Eat Healthier with a Power Pressure Cooker

There are many benefits to owning a power pressure cooker and using it regularly in the course of your daily food preparation. But perhaps one of the biggest, yet most underappreciated, advantages to making your meals with a power pressure cooker is the fact that is will have you eating healthier food.

It is a common misconception that using a power pressure cooker is bad for retaining nutrients in the food you’re making because of the high cooking temperatures and pressures. However, this couldn’t be further from the truth.

In fact, there are numerous studies that show that using a power pressure cooker to make meals actually preserves nutrients in food better than other traditional cooking methods.

According to FoodRenegade.com, boiling food retains about 40-75 percent of the food’s vitamins, roasting retains 53-90 percent, and steaming retains 75-90 percent. But a power pressure cooker retains 90-95 percent of the food’s vitamins and nutrients every time you use it to cook.

In a study by PubMed.gov, cooking with a power pressure cooker was proven to be the best method for preserving ascorbic acid and beta-carotene in spinach and amaranth. The Journal of Food Science also published a study that showed using a power pressure cooker can preserve 90 percent of the vitamin C in broccoli, compared to 78 percent when steaming and 66 percent when boiling.

Power pressure cookers also preserve nutrients by reducing cook times. Many people think that it’s the cooking temperature that matters when it comes to preserving nutrients in food, but it’s really the cooking time. By cutting down drastically on the amount of time it takes to cook each meal, a power pressure cooker preserve nutrients better than most other kitchen appliances, despite cooking at higher temperatures than almost all of them.

Another way power pressure cookers preserve nutrients is by using less water than most other cooking methods. The reason steaming vegetables is typically more nutritious than boiling them is because when you boil them in water the nutrients leach out into the water and are wasted when we serve the veggies. Like steaming, cooking with a power pressure cooker uses very little water and does not allow steam to escape, which then cooks the food. If you let a power pressure cooker cool naturally before removing its lid, the steam will condense back to the small amount of water you originally used and you can even add this to your dish to limit your loss of nutrients even more.