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Better Vitamin Retention - Slow or pressure cooking?

  • 25-02-2007 1:30pm
    #1
    Supercell
    Registered Users, Registered Users 2 Posts: 15,540 ✭✭✭✭


    I've tried googling the answer to this but can't find anything that compares the two.

    Cooking identical recipes, for example a stew, on a pressure cooker and on a slow cooker, which one gives a more healthy result in terms of vitamin retention?
    https://www.loughlinstown.ie/

    Have a weather station?, why not join the Ireland Weather Network - http://irelandweather.eu/



Comments

  • #2
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,907 ✭✭✭✭CJhaughey


    AFAIK pressure cooking is better for vitamin retention although hotter it is for a shorter period of time = less time for the vitamin content to be destroyed.
    I think my pressure cooker had some info on this matter when I got it.


  • #3
    Supercell
    Registered Users, Registered Users 2 Posts: 15,540 ✭✭✭✭Supercell


    I kind of thought the same, but then again the lower heat in a slow cooker should be more vitamin friendly, however the length of time cooking may counter act this.
    Think I'll write into a couple of manufacturers and ask.
    https://www.loughlinstown.ie/

    Have a weather station?, why not join the Ireland Weather Network - http://irelandweather.eu/



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