Concept:Cutting leafy vegetables too early causes loss of nutrients through exposure to air and light.Explanation:Leafy vegetables should be cut only when they are ready to be cooked.Cutting them too early increases the surface area exposed to air, which can destroy some vitamins, especially vitamin C.Cutting them when water is boiling or just before cooking also helps, but the best practice is to cut them when you are ready to cook them.Answer:B. cut when ready to cook.