Nutritional Benefits of Steaming

Steaming is the epitome of healthy cooking and the Panasonic Steam Combi Oven is the perfect helping hand in the kitchen. Steaming is an excellent way to retain more nutrition, as boiling results in a greater loss of water-soluble nutrients such as vitamin C and B vitamins (1). Vitamin C is an important nutrient to support immunity, whilst B vitamins can help to convert the food we eat into energy (2). When we boil our veggies, these nutrients leach out into the surrounding water which we then throw away. What’s more, these nutrients are susceptible to damage by heat, and as steaming cooks at a lower temperature in comparison to baking, grilling and even frying, it’s a great cooking method for delicate foods such as fish and veggies.

In comparison to boiling, research suggests that steaming is more effective at retaining the antioxidants within our food, such as polyphenols, carotenoids and glucosinolates (3,4). Antioxidants help to protect our cells from free radical damage which may come from sources such as pollution and even UV rays. Furthermore, steaming retains the moisture in our food without the need to add additional fat. A perfect way to reduce the energy content of a dish whilst maximising on texture and flavour. The Panasonic Steam Combi Oven allows us to steam our favourite meals with ease. Cook a whole dish such as fish and veggies in as little as 15 minutes! But steaming does so much more, try cooking chicken, dumplings, bao buns, tofu, veggies, fruit, gnocchi, risotto, and even some desserts!



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Lily Soutter

Lily Soutter

Lily Soutter is a leading London nutritionist BSc MSc ANutr. Her extensive knowledge of the science of food and health enables her to regularly write for national press and feature on prime-time TV shows. Lily’s passion is to simplify the science around nutrition, to provide health hacks and smarter eating strategies that empower people to enjoy a healthy and successful lifestyle.