Retaining nutrients while slow cooking

We know how important nutrient retention is when cooking, and there are techniques we can use with slow cooking to do so.

The natural enzymes present in foods, especially vegetables, contribute to the breakdown of vitamins. Boiling vegetables at high temperatures, such as 232°F / 100°C, rapidly denatures these enzymes, akin to how egg whites solidify when cooked in water.

Unlike boiling, the slow cooking method avoids reaching boiling point, minimising the breakdown of enzymes and the loss of vitamins during the cooking process.

To further retain nutrients, blanching vegetables before adding them to the slow cooker is recommended. Additionally, sautéing food prior to slow cooking not only destroys enzymes but also aids in preserving essential vitamins.