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Own report: The earlier the cooking is done in the last rush, the better. Today, many people rely on home delivery or restaurant meals during business 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 in the American Journal of Health, Science of Food and Agriculture, cooking in a pressure cooker reduces the levels 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 lead to a chemical reaction of aluminum when cooking a pressure cooker, which can lead to loss of nutrients. Lately, however, many pressure cookers are not made of aluminum. They are made of iron or alloys that 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 becomes heavier with the water. This rice cannot be eaten too much. There is a risk of getting fat quickly if you play too much.
Read more: Emergency health services interrupted in 90% of countries due to the Corona epidemic! WHO said
Still, the theory that food goes to waste when cooked in a pressure cooker is not acceptable to American nutritionists. According to them, cooking in a pressure cooker saves a lot of time and gas or fuel.
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