- Joined Dec 15, 2010
Steaming is better than boiling, but where does pressure cooking fall when concerned about retaining nutritional values?
I'm interested in retaining as much nutrients as possible, you almost have to be a scientist to weed through the info. I've seen conflicting studies about the B and C vitamins and steaming vs boiling. Broccoli has so much vitamin C, I think as long as you dont cremate it, its good. Not sure about B. Its the phytonutrients that I want to keep in broccoli, one study found boiled for 5 minutes lost 15% of glucosinolate's and 10 minutes destroyed 40%. Very little loss of glucosinolates when steamed even for up to 20 minutes, thats how i read it. Same researchers studied something called tenderstem broccoli and found it a lot more nutrient rich than any other variety, not sure if that is even available in the USA.Thanks everyone for the input. I've been using the USDA tables, but was curious if anyone knew of comparisons between the various cooking methods. USDA doesn't list pressure cooked as one of the prep options. The closest is boiling. Boiling leaches some nutrients (vitamins/minerals) and pressure cooking with its high temp but short duration affects temp sensitive nutrients. I was hoping someone already did the legwork on the specifics so I would't have to. Getting lazy in my old age/img/vbsmilies/smilies/smile.gif