What is the Effect of Pressure Cooking on Nutrition?


By EatingWell Editors

We consulted an expert to find out more about the pros and cons of pressure cooking and nutrition.

Q: I've long wondered about the effect pressure cooking has on the nutritional value of the food. We know that high heat damages some nutrients, such as polyunsaturated fats and certain vitamins, and can cause the formation of unhealthy chemicals as found in grilling and baking. On the other hand, pressure cooking exposes the food to heat for a shorter length of time. Is there any information on the effect of pressure cooking on nutrition and which foods are most sensitive? —Steve Billig, Denver, CO

A: To answer your question, we consulted Kantha Shelke, Ph.D; a Chicago-based food scientist and spokesperson for the Institute of Food Technologists. Here’s what she told us: