5 Big Benefits of Steaming Food
Here are 5 good reasons to eat steamed food!
1. Lowers Cholesterol
When cooking meats such as lamb or pork, steaming removes the fat from the meat so it can be easily discarded whereas conventional cooking methods such as grilling, baking or frying, cook the fat into the meat. Getting rid of the fat makes the meat lower in calories and lower in cholesterol. Also, steaming removes the need for cooking oil or fat, which results in lighter and healthier meals.
2. Preserves the fibre, colour and flavour of vegetables
By steam-cooking, the vegetables are kept as close to their natural raw state as possible, whilst still heating through thoroughly. This not only prevents the vegetables from turning into a mash or puree, but it also allows them to retain their original colour, taste, juices and freshness. If you want to add some aromatic flavour to the food, you can add herbs and spices to the water.
3. Retains the vitamins and minerals
Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking. Steaming ensures that vitamins such as vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained.
4. It’s quick and easy
By cooking over a single heat source, you can have different layers of food stacked one on top of the other, saving time, energy and money!
5. Keeps your kitchen clean
No oil, no smoke, no mess - cleaning up is easy. Need I say more?!
Our Steamplicity patient catering offer is our way of providing healthier and more nutritious food to patients. We understand the importance of healthy foods for wellbeing and for recovering from illness. This is why Steamplicity, our patient dining service, is prepared in such a way that allows food to keep as many of their nutrients as possible, whilst giving that great taste the patients will enjoy eating.
For more about Steamplicity click here.
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