Eating plenty of vegetables is good for you, but according to the California Dietetic Assn., you may get more nutrition from drinking the water they're cooked in.
"The vitamins found in most vegetables--B-1, B-2, B-6, C and folacin--are water-soluble," registered dietitian Cheryl Loggins, president of the association, said. "If cooked for a long time in large amounts of water, they're likely to lose most of these vitamins."
Potatoes are rich in Vitamin C. If boiled or baked with the skin left on, most of the Vitamin C is preserved; however, if peeled before cooking, potatoes can lose some of their Vitamin C.
Oversteamed and overboiled vegetables, such as broccoli, asparagus, artichokes, cauliflower, Brussels sprouts or carrots, are also likely to lose most of their vitamins.