Sihaiwang: in daily life, more and more people begin to use pressure cooker to cook. Many people think the rice made by pressure cooker is delicious. But in fact, the pressure cooker is not omnipotent, and there will be some disadvantages in cooking with it. It can cause the loss of vitamin C. Vitamin C is very delicate. Almost all cooking methods will cause its loss. So how about cooking in a pressure cooker? What are the advantages and disadvantages of cooking with pressure cooker? Let's take a look at it with Xiaobian~
How about cooking in a pressure cooker?
What effect does high pressure cooking have on the nutrition of meat?
Compared with other cooking methods, stewed meat in pressure cooker can not reduce protein and protect fat from oxidation. The Nutrition Research Office of China Agricultural University found that cooking fish in pressure cooker can protect fat better than cooking under normal pressure, and the preservation rate of unsaturated fatty acids in meat is also higher. This is mainly due to the formation of a vacuum like environment in the cooking of pressure cooker, which reduces the contact between meat and oxygen, so as to reduce the oxidation of fat and the production of some harmful substances such as polymers during the oxidation of fat, which is of great significance to health.
Commonly used pressure cooker to cook coarse grains and beans, there are many advantages.
First, cooking in a pressure cooker is good for protecting vitamins. It was found that although the temperature of cooking coarse grains and miscellaneous beans in pressure cooker increased from 100 ℃ to 110 ℃, the loss of high temperature was increased, but the cooking time was shortened from 60 minutes to 30 minutes, and the loss was reduced. In contrast, the loss of B vitamins will not be increased.
Secondly, cooking in pressure cooker is beneficial to the protection of antioxidants. Pressure cooker cooking can avoid food contact with too much oxygen, and it is very beneficial to preserve valuable antioxidant ingredients in coarse grains, such as polyphenols. Foreign studies have found that cooking can reduce the antioxidant capacity of peas. For example, after 90 minutes cooking at room temperature, the absorption capacity of oxygen free radicals (i.e. the ability to resist oxidation) of green peas is reduced by 44%. However, using pressure cooker to cook beans, in the same degree of soft rotten, can reduce the loss of antioxidant. For example, 15 minutes after high-pressure cooking of green peas, the absorption capacity of oxygen free radicals did not decline, but increased to 224%.
Cooking in a pressure cooker is good for digestion.
It was found that the digestion speed of the Chinese yam, Euryale ferox, lotus seed, job's tears and adzuki bean was obviously accelerated after 20 minutes of high pressure. Therefore, for people with dyspepsia and the elderly, children and other people with weak stomach, cooking with pressure cooker can help digestion and reduce the burden on the stomach. Therefore, whether cooking porridge or soup, pressure cooker is a good choice for health.
However, the pressure cooker is not all-around, it does cause the loss of vitamin C. Vitamin C is very delicate. Almost all cooking methods will cause its loss. However, vitamin C is generally more in vegetables and fruits, and we hardly need to use pressure cooker to cook fruits and vegetables.