Healthy cooking methods

The ICMR states that cooking with the lid open can accelerate nutrient loss, according to the Indian Express.

Covering food while cooking has been recommended by the ICMR in recently published guidelines. When covered, food cooks faster and nutrients are better retained due to shorter cooking times.

Steaming is considered the best cooking method.

When cooking with the lid open, food takes longer to cook, and exposure to air accelerates nutrient loss.

The ICMR guidelines also state that while cooking with the lid on will cause leafy green vegetables to change color, it minimizes nutrient loss.

You may also like

Abbott's iCGM standard technology simplifies diabetes care.Diabetes not only affects health but also comes with ever-increasing medical costs. Thanks to continuous blood glucose monitoring technology, patients can now understand blood glucose fluctuations and proactively adjust their diet and lifestyle. This is a crucial factor in improving their condition and reducing the burden of medical costs from adverse developments if the disease is not well controlled.

Do people with many moles have a higher risk of skin cancer?Not all moles are dangerous, but a recently published large-scale study suggests that the number of moles on the body may be one of the indicators used to assess the risk of developing melanoma.

Bach Mai Hospital's Ninh Binh branch saves young girl from anaphylactic shock after eating seafood.(Dan Tri Newspaper) - A 15-year-old girl was rushed to Bach Mai Hospital's Ninh Binh branch in critical condition with low blood pressure and anaphylactic shock. This is an emergency; if she hadn't been taken to the hospital in time, her life would have been in danger.

What is the best cooking method?

According to ICMR, cooking methods such as pressure cooking or steaming should be preferred over stir-frying or deep-frying because the latter can reduce nutrient content.

According to Indian Express, guidelines state that steaming is the best cooking method for vegetables to increase levels of antioxidants and polyphenols.

ICMR states that, specifically for beans, boiling or pressure cooking is the best way to improve their nutritional quality because the boiling and pressure cooking processes help destroy the anti-nutritional factors present in beans.

Cooking in a microwave oven preserves more vitamins and minerals.

United States - Vietnam: Don't miss

The Ministry of Foreign Affairs received a copy of the Letter of Credence for the U.S. Ambassador to Vietnam.On the afternoon of July 2nd, at the Ministry of Foreign Affairs headquarters, Mr. Le Cong Dung, Director of the State Protocol and Foreign Interpretation Department, received a copy of the Letter of Credence from Ms. Jennifer Wicks, Ambassador of the United States of America to Vietnam.

Ambassador Nguyen Quoc Dung visits and works in Minnesota, USA.From June 28-30, the Vietnamese Ambassador to the United States, Nguyen Quoc Dung, paid a visit and worked in Minnesota.

Vietnam encourages US businesses to expand investment in high technology.On the morning of June 26th, at the Government Headquarters, Deputy Prime Minister Ho Quoc Dung received Mr. Jeff Place, Supply Chain Director of Coherent Group (USA). During the meeting, the Deputy Prime Minister affirmed that Vietnam encourages US businesses to expand investment, especially in high-tech, innovation, and semiconductor industries.

What about cooking in a microwave?

The ICMR states that food cooked in a microwave retains more vitamins and minerals than any other cooking method because it does not wash away nutrients.

The instructions state that shorter cooking times in a microwave oven help preserve vitamins and other nutrients from being destroyed by heat.

Source: https://thanhnien.vn/chuyen-gia-huong-dan-cach-nau-an-tot-cho-suc-khoe-185240619193356358.htm