Does Steam Pressure Cooking Help Preserve Nutrients?
How foods are cooked can have a big impact on their nutrient content. The best way to destroy vitamins is to cook your food in an open pot of boiling water. To retain the most nutrients possible, most experts recommend that you use as little water as possible and cook foods rapidly because many vitamins are sensitive to water, heat and air exposure (vitamin C, the B vitamins and folate in particular) and water used for cooking can dissolve and wash away water soluble vitamins, while the heat deteriorates them. Steam pressure cooking serves both requirements for retained nutrient content because it cooks the food very rapidly and uses very little water.
