Microwave cooking does not uniquely destroy nutrients in food, according to new findings. Most nutrient loss is driven by heat, water, and cooking time rather than the cooking method itself. In fact, microwaving often preserves vitamins better than boiling, challenging a common perception that the method is less healthy.
Microwave cooking does not uniquely destroy nutrients; most nutrient loss is driven by heat, water, and cooking time rather than the method itself. It often preserves vitamins better than boiling, ...
