Effects of Induction Cooking on the Nutritional Value of Food

All methods of cooking have some affect on the amount of nutrients in food 1. Induction cooking uses electromagnetism generated by sophisticated electronics to heat the cooking vessel, which then cooks the food 2. Induction works only on cooking materials made of magnetic material such as cast iron and stainless steel 2. The energy heats the pots, not the food. Induction effects on food nutrients can be compared to cooking in a standard oven 1. As of 2010, no specific studies on induction cooking and nutritional values had been carried out 2.

Fruits

Baking, boiling or frying foods using an induction stove reduces the nutrient content of foods 1. The specific amount of nutrient loss depends on the cooking method and the particular vitamin or mineral 1. Nutrient loss can range anywhere from 0 to 75 percent, according to the USDA nutrient retention list.

Vegetables

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Minerals loss for vegetables in induction cooking is less than with vitamins. Minerals are lost in some induction cooking methods, but are not as affected by cooking method as vitamins. Sautéed foods lost an average of 10 percent of potassium and copper, but retained 100 percent zinc. Other cooking methods such as:

• baking vegetables retained 100 percent zinc
  
• iron copper
  
• magnesium
  
• phosphorus
  
• potassium
  
• according to the USDA

Proteins

Meats suffer the most nutrient loss in induction cooking 2. Thiamine is the most susceptible to degradation and leaching from meat from thermal damage, according to a study led by S. Severi published in the 1997 “European Journal of Cancer Prevention."