Microwave cooking does not uniquely destroy nutrients, according to new findings that challenge a common perception about the method. Research indicates that heat, water, and cooking time are the primary drivers of nutrient loss rather than the cooking method itself. In many cases, microwaving actually preserves vitamins better than boiling, suggesting the appliance may be a more nutrient-friendly option than its reputation implies.
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, ...
