There ’s a popular construct that microwave oven vaporize all the good hooey in our foods , like essential vitamin and mineral . But is it true ?
The result is no . And in fact , microwave oven often keep more nutrient in our food than conventional cooking .
All cooking degrades the amount of food in our food , but there are several factors to consider , include the amount of heat being enforce , the amount of weewee used , cooking time , and the nutrients involve ( for instance folic acid and vitamins B and C , which are found in vegetables , are the most heat - sensible water soluble vitamins ) .
microwave oven , because they tend to take shorter cooking times and less passion , tend to exercise less destructive effects . Unless you zap the absolute hell out of your foods , particularly those rich in vitamin B12 . high temperature forces this vitamin to convert into an inactive frame . So if you micro-cook your foods above the boiling point , you’re facilitating the unconscious process beyond conventional cooking . But this effect tends to get offset by myopic cooking fourth dimension . And because less water tends to be used when microwaving veggie , nutrients do n’t leach out as much .
Ultimately , asthis studysuggests , “ there are only slight difference between microwave and ceremonious preparation on vitamin retention in foods . ” Your good wager , however , is to steam your vegetables .
Now , there are a yoke of caveats here . A 2003 work showed that nuke broccoli stimulate it to mislay 74 % or more of its phenolic compounds , while stewing have it to lose 66 % . And do n’t zap human Milk River ; itdecreases the potency of anti - infective agents .
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