Does cooking food in a microwave oven rob it of its nutritional value?
Microwave-cooked food may actually retain vitamins and minerals better than stove-top-cooked food because the microwave zaps food quickly and without much water. The longer you cook food in liquid, the more nutrients may seep out, which is fine for soups and stews, but it’s a problem if you discard the liquid before eating. One study found that spinach retained all of its folate when cooked in a microwave, compared with 77 percent when cooked on a stove. Source: ConsumerReports.org Microwave Safety Web site: http://www.consumerreports.org/cro/appliances/kitchen-appliances/microwave-ovens/microwave-safety-9-06/overview/0609_microwave-safety_ov.htm Using a microwave oven to cook food, although sometimes considered an easy way out, has many benefits. The traditional method of covering with water and boiling vegetables leads to loss of vitamins and minerals due to leaching into the water. This is especially true for water-soluble vitamins such as vitamins C and thiamin. Microwaving with on
