I am aware of steaming being preferable and try to do that sometimes. Even
then there is sometimes liquid remaining from say steaming broccoli that is
green and I save that as well. It must contain nutrients. I guess the
question is one of degree. Whether or not it is worth even considering
saving cooking liquid. In the case of boiled potatoes, since they boil for
so long, that is why I thought that liquid might contain more nutrients. It
is very starchy, I tried boiling rice in it one time with interesting
results.

"usual suspect" > wrote in message
.. .
> derng wrote:
> > I am not concerned about the digestibility issue at the present time
since I
> > .... I was interested to know if any nutrients are lost....
> ==== mod snip ====
>
> The water will have some potassium in it and maybe a little vitamin C.
> There's really not much else in a potato. One caveat: the water will
> have salt in it if you use it for cooking. The sodium from the salt
> probably cancels out the benefit from the potassium. If you're worried
> about losing nutrients, bake your potatoes and then mash them or use
> them however you want. Steam your veggies rather than boil. I don't
> think the loss is significant enough to worry about it.