Steaming is a great way to prepare healthy meals, particularly vegetables because it retains nutrients, including water-soluble vitamins that are sensitive to heat and water. I tell my clients to steam their vegetables whole to retain even more nutrients as vegetables start to lose nutrients as soon as they are cut. If you need to cut your vegetables to make them fit into your steamer, make sure they are thick and the same size, so they all cook evenly.
Carrots, and other vegetables containing beta carotene, are more nutritious when steamed than if you eat them raw. Steaming carrots breaks down the vegetable’s thick cell wall so our bodies can more efficiently absorb beta carotene, an antioxidant that gets converted into vitamin A.