Thanks for actually clicking on this thread. A title like “Steaming vegetables” sounds about as exciting as “boiling rice” or “reading Jane Eyre”.
I steam pretty much every vegetable I eat. Not for the sake of taste, mind you. Ever eat a steamed eggplant? It has about as much taste as a soggy communion cracker at church. No, I do it because I want to preserve the nutritional value.
My question, though…is it possible to “oversteam” something? I know the cellulose breaks down after awhile as it gets soft, but would most micronutrients be preserved regardless, seeing as how steam never really gets above a certain temperature?
Also, a very small point that I’m more curious about than concerned with…say you’re steaming something like pumpkin, squash, etc. Starchy vegetables.
Since Glycemic Index is a measure of how quickly blood glucose is increased after ingestion of a food, would it stand to reason that heavily steaming something like pumpkin would increase the GI, seeing as that the steaming process has made it easier to digest? Again, I’m not at all worried about such a small point, just curious.