Enligt Äta väl som konsulterade en livsmedelsforskare, ja, vissa värmekänsliga näringsämnen går vilse, men nej mer än andra former av matlagning:
Pressure cooking can reduce heat-sensitive nutrients (e.g., vitamin C, folate) and bioactive phytonutrients, such as betacarotene, glucosinolates (helpful compounds found in cruciferous vegetables) and omega-3 fatty acids, that are beneficial for human health. But so do other cooking methods—and generally to more or less the same extent.
men i andra fall, som i spannmål och baljväxter, är tryckkokningen till hjälp:
in the case of grains and legumes, although the vitamins and heat-sensitive vitamins and phytonutrients are vulnerable to deterioration, the net result of pressure-cooking is a positive nutritional gain—from the increased digestibility of the macronutrients (protein, fiber and starch) and the increased bioavailability of the essential minerals.