Benefits of using steamed food

Nutrient Retention:

Vitamins and Minerals: Steaming helps retain essential vitamins and minerals that can be lost through other cooking methods like boiling or frying. Water-soluble vitamins such as Vitamin C and B vitamins are particularly preserved.
Antioxidants: Steamed vegetables often maintain higher levels of antioxidants compared to those that are boiled.

Reduced Fat Content:

No Need for Oil: Steaming doesn’t require the use of cooking oils or fats, making the food lower in calories and healthier for the heart.
Less Saturated Fat: By avoiding added fats, steamed food helps in reducing the intake of unhealthy saturated fats.

  Enhanced Digestion:

Gentler Cooking: Steaming breaks down food fibers gently, making it easier to digest compared to fried or heavily cooked food.
Preserved Enzymes: Certain enzymes beneficial for digestion are preserved better in steamed food.

  Lower Cholesterol Levels:

No Cholesterol Addition: Since steaming doesn’t require fats or oils, it helps in managing cholesterol levels better.