Infographic: Pressure Cooker Nutritional Information
The facts on whether pressure cooking is healthy if it destroys nutrients and how cooking under pressure affects nutrition. Scientific research proves that pressure cooking not only preserves but can also enhance the nutritional properties in food! Here’s a summary of our findings in a neat, shareable infographic. ; )
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This pressure cooker safety Infographic contains the following text:
Science-based facts from the latest research on cooking foods under pressure.
- 90-95% Vitamin C retained compared to boiling, steaming and microwaving.
- Antioxidants Increased – Antioxidant capacity in pressure cooked quinoa increased by 33% over uncooked and 18% over conventionally cooked quinoa.
- Digestible Protein – Both soaked an un-soaked pressure cooked chickpeas reduced more phytates than the microwave making the legume’s protein more digestible.
- 27% in pressure cooked chickpeas, compared to 24, 18 and 17% with other cooking methods.
- Resistant Starch – Pressure cooked and cooled potatoes turn a large portion of their starch “resistant” – used by the body like fiber – lowering blood cholesterol and fats.
- Vitamin Retention by Cooking Method – More Vitamin C, B1, B2 and B6 are retained by pressure cooking vegetables as opposed boiling, microwaving and steaming.
- 90% pressure cooking, 75% microwaving, 75% steaming, 40% boiling
- Meat Nutrition Enhanced – Pressure cooked chicken retained the most protein compared to boiling, microwaving and oven roasting! Also, the meat is more digestible and maintains more antioxidant activity compared to low-temperature sous vide cooking.Even though the pressure cooked chicken releases more fat in the cooking liquid (compared to boiling and simmering), pressure cooked chicken meat retains more moisture overall making it more tender as well.
- Broccoli Antioxidant Retention – The pressure cooker beats steaming, boiling and microwaving in nutrient retention – but a microwave pressure cooker shows nearly complete retention of Vitamin C and Sulforaphane compared to fresh broccoli.
- Pressure Cooker: 92.4% Vit C & 83.2% Sulforaphane; Microwave Pressure Cooker: 99.6% Vit C & 97.3% Sulforaphane; Microwave: 90.6% Vit C & 61.1%Sulforaphane; Steaming: 77.6% Vit C & 0% Sulforaphane; Boiling: 65.8% Vit C & 0% Sulforaphane
- Additional Pressure Cooker Benefits
- Pressure kills bacteria responsible for food-borne illness.
- Safely pressure cook meats from frozen.
- More vitamins and nutrients mean more flavor!
For summaries, citations, and links to the original research papers on pressure cooker nutrition visit: hipcooking.com/nutrition