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Know why steamed food is the healthiest alternative to other cooking methods

Your vegetables will taste better and their color will be retained when you get them from the boiling water. You’ll also lower your cholesterol levels by getting rid of those fats.



New Delhi: Steamed cuisine has long been well-liked around the world, not just because it tastes good and can be made quickly, but also because it is nutritious and full of health benefits.

A straightforward cooking method called steaming uses hot steam to transfer heat to the food. Food retains all of its nutritional value since water never touches it. There is no need to prepare steamed meats, vegetables, or other meals using oils or fats.

advantages of steamed food

Several advantages of eating steamed food include:

Steaming keeps nutrients in tact: Steamed food stays as near to being in its uncooked state as possible. In addition to keeping the food’s original color and shape and preventing it from becoming mashed, it also preserves the nutritious nutrients and minerals. Seasoning the food with herbs and spices can also improve the flavor. The likelihood of fat-soluble vitamins seeping toward the surrounding oil molecules increases when we cook the vegetables. Steaming is a good way to maintain nutrients like vitamin E, A, D, riboflavin, potassium, magnesium, niacin, and thiamine. Lowers cholesterol: When cooking meats like hog or lamb, the fat may be simply discarded, as opposed to traditional cooking methods where you need to add more fat to the meat to ensure optimal cooking. Less cholesterol and calories would result from eliminating fat. Cooking quickly by steaming food: Steaming food saves a lot of time because it cooks quickly. Many layers of food that can cook simultaneously can be added to a steamer. Food is made more digestible by steaming it, which also softens the fibers in fruits and vegetables, making them very simple to consume. Vegetables and fruits that have been steamed have softer fibers, which are easier for your body to digest and absorb all of their nutritional value. Reduces cancer risk: When fried or baked at high temperatures, starchy foods produce acrylamide, a substance that can damage DNA and encourage the growth of cancer cells. Steamed food promotes a fit, healthy, and disease-free body. Low salt content in steamed food: Steamed food requires less salt and seasoning than other cooking methods, reducing the risk of heart disease, stroke, high blood pressure, and even water retention.

Disclaimer: The advice provided in this article is general in nature and not intended to be taken as expert medical advice. Before beginning any exercise program or altering your nutrition, always speak with your doctor or a dietician.