Benefits
Overcooking or burning food is easily avoided when steaming it. Individuals looking to reduce their fat intake may prefer steaming to other methods which require cooking oil. Steaming also results in a more nutritious food than boiling because fewer nutrients are leached away into the water, which is usually discarded. A 2007 USDA comparison between steaming and boiling vegetables shows the most affected nutrients are folic acid and vitamin C. When compared to raw consumption, steaming reduces folic acid by 15%, and boiling reduces it by 35%. Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving. Most other nutrients are reduced by a similar amount by both methods of cooking.
Read more about this topic: Steaming
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