Microwaves are known to zap many things but they had to figure out if they zap nutrients. Researchers in China, studied the role of various cooking methods, including steam and microwaving, and examined the nutrients after cooking. They found that some nutrients are leached out but not as much as steaming. There have been other links to them losing protein and iron, but in no way “destroying” the bonds of those nutrients. In other words, you lose anything while cooking, but not enough to make it nutrition-less.
Key Takeaways:
- Microwaving is thought to “zap” nutrients but research shows it is no worse than other methods.
- There is a loss but mostly it seems to be water and other water soluble vitamins.
- Being conscious of your method is always best but knowing that microwaves will keep your food nutritious.
“Microwaving wasn’t the “best” method, but it wasn’t the worst. Steaming (cooking in a small amount of water) preserved the most nutrients in broccoli, while boiling in water and stir-frying caused the greatest nutrient losses.”
Read more: http://www.agweek.com/lifestyle/food/4375928-do-microwave-ovens-zap-nutrients-food
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