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Does microwaving destroy vitamins in food?
Asked by anonymous on May 15, 2008
in Nutrition
A lot of websites state that microwaves alter the structure of foodstuffs and destroy almost all vitamins in vegetables, etc. This had apparently been scientifically proven in studies. On the other hand, some say that microwaves are actually better because they reduce overall cooking time and also heat food to a lower temperature thereby retaining more vitamins.
Answer
Microwave cooking is one of the best ways to preserve nutrients because minimizes cooking time and temperature and requires very little water. Scientific studies support the value of microwave cooking with little or no added water. Several years ago, a study showed that microwaved broccoli lost almost all of its flavonoids, but that study has since been refuted because the microwaved broccoli was cooked in a large amount of water.
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