When you boil your food, up to 50% of the minerals can be leached into the water.
Large amounts of vitamins and minerals are lost through oxidation when steam escapes from your pot.
Nearly all the nutritional value of your food is destroyed when you bake or fry at high temperatures.Fortunately, there is a way to preserve much of the colour, texture and wholesome goodness of our food – simply cook it the waterless way!

 

THE WATERLESS ADVANTAGE

  • The ease of cooking.
  • Shorter cooking times.
  • Increased flavour of the food.
  • Increased nutritional value of the food.
  • Vegetables retain their bright colours and a firm texture.
  • Lower amount of fat and cholesterol in meat dishes.
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