JAKARTA - The proliferation of food choices processed through the process of boiling and boiling is considered to have a good influence from the aspect of health. This trend shows a change in people's mindset that increasingly prioritizes the consumption of natural food as part of a healthy lifestyle.
Lecturer of the Food Quality Assurance Study Program of the Vocational School of IPB University, Ai Imas Faidoh Fatimah, STP, MP, MSc, MSc, conveyed that various food ingredients processed with the steaming technique generally have nutritional values that support body health.
"Starchy foods such as corn, bananas, sweet potatoes, cassava, and pumpkins are sources of complex carbohydrates, dietary fiber, and various vitamins that play a role in supporting the nutritional needs of the body," said Ai Imas, quoted from the IPB University website.
From the perspective of nutritional science, he assessed the trend of consuming meat as a good development because it is in line with the increasing awareness of the public about the importance of natural foods that are minimally processed.
According to him, cooking techniques by steaming or boiling are more recommended than frying.
"The recommendation is to minimize the use of oil so that food becomes lower in saturated fat and calories," he said.
In addition to reducing fat intake, this method also helps maintain the content of nutrients in food ingredients. "Cooked food does not come into direct contact with water, so the loss of vitamins and minerals is smaller," he explained.
Ai Imas also explained that a number of types of food materials obtain optimal benefits when processed by steaming. Tuber groups such as sweet potatoes, cassava, taro, and potatoes serve as carbohydrate providers.
On the other hand, green and bright vegetables such as broccoli, carrots, and yellow squash are known to be rich in vitamins and antioxidants.
Meanwhile, the group of legumes, including peanuts and edamame, serve as a source of vegetable protein and minerals. Sweet corn contains carbohydrates as well as various vitamins and minerals, while eggs are also suitable for processing with the steaming method as a source of animal protein.
The majority of these food items are the result of local Indonesian agriculture. In addition to contributing to meeting nutritional needs, their processing and consumption also encourage the utilization of domestic food resources.
Regarding the intensity of consumption, Ai Imas said that kukusan food was safe and even recommended to be consumed every day as part of the daily menu. However, he reminded the importance of maintaining diversity and balance of nutrients.
"Meat-based foods should be combined with animal protein sources so that they not only provide a sense of fullness and follow trends, but also support optimal maintenance of body health." he said.
The English, Chinese, Japanese, Arabic, and French versions are automatically generated by the AI. So there may still be inaccuracies in translating, please always see Indonesian as our main language. (system supported by DigitalSiber.id)
