The nutritional benefits of cooking with a pressure cooker

The nutritional benefits of cooking with a pressure cooker

A pressure cooker uses steam under pressure to prepare your food is so little water is needed. If you cook the vegetables in a pot with water added, the majority of vitamins and nutrients are washed and thrown into the water. With a herd of more vitamins and nutrients are in food and are better because the cooking time will get shorter.

Another advantage is healthy, it is not necessary to use oil. You only need the amount of water proposed inRecipe. You can if you want oil, but of course the heart and arteries will thank you if you do not. In addition, most meals are cooked in a pressure cooker, made ​​with 3 or 4 major food groups in order to provide a balanced diet.

There are many types of dried beans, which are very nutritious and cheap. Most of us walk past them because we know we never think, put it in water to load the night before. With a pressure cooker is not soakingdried beans and many may be necessary in about 30 minutes or so cooked. The addition of these types of beans are preparing soups, stews and other meals can really bring the nutritional value of such courts.

Pressure cookers with a high level of heat for cooking, which kill bacteria and germs that your food preparation.

Last but not least is the fact that home-cooked meals diet can be made ​​quickly with a pressure cooker, you will be veryless likely that the fast-food-stops!

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