1 Lower Cholesterol Levels
Unlike frying or stir-frying, steam cooking significantly reduces cholesterol as it doesn’t require the use of oil or fat. This method also helps eliminate some fat from foods like meat, resulting in a noticeable reduction of calories. Additionally, steamed dishes are easier to digest and absorb, preventing that uncomfortable bloated feeling.
2 Preserve Vitamins and Minerals
Boiling or stewing can cause a significant loss of vitamins C and B1. That’s why steaming is often recommended by nutritionists, especially for vegetables. This method helps retain the maximum amount of vitamins and minerals. On the other hand, frying can cause protein denaturation, reducing the nutritional value of your food.
3 Retain Flavor, Color, and Texture
Steaming uses water vapor to cook food, which helps maintain the natural color and shape of the ingredients. For seafood, steaming preserves its natural sweetness, resulting in fresh and juicy dishes, unlike frying or grilling, which can dry out the food. To enhance the flavor, consider marinating your ingredients for 30 minutes before steaming.
4 Simple Preparation, Quick Cooking
In Vietnamese cuisine, there are various steaming methods, such as hông (for making sticky rice), tráng (for rice rolls), and chưng cách thủy (a form of double steaming). You can use a steamer or a specialized steaming utensil and avoid the need for multiple pans, oils, or grills. You also don’t have to worry about overcooking your food. Using the water that collects at the bottom to cook porridge or broth for soups is a clever way to make the most of this cooking method.
With these benefits in mind, consider adding more steamed dishes to your daily menu and impress your friends with delicious and nutritious meals.
Reference: 4 Little-Known Benefits of Steam Cooking
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