Eating foods that are pressure cooked
offers more nutritional boost than those cooked for longer periods using traditional cookware. The longer foods are cooked, the more nutrients are destroyed. Foods cooked in a united pressure cooker
are ready faster, using less liquid. The liquid is boiled away leaving the food with most of its nutrients.
The fact that foods are done in a shorter cooking time means they are less likely to lose their color and flavor, as well as minerals and vitamins that are evaporated or diluted when cooking in large quantities of water for longer periods of time.
reduce cooking time by as much as 70%, which is a great reduction in the time foods normally stay on the stove boiling or steaming away the natural taste and the nutrients.
Overall, pressure cooking enhances the richness and natural flavors of foods.
for Pressure cooker nutrition myths that just won’t go away… ’till now
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