Nutrient Loss
Some nutrients are broken down when being introduced to heat regardless of the cooking method. According to two review studies, microwaves do not reduce foods' nutritional values more than any other cooking method (1, 2). According to Harvard Medical School (3), the best way to preserve vitamins and minerals in foods is to 1) heat them for the shortest amount of time possible 2) introduce as little liquid as possible. Microwaves meet both standards by cooking quickly.
You could also steam your vegetables in microwaves by partially covering the utensil with a microwave-safe lid. Steaming preserve nutrients with cancer-fighting properties, which are rather left out in the water when boiling.
- pubmed.ncbi.nlm.nih.gov/3894486/
- pubmed.ncbi.nlm.nih.gov/7047080/
- www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
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