Dear friends
the undersigned wants to know about the loss of micro nutrients in the food cooked at high pressure-temperature. Has your organisation conducted any test /analysis in this regard ??? if yes, then kindly apprise the undersigned about the results of such test/analysis. The undersigned is keen to know the extent to which the food looses its micro nutrients quality when cooked in high pressure -temperature.
with regards
Abhishek Awasthi
Though,I have not done any test in this regard but I provide you some information with reference.
Preparing and cooking food alters nutritional composition. Cooking food does generally lower vitamin content but to varying extents.
The table below shows the loss of vitamins C, B1, B2 and B6 using various cooking methods (2).
Cooking method | Percentage loss of vitamin C, B1, B2 & B6 |
Boiling | 35 – 60% |
Roasting | 10 – 47% |
Steaming | 10 – 25% |
Microwave | 5 – 25% |
Stewing | 10 – 12% |
Frying | 7 – 10% |
Pressure cooker | 5 – 10% |
Reference:
Helen Money, Nutritionist