Does the A by AMC cooking methods really preserve vitamins?Updated 13 days ago

Absolutely! The A by AMC cooking method is designed to protect what matters most, flavor, nutrients, and health.

Thanks to minimal-water cooking and gentle heat control, valuable vitamins stay where they belong: in your food.

Water-soluble vitamins like vitamin C are especially sensitive to heat and water. In conventional cooking, they’re often lost through evaporation or drained away with cooking water. With A by AMC, vitamin C loss is two to three times lower! In some cases, even B vitamins (like folic acid) have been shown to increase during cooking with our method—especially in potatoes, fennel, and green beans. (Source: University of Vienna, 2009)

Fat-soluble vitamins like vitamin E and provitamin A also benefit. With no added water to flush them away, these nutrients are gently released from the cell structure and retained in your dish. For example:

• Provitamin A in potatoes increases by 48% with A by AMC, but decreases by 3% using conventional methods.

• Vitamin E content in some vegetables can more than double when cooked with A by AMC.
  (Source: University of Vienna, 2009)

With A by AMC, you’re not just cooking, you’re nourishing smarter.