What temperature can a pressure cooker reach, threatening water-soluble vitamins?
Answer
Around 250°F (or 121°C)
The interior environment of a functional pressure cooker achieves significantly higher temperatures than standard atmospheric boiling. While regular boiling occurs at 212°F (100°C) at sea level, the increased pressure inside the vessel elevates the boiling point, allowing temperatures to reach approximately 250°F (121°C). This elevated heat is a dual threat to delicate micronutrients; it directly causes the thermal destruction of heat-sensitive compounds like Vitamin C and various B vitamins, and when food is submerged, it accelerates the leaching of these same water-soluble compounds into the surrounding liquid.
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