Cooking methods significantly affect the nutritional value of food. Techniques such as boiling, steaming, frying, and grilling can alter the levels of vitamins, minerals, and other nutrients. For instance, boiling vegetables may cause the loss of water-soluble vitamins like vitamin C, while steaming preserves more nutrients. Similarly, frying can add unhealthy fats and calories. The choice of cooking method can influence not only nutrient retention but also flavor and overall appeal of dishes, impacting dietary choices and health outcomes.