. Thus, this method not only decreases the use of oily substances during cooking but also lowers the fat intake from food, reducing adverse effects on health. At the same time, it helps preserve the natural vitamins and trace elements in the ingredients, thereby enhancing the body's immunity and reducing the risk of diseases. Many active components in food are lost during cooking, whereas boiling in plain water helps retain the nutritional value of ingredients as much as possible. Additionally, it helps prevent spoilage—especially for perishable ingredients such as fruits and vegetables—effectively preserving nutrients and preventing nutrient loss, thus promoting overall health.

In summary, cooking vegetables in plain water offers numerous health benefits. It preserves the inherent nutrients in food, prevents spoilage, reduces fat intake, and effectively lowers the consumption of harmful carcinogenic substances. All these factors contribute significantly to protecting human health. Therefore, cooking vegetables in plain water is considered a relatively healthy cooking method.