STEAM COOKING LOCKS IN VITAMINS & MINERALS OF THE FOOD -Many nutrients found in vegetables are soluble nutrients which means they get damaged by heat and water.
STEAM COOKING BOOSTS ANTIDIOXANTS -Unlike Boiling, there's no cooking water for the antioxidants to leach into and are much less likely to be damaged by steaming.
STEAM COOKING IS PERFECT FOR HEALTHY EATING -Steaming is fat-free way of cooking, whilst cooking meats they are separated away from the meat instead of cooking into the meat.
