I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this true?
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Found 2 interesting links eatingwell.com/healthy_cooking/… and nytimes.com/2008/05/20/health/nutrition/20well.html?_r=0– StefanJan 3, 2013 at 14:17
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Sorry @Stefan Just noticed you found the same reference I did. I found it when the original question was posted, but didn't add my answer to the site until Rumtscho reopened the question, since I thought it would be closed for off-topic. Wasn't trying to steal your answer. I am wiki'ing the answer so that there are no rep issues.– SAJ14SAJJan 3, 2013 at 15:59
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No issue, we are here to help not to gain rep. I could not write answer since question was closed. I argued that maybe this was a borderline close (my comment have been removed??) and decided to throw in the links that I found just for info.– StefanJan 4, 2013 at 0:06
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1 Answer
According to Eating Well who consulted a food scientist, yes, some heat sensitive nutrients are lost, but no more so than other forms of cooking:
Pressure cooking can reduce heat-sensitive nutrients (e.g., vitamin C, folate) and bioactive phytonutrients, such as betacarotene, glucosinolates (helpful compounds found in cruciferous vegetables) and omega-3 fatty acids, that are beneficial for human health. But so do other cooking methods—and generally to more or less the same extent.
but in other cases, as in grains and legumes, the pressure-cooking is helpful:
in the case of grains and legumes, although the vitamins and heat-sensitive vitamins and phytonutrients are vulnerable to deterioration, the net result of pressure-cooking is a positive nutritional gain—from the increased digestibility of the macronutrients (protein, fiber and starch) and the increased bioavailability of the essential minerals.