Cooking methods vs nutritional value

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posted on Jan, 22 2011 @ 01:30 AM
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Steaming is better than boiling, but where does pressure cooking fall when concerned about retaining nutritional values?




posted on Jan, 22 2011 @ 01:42 AM
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Pressure cooking is better than boiling and steaming.

It is not necessary to immerse food in water. The minimum quantity of water or liquid used in the recipe to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached (dissolved) away by water, and thus it is healthier than other cooking methods. Using more liquid than necessary simply wastes energy, as it takes longer to reach boiling point, which is necessary to pressurize the cooker.

Pressure cooking also cooks at a higher temperature making it a good tool for sterilizing jars, baby bottles and killing microorganisms.



posted on Feb, 16 2011 @ 03:06 PM
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reply to post by ackeiyword
 


I do a lot of natural food cooking, and my main cooking methods are:

70%.......boiling, mostly so-called "waterless" cooking, except for soups and stews.
10%.......baking.
10%.......sauteeing, mostly with water, occasionally with unrefined sesame oil.
10%.......steaming.
0%.........pressure-cooking.

I dislike pressure-cooking because it destroys some of the B-vitamins in grains. What you may gain (in less time cooking) is offset, for me at least, by the vitamin loss.





 
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