What are the pros and cons of cooking in a pressure cooker?

Pressure cooker cooking is conducive to the protection of vitamins. Studies have found that cooking grains and beans in a pressure cooker, although the temperature increases from 100 ℃ to 110 ℃, increasing the loss of high temperature, but the cooking time is shortened from 60 minutes to 30 minutes, which reduces the loss. Both offset, and does not increase the loss of B vitamins. Second, pressure cooker cooking helps protect antioxidant components. Pressure cooker cooking can avoid food exposure to too much oxygen, for the preservation of valuable antioxidant components of coarse grains, such as polyphenols is very favorable. Overseas studies have found that steaming can reduce the antioxidant capacity of beans, for example, green peas lose 44% of their oxygen radical absorption capacity (i.e., their ability to resist oxidation) after 90 minutes of cooking at room temperature. However, cooking beans in a pressure cooker reduces the loss of antioxidant properties for the same level of softness. For example, after 15 minutes of pressure-cooking green peas, the oxygen radical uptake capacity not only did not decrease, but increased, to 224% of its original capacity.