{"id":589,"date":"2024-06-08T15:55:14","date_gmt":"2024-06-08T15:55:14","guid":{"rendered":"https:\/\/aihealthinsight.org\/?p=589"},"modified":"2024-06-08T15:55:14","modified_gmt":"2024-06-08T15:55:14","slug":"enhancing-pulse-nutrition-icmr-recommends-boiling-or-pressure-cooking","status":"publish","type":"post","link":"https:\/\/aihealthinsight.org\/enhancing-pulse-nutrition-icmr-recommends-boiling-or-pressure-cooking\/","title":{"rendered":"Enhancing Pulse Nutrition: ICMR Recommends Boiling or Pressure Cooking"},"content":{"rendered":"

<\/p>

Pulses\/Pease and Beans as we call them in the Caribbean have long been celebrated for their nutritional prowess, serving as a cornerstone of many diets, particularly in India. Yet, unlocking their full nutritional potential requires mindful cooking techniques. Enter the Indian Council of Medical Research (ICMR), offering insightful guidelines to preserve the protein profile of these legumes.<\/p>

The ICMR underscores the efficacy of boiling or pressure cooking <\/strong>in bolstering the nutritional quality of pulses. By subjecting them to heat, these methods effectively neutralize anti-nutritional factors, enhancing digestibility and protein availability. Notably, boiling, when done with just enough water, retains folate\u2014an essential nutrient in legumes\u2014while also improving palatability.<\/p>

However, the ICMR cautions against prolonged cooking, which can lead to the loss of lysine, a critical amino acid. Therefore, it’s crucial to adhere to recommended cooking times and water ratios.<\/p>

Consultant dietitian Kanikka Malhotra sheds light on the biochemical transformations occurring during boiling and pressure cooking. While both methods denature proteins, pulses possess heat-stable globulins, safeguarding a significant portion of their protein content. Pressure cooking, with its minimal water requirement and shorter duration, emerges as slightly more advantageous in retaining protein levels.<\/p>

Beyond protein preservation, both boiling and pressure cooking effectively neutralize lectins, proteins that can provoke digestive discomfort. Moreover, pressure cooking’s higher temperature and shorter duration make it particularly effective in reducing phytic acid, thereby enhancing mineral bioavailability.<\/p>

For home cooks seeking to optimize pulse cooking, Malhotra offers practical advice:<\/p>

  1. Know Your Pulses:<\/strong> Different pulses have varying cooking times. Understand each variety’s nuances to achieve optimal results.<\/li>\n\n
  2. The “Tender But Bite Test”:<\/strong> Regular sampling during cooking ensures the pulses are tender yet maintain a slight firmness at their core.<\/li>\n\n
  3. Start with Less Water:<\/strong> Avoid excessive water, as pulses absorb it during cooking. Use just enough to cover the pulses adequately.<\/li>\n\n
  4. Simmer, Don\u2019t Boil:<\/strong> Gentle simmering prevents bursting and mushiness, preserving the pulses’ texture.<\/li>\n\n
  5. Turn Off the Heat Early:<\/strong> Remove pulses from heat when they are nearly done, allowing them to finish cooking gently in residual heat.<\/li><\/ol>

    Malhotra emphasizes the importance of minimizing water usage to prevent nutrient loss. Additionally, she recommends repurposing cooking water in soups or stews to salvage leached nutrients.<\/p>

    Soaking pulses overnight can expedite cooking and potentially reduce vitamin C loss, although further research is needed on its impact. For an optimal approach, combine soaking with pressure cooking, ensuring both time efficiency and nutrient retention.<\/p>

    In essence, by adopting these guidelines endorsed by the ICMR and expert advice from Malhotra, individuals can savor the nutritional bounty of pulses while relishing their culinary versatility.<\/p>","protected":false},"excerpt":{"rendered":"

    Pulses\/Pease and Beans as we call them in the Caribbean have long been celebrated for their nutritional prowess, serving as a cornerstone of many diets, particularly in India. Yet, unlocking…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"categories":[18,9,17],"tags":[19,21,22,20],"class_list":["post-589","post","type-post","status-publish","format-standard","hentry","category-amino-acids","category-plants-protein-and-amino-acids","category-protien","tag-amino-acids","tag-icmr","tag-pease","tag-protien"],"_links":{"self":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts\/589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/comments?post=589"}],"version-history":[{"count":1,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts\/589\/revisions"}],"predecessor-version":[{"id":590,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/posts\/589\/revisions\/590"}],"wp:attachment":[{"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/media?parent=589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/categories?post=589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aihealthinsight.org\/wp-json\/wp\/v2\/tags?post=589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}