Does cooking soup in pressure cooker destroy nutrition?

Cooking soup in pressure cooker is not ideal, which will lose a lot of nutrients, mainly high temperature and high pressure. Cooking is ok, just like copying vegetables. Don't overcook it. It is ideal to make soup in a soup pot. I suggest you don't cook soup in a pressure cooker. Pressure cookers are only suitable for cooking all kinds of meat quickly. The pressure and high temperature of using it to cook soup will make most nutrients lose, so the traditional soup pot should be used. It's a little troublesome. Cook soup slowly, using a casserole or pot. In this way, the water will slowly evaporate and the ointment in the bone will enter the soup. Remember to add enough water once in the whole process, so that the bones can be ironed, snowed and pasted first. Don't add water during boiling.

When the pressure cooker is processing food, the temperature can reach above 120 degrees Celsius, and the vitamin B 1, vitamin B2 and nicotinic acid in the food will lose more than 50% due to the lack of high temperature resistance. The loss of protein, fat and starch in food is very small. On the contrary, after processing, it is more convenient for human body to digest and absorb. Therefore, meat food, such as chicken, duck and fish, is processed by pressure cooker. The loss of nutrients will not be too great, and the loss will be even smaller if the water can be treated with hot water.

Experts from the "Healthy Road" said that you can't use a pressure cooker to make soup. Many people have a complaint: how can office workers have two or three hours to cook soup! Besides, that soup bag will take two or three hours to cook, so it won't destroy the nutrition inside, will it? It only takes half an hour to cook soup in a pressure cooker, which is a quick and economical way, which is very suitable for the fast-paced life now. Excuse me, what nutrition has been destroyed by pressure cooker?