06/02/2020
1. LOWERS CHOLESTEROL
When cooking meats such as lamb or pork, steaming removes the fat from the meat so it can be easily discarded whereas conventional cooking methods such as grilling, baking or frying, cook the fat into the meat. Getting rid of the fat makes the meat lower in calories and lower in cholesterol. Also, steaming removes the need for cooking oil or fat, which results in lighter and healthier meals.
2. PRESERVES THE FIBER, COLOUR AND FLAVOUR OF VEGETABLES
By steam-cooking, the vegetables are kept as close to their natural raw state as possible, whilst still heating through thoroughly. This not only prevents the vegetables from turning into a mash or purée, but it also allows them to retain their original colour, taste, juices and freshness. If you want to add some aromatic flavour to the food, you can add herbs and spices to the water.
3. RETAINS THE VITAMINS AND MINERALS
Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking. Steaming ensures that vitamins such as vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained.
4. IT’S QUICK AND EASY
By cooking over a single heat source, you can have different layers of food stacked one on top of the other, saving time, energy and money!
5. KEEPS YOUR KITCHEN CLEAN
No oil, no smoke, no mess - cleaning up is easy. When steaming.
Credit by:healthyoptions.com.ph
