I hope everyone is having a great weekend!
I found this great article called: Smarter Vegetable Cooking! And the article towards the end, had a section titled:Least Effective Methods, which goes into simply how vegetables don’t to well when slow cooked, which DiAnna made quite clear by saying this:
The least effective methods of cooking to retain anti-oxidants, are steaming, baking, slow-cooking, deep-frying, and boiling. This is because of the length of time to cook. To increase the effectiveness of the steaming method, be sure to only cook veggies until they are “al dente”, or somewhat firm.
When vegetables are cooked in a slow-cooker, they usually are cooked at low temperatures, but the cooking time is quite lengthy. Therefore, be sure to include the cooking liquid in the recipe itself. That’s because the liquid is where the leached-out vitamins are contained!!!
So I did some more investigating, and came a cross 2 more articles called: Some Disadvantages In Slow Cooking.
Which Shashi said by saying, there are some disadvantages in slow cooking. Sometimes through the process the food loses significant nutrients and vitamins. Enzymes are quickly denaturized when heated at high temperature, giving them less time to act throughout the cooking time.
Vegetables also have a tendency to lose nutrients when its enzymes are not denatured rapidly, as slow cookers cook at heat considerably below the boiling point. Vitamins are retained well when vegetables are quickly cooked because its cells do not potentially lose acids.
As well as this article by Cindy Hill at Hidden Valley , and what Colorado State University Extension had to say about vitamin loss, and what Linus Pauling Institute at Oregon State University had to say in regards to Micronutrient Gains:
Most minerals remain stable in foods, but some vitamins are degraded by heat in cooking, according to dietician Monica Reinagel. Vitamin C, thiamin, vitamin B6, and folic acid, all water-soluble vitamins, are susceptible to being lost during cooking, according to the Colorado State University Extension. While these vitamins break down to some extent due to the heat of cooking, they are mostly lost to the surrounding cooking water. This is good news for cooking in a slow cooker, as incorporating the cooking liquids into gravy or sauce for the finished meal is the best way to maximize vitamin retention.
The vital micronutrients called carotenoids that are found in yellow, orange and red vegetables are made more accessible by cooking. These healthful compounds should also be consumed with fats to make them more easily absorbed, according to the Linus Pauling Institute at Oregon State University, so slow-cooking carrots, yellow peppers and tomatoes with a small amount of meat or olive oil can actually provide increased nutritional benefits. The carotenoids include alpha-carotene and beta-carotene, which the body converts to Vitamin A; lycopene, a valuable anti-oxidant that may reduce risk of cardiovascular disease and some cancers; and lutein and zeaxanthin, which play a critical role in eye health.
So with that said you be the judge, I’ve steamed my vegetables for years. But just think about it with vegetables cooking for soooo long, and at such a constant high heat of temperature, it just makes you go ummmmmmm!!!???
With at that said, thank you one & all for stopping by Crock Pot King, if it just helps out one person out there then it’s well worth it!!!