My dietary staple is currently a soup made from meat, bone, and assorted vegetables pressure cooked for two hours at 15 psi (at the boiling point of about 250° F). I consume it in its entirety, including the bones which become soft and edible. Since this is my primary source of nutrients, I am concerned that the persistent use of pressure cooking may lead to imbalance.

I have found many studies that suggest that certain vitamins (such as vitamin C) are retained very well by pressure cooking, but all these studies use very short cooking times -- minutes, not hours.

I can easily estimate the nutrients going into the pressure cooker, but I'm having a hard time estimating the nutrients coming out. Does anyone have information of the effect of pressure cooking for long times (hours) on the nutrient content of food?

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    Welcome to HealthSE! Please feel invited to take the tour and to read the help documents. Nov 15 '17 at 16:59
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    I think this question would be more appropriate in the cooking exchange and would get better answers there.
    – Carey Gregory
    Nov 15 '17 at 18:00
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    The cooking exchange is "for professional and amateur cooks and chefs," while the health exchange is "for medical specialists, students, dietitians, and anyone with health-related questions." Why would a chef be more knowledgeable about micronutrient loss than a dietitian?
    – user144527
    Nov 15 '17 at 20:45
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    Because we don’t have dietitians on the site an we don’t deal with the chemical reactions fold undergoes while cooking. This is basically what @CareyGregory said. This Q would be on topic if you ask as what chemical X does to one‘s body.
    – Narusan
    Nov 15 '17 at 22:36
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    I'm voting to close this question as off-topic because this question is asking about the chemical decomposition and alteration of nutrients during a special cooking technique, which is not directly related to Health.SE and does not meat the scope.
    – Narusan
    Nov 15 '17 at 22:37

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