Posted by admin | Posted in Herbs Botanicals | Posted on 19-08-2008
Tags: antioxidant, antioxidant fiber bars, antioxidants, blood, detoxification, fiber, health, nutrition
Does using a pressure cooker to cook vegetables or legumes lower their nutritional value?
Does the higher heat & pressure break down the starches & fiber more than steaming or boiling? Are more vitamins and antioxidants lost using a pressure cooker than other cooking methods?
Please provide links & resources. Thanks.
I'm pretty sure it steams all of the nutrition out of it.
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