Cooking methods that kill or protect nutrients: Frying, pressure cooking, reheating and what to change first

Everyday cooking habits can make a big difference to how many nutrients your food actually delivers. Vitamins such as vitamin C and several B vitamins are sensitive to heat, water and oxygen. Omega-3 fats break down at high temperatures. Reheating food repeatedly can reduce nutrients even further. Research shows that choosing the right cooking method can help preserve more vitamins, minerals and healthy fats. Here is what science says about the techniques that protect nutrients and the ones that destroy them. Pressure cooking is fast and convenient, and research published in the Journal of Food Science shows it helps retain minerals such as potassium, iron and magnesium. These nutrients are stable under heat. However, pressure cooking can significantly reduce vitamin C and B vitami