Our aim is to make food a non-issue to every human in this world. Nutrition retention being our prime concern, we decided to get PressureBaked food (vegetables) tested in food laboratories against stir fried vegetables and below are the results:

• Physical appearance: PressureBaked vegetables have better color and texture
• Moisture content – no appreciable difference
• Total Ash (Various Mineral content incl Sodium, Potassium etc…) is more in PressureBaked vegetables than Stir fried vegetables
• Fat Retention: PressureBaked Vegetables retain more original fat than stir fried vegetables (Note: No additional fat added while testing)
• More protein retention