Steamed food is an indispensable part of many diets. Doctors recommend it for people with various diseases. Specialists say that such dishes help to maintain the body and preserve youth. We suggest you to learn more about healthy food prepared in this way.
- The tradition of steaming food comes from China. It dates back several thousand years. Even before our era, the Chinese used double-walled vessels, in which foods were cooked without coming into contact with the liquid.
- Scientists argue that the idea of using steam to cook food arose simultaneously with civilization. Archaeological finds attributed by specialists to the Lunshan culture (China) during the Neolithic Age are eloquent testimony to the fact that even then the ancestors of the modern Chinese were familiar with devices for thermal treatment of this type.
- Modern steamers were first used in the catering industry. Having thus gained wide popularity in the 70’s, in the 80’s they became popular, they began to be purchased for the home.
- All foods steamed retain the maximum amount of vitamins. For example, steamed broccoli contains 50% more vitamin C than boiled broccoli.
- Cooking in the steamer allows you to preserve minerals. Conventional boiling transfers 20-25% of minerals to water; steaming takes away only 1-3%.
- In New Zealand, on the island of Mokoia, people still cook food with geyser steam. If you find yourself in this country, do not spare time and energy for an excursion to this interesting place.
- Doctors recommend steamed meals to people with diseases of the cardiovascular system, gastrointestinal tract, as well as expectant mothers and the elderly.
- The food we cook in the steamer retains its pristine composition, beautiful color and shape.
- Steamed dishes are easy to digest, give health to the whole body, skin, hair, strengthen the immune system.
