What is the nutritional value of food cooked in a pressure cooker? Is cooking in this way harmful to health? Let us know the opinion of experts …
The sooner the cooking is done in the final rush, the better. Many people nowadays depend on home delivery or restaurant meals during office hours for this reason. However, many people rely on pressure cookers to speed up cooking. However, many people think that cooking in a pressure cooker destroys the nutritional value of food. Is this idea correct? Let’s find out …
According to a report published in the American Journal of Health, Science of Food and Agriculture, cooking in a pressure cooker lowers the level of lectin in food. This lectin is a harmful chemical element that is capable of destroying the nutritional value of food. In other words, judging from this point of view, cooking in a pressure cooker maintains the nutritional value of the food.
Most pressure cookers are made of aluminum. According to experts, overheating can cause a chemical reaction of aluminum in a pressure cooker to destroy its nutritional value. Lately, however, many pressure cookers are not made of aluminum. They are made of iron or alloys which do not have a special effect on the nutritional value of food.
Cooking in a pressure cooker can have different results for a single meal. For example, when meat is cooked in a pressure cooker, it is easily digested. When you cook rice in a pressure cooker, it gets heavier with water. This rice cannot be eaten too much. There is a risk of getting fat quickly if you play too much.
All in all, the theory that food is wasted when cooked in a pressure cooker is not widely accepted by US nutritionists. According to them, cooking in a pressure cooker saves a lot of time and gas or fuel.
Pressure cooker does work well, stir frying, boiling or using microwave causes significant reduction in nutrients but it’s difficult to monitor cooking intensity of the food, it is possible that the food is over cooked.