Nowadays, more specialists offer steaming grains instead of boiling, because it's healthier.
Steaming grains offers several health benefits compared to boiling them.
Let's find out more!
Nutrient Retention
Steaming grains helps retain more nutrients compared to boiling, which can cause some nutrients to leach into the cooking water.
When grains are boiled, water-soluble vitamins and minerals may be lost or reduced in the cooking liquid.
Steaming helps preserve these essential nutrients, ensuring that they remain in the grains and are not discarded with the cooking water.
Texture and Flavor
Steaming grains helps maintain their natural texture and flavor.
Boiling grains for an extended period can result in overcooking and mushiness.
Steaming allows the grains to retain their distinct texture, resulting in a firmer and more appealing mouthfeel.
Glycemic Impact
Steaming grains can have a lower glycemic impact compared to boiling.
When grains are boiled, their starches can break down more quickly, leading to a higher glycemic index.
Steaming can help preserve the grain's structure, resulting in a slower release of sugars into the bloodstream and potentially more stable blood sugar levels.
Retaining Heat-Sensitive Nutrients
Some vitamins and phytonutrients are sensitive to heat and can be damaged or degraded during prolonged boiling.
Steaming grains at lower temperatures helps preserve these heat-sensitive nutrients, ensuring that they remain intact and available for absorption by the body.
