Pressure cooker stew soup is nutritious. The minerals, dietary fiber and proteins in the food are not afraid of cooking, regardless of high pressure or normal pressure, the loss can be ignored. At the same time, because the pot is completely sealed to avoid exposure to too much oxygen, and reduce the loss due to oxidation, for the preservation of antioxidant components such as polyphenols is very favorable.
However, the pressure cooker isn't all-powerful, and it does cause a loss of vitamin C. Vitamin C is very delicate, and basically all cooking methods cause its loss. However, vitamin C is generally only more abundant in vegetables and fruits, and we hardly ever need to cook fruits and vegetables in a pressure cooker.
Expanded:
A pressure cooker, also known as a pressure cooker and pressure cooker, is a type of kitchen cookware. Pressure cooker through the liquid at a higher air pressure boiling point will be raised this physical phenomenon, the pressure on the water, so that the water can reach a higher temperature without boiling, in order to speed up the efficiency of stewing food. It can be used to heat the food being cooked to more than 100 degrees Celsius, and at high altitudes, the use of a pressure cooker avoids the problem of water having a lower boiling point that makes it difficult to cook food.
The principle of pressure cooker is very simple, because the boiling point of water is affected by air pressure, the higher the air pressure, the higher the boiling point. In the mountains, plateau, air pressure less than 1 atmospheric pressure, less than 100 ℃ water can boil, eggs with ordinary pots and pans is not cooked. In the air pressure is greater than 1 atmospheric pressure, the water will have to be higher than 100 ℃ to boil.
People commonly used pressure cooker is designed to use this principle. Pressure cooker to the water is quite tightly closed up, water evaporation of water heat produced by water vapor can not be diffused into the air, can only be retained in the pressure cooker, the pressure cooker inside the air pressure is higher than 1 atmospheric pressure, but also so that the water to be higher than 100 ℃ before boiling, so the pressure cooker inside the formation of high-temperature and high-pressure environment, the rice is easy to do very quickly cooked, and quite crispy. Of course, the pressure inside the pressure cooker will not have no limit, or it will explode.
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