ICMR Reveals ‘Open Lid Cooking Takes Longer,’ Discusses Healthier Techniques to Cook

Cooking is the art and science, involving the use of a variety of ingredients in the right proportions and combinations. The artistry lies in rendering the appropriate flavour and texture of the food, while the science involves using the right vessels and processes. The Indian Council of Medical Research shared guidelines that can help individuals adopt healthier cooking methods and best practices in their daily routines. Here’s a detailed look at the latest recommendations from ICMR.

Open Lid Vs Closed Lip Cooking: Which is Better?

According to the medical research body, cooking with a closed lid not only saves time but also helps retain nutrients more effectively. In contrast, open-lid cooking tends to take longer and can lead to great nutrient loss. “In open lid cooking, food takes a longer time to get cooked and exposure to air accelerates nutrient loss. While in closed-lid cooking, food gets cooked quickly and nutrients are better retained because of the shorter cooking time. Green vegetables and green leafy vegetables change colour during closed lid cooking but minimise nutrient loss,” says ICMR

Healthy Cooking Methods to Adopt

According to ICMR, “Boiling or pressure cooking is the best way to improve the nutritional quality of pulses since anti-nutritional factors are destroyed during boiling and pressure cooking,” says ICMR. Cooking plays an essential role in enhancing the digestibility of foods and making them more palatable by improving their taste, appearance and texture. It also increases the availability of certain nutrients to the body and reduces the risk of harmful microbes and risk of food contamination.

Is Microwave Cooking Effective in Retaining Nutrients?

ICMR says microwave cooks food quickly, which means that there is less time for nutrients to break down compared to longer cooking methods. “Further, as the cooking time in microwave is shorter, it helps preserve vitamin and other nutrients that break down when heated,” read the ICMR guidelines.