One: there is less seasoning and cooking oil added in the process of cooking food.

People who care about health know that less oil and less salt has always been regarded as the standard of healthy eating. China Nutrition Society recommends that the daily intake of edible oil is 25-30g and the daily intake of salt is 6g. Therefore, steaming is more suitable for dosage.

Second, the nutritional value is related to the heating temperature.

The direct contact temperature between braised food and pot is relatively high, and the highest temperature of boiled food is the same as that of steam, which will destroy some nutrients that are not resistant to high temperature.

Three: Cooking food can prevent fatty liver and diabetes, protect the heart, fight cancer and nourish the liver.