Cooking methods significantly influence the nutritional value of food. Techniques such as steaming, boiling, or microwaving often preserve vitamins and minerals better than frying or grilling, which can lead to nutrient loss. For instance, excessive heat can destroy sensitive nutrients like vitamin C and certain B vitamins. Additionally, cooking can improve the bioavailability of some nutrients, making them easier for the body to absorb. Therefore, choosing appropriate cooking methods is crucial for maximizing the health benefits of foods consumed.