Recent research reveals that some varieties of mushrooms, when pressure-cooked, unleash an exponential increase of flavonoids and vitamin C compared to raw. How is this even possible given that most foods lose their nutrients when cooked?!?
Pressure Cooking Quinoa Boosts Antioxidants, Study Says
Quinoa is an excellent source of protein and essential amino acids and now there’s evidence that pressure cooking makes quinoa even more nutritious.
Pressure Cooking Potatoes Turns Bad Starch Good
When a potato is pressure cooked and cooled a large portion of its starch is converted into "resistant starch" - a healthier starch that isn't fully digested and instead used by the body...
Is It Better to Microwave or Pressure Cook Chickpeas?
A recent paper published by Virginia State University's Agricultural Research Station compared how different cooking methods affected the nutritional value of U.S. grown...
Pressure Cooked Chicken Tops Roasting, Microwave on Protein!
Last year, Saint Petersburg's International Academy of Agricultural Education published a paper1 that studied how boiling, pressure cooking, roasting and microwaving...
3 pressure cooker nutrition myths that just won’t go away… ’till now
UPDATE: Visit our new section on pressure cooker nutrition, too!
We read available scientific literature and even contacted the researchers directly to find the latest data on the pressure...