Yeah, it's basically a fancy word for frying. Technically, saute usually suggest you're using less oil, moving the pieces of food around more, and cooking at a higher heat, but most people use the two words pretty much interchangeably.
As Soilman said, it doesn't matter whether you steam or cook, the heat destroys the vitamins to a certain extent (which might even be 100%). But electrolytes like potassion, manganese, calcium and so on leek out and they might be saved with the cooking water.Originally Posted by specialK12
if i drink the water left , will i get any or all of the vitamins that may have leeked out , if this is yes does it matter how long i cook them for , ???/?//