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What Are the Benefits of Cooking Coarse Grains and Beans in a Pressure Cooker?

Nowadays, because of the fast pace of life, some people pay attention to efficient and fast food. So people like convenient methods for cooking food. For example, use a pressure cooker to cook soup and so on. People also often use pressure cookers to cook coarse grains and beans, which also has many advantages.

1. Pressure cooker cooking is good for protecting vitamins

First of all, pressure cooker cooking helps protect vitamins. Studies have found that using a high quality pressure cooker to cook coarse grains and miscellaneous beans, etc., although the temperature increases from 100°C to 110°C, increases the loss of high temperature, but the cooking time is shortened from 60 minutes to 30 minutes, which reduces the loss. The two offset, and will not increase the loss of B vitamins.

2. Pressure cooker cooking is beneficial to protect antioxidant ingredients

Pressure cooker cooking helps protect the antioxidant ingredients. Pressure cooker cooking can prevent food from contacting too much oxygen, which is very beneficial for preserving valuable antioxidant components in coarse grains, such as polyphenols. Steaming will reduce the antioxidant capacity of beans. For example, after green peas are boiled at room temperature for 90 minutes, the oxygen free radical absorption capacity (that is, the ability to resist oxidation) loses 44%. However, using a pressure cooker to cook beans can reduce the loss of antioxidant properties under the same softness. For example, after green peas were boiled under high pressure for 15 minutes, the oxygen free radical absorption capacity not only did not decrease, but increased, reaching 224% of the original.

3. Pressure cooker cooking is good for digestion

Pressure cooker cooking is good for digestion. The Nutrition Research Laboratory of China Agricultural University found that when using a pressure cooker to cook hard health foods such as yam, gorgon, lotus seeds, barley, and red beans, the digestion speed of these foods was significantly increased after 20 minutes of high pressure. Therefore, for people with indigestion and those with weaker stomachs such as the elderly and children, cooking with a pressure cooker can help digestion and reduce the burden on the stomach. Therefore, whether for cooking porridge or soup, the pressure cooker is a good choice for health.

The minerals, dietary fiber and protein in food are not afraid of cooking, and the loss can be ignored regardless of high pressure or normal pressure. Vitamin C is quite afraid of heat, but no matter which way of heating, vitamin C will be lost. Moreover, the main sources of people's intake of vitamin C are vegetables and fruits. These foods rarely choose pressure cookers for cooking. There is no vitamin C in the roots of food beans, so there is no need to worry.

Pressure Cooker