Tag: Pressure cooker nutrition

A 2019 study showed that pressure-cooking broccoli preserved up to 90% of its vitamin C, challenging the misconception that pressure cooker food is not good for health. The debate often stems from misunderstood science and outdated safety fears, requiring a closer look at the evidence.

Studies have shown that pressure cooking can retain up to 90-95% of nutrients, outperforming boiling, which can lose up to 60%. This surprising fact challenges the common misconception and directly addresses the question, does high pressure cooking destroy nutrients?