Microwave cooking has long carried a reputation for destroying nutrients, but new research suggests the method is not uniquely harmful in that regard. 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 assumption about the technology.
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, ...
