1. The Benefits of Boiling Meat
Although the boiling point of water can destroy some vitamins in meat, the ability to retain the meat’s nutrition remains high. Therefore, boiling is not only one of the easiest but also one of the most nutritious ways to prepare meat, according to the nutrition website The Daily Meal (USA)
Boiled Pork
Benefits of Boiling Meat:
Easy to Digest
Meat from animals such as pork, beef, or chicken contains not only muscle fibers but also a large amount of connective tissue, mainly collagen. Collagen is a tough protein that takes a long time to break down. For these reasons, frying or grilling tough cuts of meat does not always make them more tender.
Boiling, on the other hand, is an excellent way to break down collagen into gelatin, making the meat much softer. In addition to collagen, the high temperature also breaks down other proteins and nutrients in the meat. As a result, the meat becomes not only tender but also easily digestible.
Reduced Fat Content
Boiling meat also helps reduce the fat content. Most animal fats begin to melt at 95 degrees Celsius. Therefore, meats high in fat, such as goose, can be dipped in boiling water before being prepared by other methods, such as grilling.
Other types of meat, such as chicken, pork, and beef, can also be parboiled before cooking. After boiling, letting the water drain off the meat also helps to rinse away some of the surface fat.
No Harmful Chemicals Produced
Boiling is a method of preparation that does not produce harmful chemicals for the body.
For example, frying or grilling at high temperatures can create harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons, which can increase the risk of cancer.
In contrast, boiling exposes the meat to high enough temperatures to cook it without burning, thus avoiding the formation of these harmful compounds, according to The Daily Meal.
2. Benefits of Boiling Vegetables
Nutritionist Veena V, from Aster Whitefield Hospital in Bengaluru, India, analyzes the benefits and limitations of eating boiled food in the following article:
Boiled Vegetables
Easy to Digest
Boiled food is usually easier to digest than raw or heavily processed food. The boiling process softens the tough fibers in vegetables and proteins, making digestion easier.
This is especially beneficial for children, the elderly, and those with sensitive digestion. On a positive note, it also helps reduce fat intake and control body weight.
Retains Most Nutrients
Proper boiling helps retain most of the nutrients in food. Using just enough water and covering the pot while cooking can also minimize nutrient loss, especially water-soluble vitamins like Vitamin C and B-complex.
Evenly Cooked Food
Boiling is a simple cooking method suitable for both beginners and experienced cooks. This method only requires a pot and a heat source, with no special cooking skills needed.
The water surrounding the food ensures even heat distribution, guaranteeing evenly cooked food. This is especially useful for foods like cereals, pasta, and vegetables, preventing them from being undercooked or overcooked.
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“Washing raw meat is a controversial practice. When hot water is applied to unwashed meat, the outer layers of muscle fibers contract, trapping any impurities within. This results in a potentially harmful absorption of contaminants back into the meat. Therefore, it is always advisable to thoroughly clean meat prior to cooking to ensure the meat’s surface doesn’t reabsorb any unwanted elements.”
