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The effects of pressure cooking

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  • The effects of pressure cooking

    I'm just wondering if anyone has seen any research on the various effects of pressure cooking on the fatty acids and other components of food. I've read that it can help break down some of the anti-nutrients in foods like beans, but what effect might it have on unsaturated fatty acids?

    I'm thinking abut getting a pressure cooker to reduce the time it takes to make bone stocks, soften tough cuts of meat / cartilage / connective tissue, and to help cook beans for making natto (soak, hard boil, pressure cook, ferment, age).

    Primal food in Japan

  • #2
    I know Weston A. Price is against using them, but can't find the info on it. Anyone have a link?


    • #3
      I too remember reading somewhere that Weston A. Price is against them for one reason or another, but I'm not sure what their exact reasoning is. The extra heat and extra pressure doubtlessly has some effect, but when compared to other common cooking methods, I wonder just how big the difference really is...
      Primal food in Japan


      • #4
        Found this~
        from Nutritional quality of microwave-cooked ... [Int J Food Sci Nutr. 2004] - PubMed - NCBI

        Nutritional quality of microwave-cooked and pressure-cooked legumes.

        Khatoon N, Prakash J.


        Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India.


        Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient composition. Raw legumes served as control. The range of nutrients analysed in 100 g cooked samples were as follows: moisture, 62.8-69.7 g; protein, 14.7-24.3 g; fat, 0.9-5.9 g; ash, 1.7-4.6 g; iron, 3.3-8.6 mg; calcium, 50-209 mg; phosphorus, 249-429 mg; and thiamin, 0.14-0.32 mg. Cooking methods did not affect the nutrient composition of legumes. However, thiamine decreased in cooked samples. Cooking altered the dietary fibre content of some legumes. The mean in vitro protein digestibility of pressure-cooked and microwaved samples was 79.8% and 74.7%, respectively. The in vitro starch and protein digestibility of pressure-cooked samples were higher.