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Healthy living
Steamed food contains more vitamins and minerals, and tastes better
Steam cooking – the ideal cooking
method
Scientific tests carried out by the
renowned Universities of Giessen &
Koblenz/Landau in Germany confirm the
benefits of steam cooking in comparison
with other cooking methods.
Nutrients
"Tested to scientific standards, steam
cooking proved to be superior to
traditional methods in terms of retaining
sensitive nutrients (e.g. vitamin C,
minerals, trace elements)."
Prof. Dr.-Ing. Elmar Schlich
In Miele steam ovens, fresh food is prepared extremely
gently. You can taste the difference – and even measure it in a
laboratory! Steam cooking not only preserves intense, natural
flavours, but even more importantly precious vitamins,
minerals and trace elements. Scientific tests have proven the
clear benefits of steam cooking compared with conventional
methods.
Steamed food has a vitamin content of up to 50% more than
boiled food. Steam cooking ensures the best possible food
quality and contributes significantly to a vitamin-rich and
healthy diet.
More vitamins, more minerals
Broccoli from the steam oven contains
50% more vitamin C than boiled broccoli.
Steamed capsicum have over 25% more
vitamin C than boiled capsicum.
Red capsicum cooked in a Miele steam
oven contain as many minerals as raw
capsicum. By comparison, boiled
capsicum have approx. 45% less nutrients
than raw capsicum.
Vitamin-C-content of broccoli (mg/100 g)
raw
boiled
cooked in steam oven
Vitamin-C-content of peppers (mg/100 g)
raw
boiled
cooked in steam oven
Mineral and trace elements in pepper (mg/100 g)
raw
boiled
cooked in steam oven
