Boiled and steamed, which one is best?

How to cook turns out to play a role in determining the nutritional quality of food. When processing food, we usually only focus on paying attention to only raw materials. Make sure you also pay attention to process or how to process it. If all this time we thought that boiling and steaming were same way of processing, both were equally good compared to frying and roasting, it turns out that this is not quite right. There are advantages and disadvantages of method of processing food by boiling and steaming.

Boil

Boiling process involves contact between water and food ingredients, so that there is a withdrawal of active compounds (extraction). As a result of this withdrawal, some of nutritional content of boiled material is lost. It is even able to eliminate content of vitamin C and some B vitamins which are water soluble. Boiling is also believed to release more antioxidants because some of disease-fighting compounds are soluble in hot water. When you boil food for too long, vitamin and mineral compounds may also dissolve in hot water.

Steaming

Compounds in foodstuffs such as vitamins will be preserved and not easily damaged when steamed, because it only involves hot steam which does not attract vitamin compounds found in foodstuffs which actually makes toxic compounds such as cyanide or pesticide contaminants out of vegetables.

Cooking vegetables by steaming will be better than boiling, especially vegetables that contain water-soluble vitamins. The goal is that vitamins are retained during steaming process. Important thing is not to steam too long.

Well, so you should often eat steamed food because nutritional content is still better than boiled food. We must do a healthy lifestyle to maintain health when weather is uncertain like today.

Stay healthy!