Is there a loss of nutrients from what is cooked in a pressure cooker?

Although the heating temperature of the pressure cooker is a little higher than that of ordinary cookers, which will increase the nutrient loss of food, it can reduce the nutrient loss by shortening the heating time, and overall lock in the nutrients. In addition, because it is a closed environment, there is less chance of contact with oxygen, less oxidation loss, and it is also conducive to the preservation of some antioxidants. Here are a few findings:

1) Compared with atmospheric pressure cooking, high-pressure cooking has a better protective effect on unsaturated fatty acids in fish meat.

2) In the case of the same doneness of the food, cooking in a pressure cooker has less loss of vitamin B2 compared to a regular pot.

3) Using a pressure cooker to cook red beans has no worse preservation effect on antioxidant substances and antioxidant capacity than atmospheric pressure cooking.

Compared with atmospheric cooking, there are three main differences: one is the high temperature, due to the increase in pressure, the boiling point will increase, about 108-120. Second, due to the high pressure and fast cooking speed, the cooking time is only 1 3 of atmospheric pressure cooking, in which in addition to the heating and cooling time, the real high pressure time is not long.

The third is airtight, after exhaust, no longer in contact with the outside air, there is a certain vacuum.

These three characteristics make high-pressure cooking have certain advantages in preserving nutrients.

Many people don't understand, aren't B vitamins afraid of heat? Shouldn't the higher the temperature, the greater the loss? Not really.

For vitamins, increasing the loss from 100 degrees to 110 degrees certainly increases, but the time is shortened from 90 minutes at room temperature to 30 minutes, which reduces the loss. Offsetting the two does not increase the loss of vitamins. At the same time, because the pot body is completely closed, it avoids contact with too much oxygen, and reduces the loss caused by oxidation, which is very beneficial for the preservation of antioxidants.

Many people feel that the pressure inside the pressure cooker is high and the temperature is high, and the food is cooked in it, and it quickly cooks and rots, so the nutrients are destroyed. Such a misunderstanding of the pressure cooker, it is really stressful.

As long as the lid has not been opened at all, it can be stored for about three days. If you expel some gas or come into contact with some air, it is recommended to use it on the same day, although it can be left for about a day or two, but it will definitely not be good for the body to eat. In addition, soups do not last longer than other meats.

If the pressure cooker cooks the food and does not open it, it can still be stored for a period of time, because in the early days, people usually did not have refrigerators, so they would use pressure cookers to cook meat, and by not opening the lid, such a method to make the meat store for a longer time, usually four or five days is his limit.

If it's summer, the pressure cooker cooks the food and doesn't open it, you can actually put it for 4 or 5 days, because the inside is basically sealed, and the air can't get in, then these foods can be stored for a while, and if it's winter, it can be stored longer, I used a pressure cooker to store it when I stewed meat before.

According to one of my own ideas, maybe the food in it can basically not spoil under the condition of one day. After all, I also have some life experience, so I don't know anything special about this aspect. But if conditions permit, try to choose every meal and don't waste too much food.

After all, for those leftover foods, it will still have a certain damaging effect on the body.

If it is an ingredient for stewed meat, as long as the lid is closed and the high-pressure valve is not removed, it can be left for up to 4 days without spoiling. But if you have contact with the outside world, I think you should only be able to leave it for a day at most, after all, if you are still in contact with the air, some oxidation will definitely occur.

When I used to cook, once after it was done, but a friend of mine asked me to go out to eat, I pulled it out, but I didn't open the lid on it, so I left it there, and after a while I forgot about it, and when I wanted to come on the third day, I could still eat it, and I thought this pressure cooker was still very good. So I guess he should be able to stay for more than three days.

For this question, the most important thing is to see what kind of food you are cooking, for example, the porridge I cooked before was spoiled the next day after one night, so this question is still not very rigorous, such as your air pressure valve must be tightened, so as to ensure that the food will not spoil for a longer time.

Four or five days. Because the air pressure in the pressure cooker is greater than the outside atmospheric pressure, so even if the power supply is disconnected for a long time, the lid can not be opened, after opening the top pressure reducing valve slightly, the air pressure in the pot leaks out to reduce the air pressure in the pot, the boiling point of the liquid is reduced, and it boils again, after stopping heating and standing for a period of time, the temperature in the pot decreases, and the air pressure decreases to the outside atmospheric pressure is not much different, and then it is safer to open the pressure reducing valve.

The boiling point of water is affected by air pressure, the higher the air pressure, the higher the boiling point, in the mountains, plateaus, the air pressure is less than 1 atmosphere, less than 100 water can boil, when the air pressure is greater than 1 atmosphere, the water will boil when it is higher than 100, and the pressure cooker that people commonly use now is designed using this principle.

If you stew rice in a pressure cooker, you can store it for three days without opening it after cooking, but the sealing of the pot should be good, and the high-pressure sterilization in the pot will not deteriorate if there is no air entering. My practical experience is that even if you open the lid after cooking, multiply a little with a clean spoon and cover it for more than two days, it is still in a sterile state, and even if the temperature has not cooled, it will be sterilized again at high temperature even if it has been moved.

1. Cooking food in a pressure cooker will not only cause nutrient loss, but can more effectively lock the nutrition of food and eat healthier than ordinary pots.

2. Pressure cooker cooking has the characteristics of high pressure, high temperature and short cooking time, and can form a certain vacuum. This gives high-pressure cooking an advantage in terms of preserving nutrients.

3. Studies have found that compared with other cooking methods, stewing meat in a pressure cooker will not cause a reduction in protein, and at the same time can protect the fat from oxidation. Pressure cooker cooking of fish is more protective of fat than atmospheric cooking, and at the same time, the preservation rate of unsaturated fatty acids in the meat is also higher. This is mainly due to the formation of a vacuum-like environment by pressure cooker cooking, which reduces the contact between meat and oxygen, which better reduces fat oxidation, and reduces the production of some polymers and other harmful substances during fat oxidation, which is of great significance to health.

4. People also often use pressure cookers to cook whole grains and beans, which also has many benefits. First of all, pressure cooker cooking is good for vitamin protection. Wang found that although the temperature of coarse grains and beans cooked in a pressure cooker increased from 100 to 110, which increased the loss of high temperature, the cooking time was shortened from 60 minutes to 30 minutes, which reduced the loss.

Offsetting the two does not increase the loss of B vitamins. Pressure cookers aren't all-powerful, though, and they do cause a loss of vitamin C. Vitamin C is so delicate that almost all cooking methods cause it to be lost.

However, vitamin C is generally only found in vegetables and fruits, and we hardly need to cook them in a pressure cooker.

There will be some nutrient loss, but the total nutrient value is very small.

When the pressure cooker processes food, the temperature can reach more than 120 degrees Celsius, and the vitamin B1, vitamin B2 and niacin in the food will lose more than 50 degrees due to the lack of high temperature resistance. The loss of egg whiteness, fat and starch in food is minimal. On the contrary, after processing, it is more convenient for the human body to digest and absorb.

Therefore, when using a pressure cooker to process meat products, such as chicken, duck, and fish, the loss of nutrients will not be too large, and if it can be processed with hot water, the loss will be even smaller.

When using a pressure cooker to cook hard ingredients such as seeds, lotus seeds, barley and adzuki beans, the digestion of these ingredients is significantly faster after 20 minutes of high pressure. For people with indigestion and the elderly, children and other people with weak stomachs, cooking in a pressure cooker can help digestion and reduce the burden on the stomach.

The pressure cooker is a frequently used household appliance in our family life, because the rice it cooks can be more delicious than the rice cooker, so do you know if the pressure cooker will destroy the nutrients when cooking rice? Here's what I've put together for you if pressure cooker cooking will destroy nutrients, I hope it can help you.

It will not destroy the nutrition, the rice is mainly carbohydrates and proteins, and the nutritional value is very small in the state of the working temperature of about 120 and the pressure of 10 kg cm in the pressure cooker.

However, it is recommended to use a pressure cooker for cooking soups or porridge if you are cooking vitamin-rich cereals, such as red japonica rice and Parmesan black beans. This protects the vitamins that are water-soluble.

Ingredients: 1 bowl of rice, 1/2 bowl of water.

Steps: 1. Wash the rice twice and pour water into the container.

2. Put it in a pressure cooker, add water, and bring to a boil over high heat.

3. Turn to medium heat after bubbling for 5 minutes.

1. Before use, carefully check whether the pressure limiting valve of the pot lid is unobstructed and whether the safety valve is in good condition.

2. Ensure that the amount of food does not exceed 4 5 of the capacity of the pot. If there is too much food, the food inside the pot is very likely to clog the vent hole and safety valve port when it boils and tumbles, causing an accident.

3. Cover correctly and add valves in a timely manner. When capping, the upper and lower handles must coincide completely; After the pot is on the fire, wait for the steam to be sprayed out of the exhaust hole, so as to prove that the exhaust hole is not blocked, and then deduct the pressure limiting valve. When the steam in the pot is exhausted by opening the pressure limiting valve, the fire should be reduced, and the pressure limiting valve should be kept slightly beating and discharged; Avoid excessive heat causing the soup in the pot to boil wildly and block the exhaust holes.

4. Open the lid after the pressure in the pot is completely released. After the meal is cooked, the lid must be opened only after the pressure in the pot is completely released; Natural cooling or flushing the lid with cold water can be used to promote the release of pressure (gas) in the pot as soon as possible.

5. Ensure that the sealing rubber ring and safety plug are intact. The pressure cooker should be cleaned and kept dry after use, and the lid should be placed upside down on the pot body; Aging rubber seals and safety plugs must be replaced in time to ensure efficiency and safe use.

1) When buying a pressure cooker, you should buy products that meet the national standards, and you should have the production name, address, certificate, and production license, and you should read the instructions carefully.

2) Before going to the stove, be sure to buckle the lid of the pressure cooker and buckle it in place to prevent it from falling off when there is pressure. Be careful not to block the safety drain valve port, fusible plug hole, etc. on the pressure cooker lid with anything else.

3) After getting off the stove, the pressure cooker should be placed on the ground to cool for about 5 minutes, and then the safety discharge valve on the lid should be removed.

4) Pay attention to the inspection, mainly check whether the pressure cooker is deformed, whether there are cracks in the buckle position, and whether the safety discharge ports on the pot lid are blocked by dirt. If a problem is found, discontinue use.

5) The pressure cooker with defects such as damage, cracks, deformation, and overburning shall not be used under pressure.