I have been eating pressure cooked food for nearly all my life, I was wondering if the high temperatures and pressures destroyed all the vitamins. I am very sure none of the Vitamin C remains. I would be very cautious about the claims of manufacturers that ’’more nutritive value is retained’’ ’’because of the shorter cooking times’’. Anyway, atleast it kills all the germs ;-)
Remember that in the rest of the world pressure cookers are used only occasionally, if at all.
The stuff below is just an ’’extender’’ to get around this silly 150 words to 8000 words limit.
------------- Here is the usual blah, blah on pressure cookers
Retaining Nutrients in Cooking
by Sue Gilbert, M.S., Nutritionist
Why Should I Use a Pressure Cooker?
How foods are cooked can have a big impact on their nutrient content. That’s because many vitamins are sensitive to heat and air exposure (vitamin C, the B vitamins and folate in particular). And, the longer the cooking time and the higher the temperature, the worse it becomes.
Water used for cooking can also dissolve and wash away even more of those vitamins -- the water soluble ones. Therefore, any cooking that minimizes the time, temperature, and amount of water needed will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water. Other methods for retaining nutrition are steaming in a little water, stir frying, the microwave and a boil-in_bags.
There are a few other tricks you can employ to preserve nutrients. Minimize the surface area of food by leaving vegetables in big pieces. That way fewer vitamins are destroyed when they are exposed to air. Always cover your pot to hold in steam and heat. This will also help to reduce cooking time. Use any leftover cooking water for soups, sauces, and stews, or vegetable juice drinks. Eat fruits and vegetables raw whenever possible, or cook until just crisp and tender.
Use as little water as possible when cooking. The best way to destroy vitamins is to cook your fruits and vegetables in an open pot of boiling water. Only use that method when you’re making a pot of soup and the broth and all will be eaten, and even then, put a lid on it!
Click here to Find out what to look for when purchasing a new pressure cooker.
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