Nutrients being destroyed?
I was wondering that if I'm cooking things with a pressure pot (eg. rice and broccoli) and overcook something, are the nutrients from the broccoli simply gone, or are they mixed in with the rice? Thanks
Some nutrients are heat-labile.
Vitamin C would be an example. Preferably cook broccoli in an open pan in a relatively small amount of water. You should boil the water first, then add the broccoli. When it comes back to the boil, boil it for just long enough for it to admit a fork fairly easily and no more.
Or you could steam it.