Reduce fat oxidation. Many people will choose to stew meat in a pressure cooker at home, which will save a lot of time and make the meat stew badly. According to experts' research, pressure cooker stew can protect fat more than ordinary stew method. At the same time, the preservation rate of unsaturated fatty acids in meat is relatively high, which can reduce fat oxidation, thus reducing the production of some harmful substances, which is beneficial to people's health.
Protect the vitamin B family. Some friends are more concerned about the preservation of vitamins in food, and worry that cooking for too long or too high will destroy vitamins in food, leading to a large loss of vitamins. But the pressure cooker is not like this. Although its temperature is very high, the cooking time is reduced a lot, so it won't let the vitamin B family lose a lot.
Protect antioxidant components. Nowadays, people pay great attention to health preservation and antioxidant components in food. It's a pity that too many antioxidants are lost. However, when cooking in a pressure cooker, even if the food becomes soft and rotten, the oxygen free radicals in the food will not decrease, but will increase.
Conducive to digestion. We know that cooking food in a pressure cooker will make it very soft. For the elderly and children, their gastrointestinal digestion ability is relatively weak. Eating food cooked in a pressure cooker can help digestion, thus reducing the burden on the stomach.
Therefore, pressure cooker cooking still has many advantages, and attention should be paid to safety when using it, so as to better use the pressure cooker.