6 REASONS WHY STEAM COOKING IS HEALTHIER THAN OTHER COOKING METHODS

The method of preparation you use in cooking, can affect the nutritional value of food. Steaming is considered a healthier cooking method than boiling, frying and grilling. It allows foods to retain 90 percent of their natural nutrients. It not only preserves nutrients in food, but also retains their flavor, texture and juices.

Here are the reasons why steaming is healthier way of cooking than conventional methods.

#1. NUTRIENTS ARE CONSERVED

Steaming is one of the healthiest methods of cooking as it does not lead to any loss of nutrients, leaving the food with a higher vitamin and mineral content. This cooking method also increases the antioxidant content of vegetables, making them more readily available to your body.

Water-soluble vitamins such as vitamin C and vitamin B, which are essential for your immune system, may degrade when they have direct contact with boiling water. Steaming preserves them to ensure that they get to your body.

#2. RETAINS TASTE AND FLAVOR OF FOOD

Steam-cooking keeps the food as close to it’s natural raw state as possible, whilst still heating through thoroughly. Because the liquid never touches the food, it’s less likely to overcook, or absorb too much water. This means food retains its texture, flavor, and freshness.

#3. RETAINS CANCER-FIGHTING COMPOUNDS

Cruciferous vegetables, such as broccoli, cauliflower, cabbage are a rich source of glucosinolates, a sulfur-containing compounds that has strong anti-cancer properties. Boiling or microwaving these vegetables at high heat may leach 20 to 60 percent of their glucosinolates. These vegetables retain more of their cancer-fighting compounds when you steam them at low temperatures with a small amount of water.

#4. EASIER TO DIGEST

The dietary fiber content in raw vegetables can be hard to digest, leading to digestive problems. Steaming softens the fiber in vegetables and make them easier to digest. Since they are more easily digested, the nutrients they contain are more easily absorbed by the body.

#5. NO OIL

When food is steamed there is no need for oil, which makes it a healthier option than frying or grilling foods. The absence of oil automatically lowers the fat content in the food. This can lower the risks of high cholesterol levels, along with other health problems such as high blood pressure and heart diseases.

#6. LOW CALORIE

Steaming allows you to consume less unhealthy fats and calories, thus potentially reducing your risk of obesity and heart disease. 1 bowl of steamed vegetables is equal to approximately 207 calories and a bowl of fried vegetables contains around 370 calories.