Steaming is a steam heat transfer cooking method, which refers to the process of putting seasoned food raw materials into a vessel, then putting them into a steamer, and using steam to make them mature.
Fan Zhihong, the chief expert of science communication hired by China Association for Science and Technology, said that "steaming" is characterized by keeping the original shape, original juice and original flavor of dishes. Compared with frying, frying, frying and other cooking methods, steamed vegetables contain less oil, and can retain various nutritional components of dishes to a great extent, which is more in line with the requirements of healthy eating.
When we are cooking, the boiling point of oil can reach above 300℃, which will destroy the nutrients in it. In contrast, the boiling point of water in steamed vegetables is only 100℃, which can preserve more nutrients.
Studies have shown that the content of polyphenols in steamed vegetables, such as quercetin, is significantly higher than that in other cooking methods.
At the same time, the steamed food is relatively softer and worse, which is more conducive to digestion and more suitable for people with poor digestive system. Therefore, steaming is a very healthy cooking method.
As for whether long-term use of steaming as a single cooking method will have an impact on health, in fact, it mainly depends on whether your diet is balanced and comprehensive.
Many people steam vegetables without oil, and not eating oil for a long time will affect their health. Oil contains essential fatty acids and plays an important role in human metabolism. If you don't eat oil for a long time, it will cause metabolic disorder and malnutrition.
Therefore, the key to a healthy diet lies not only in the way of cooking, but also in whether the food itself is matched with meat and vegetables and whether the nutrition is balanced.