Hey Microwaves are appliances that are widely used on a daily basis. Whether it's for heating up milk in the morning or for lunch, it's in almost every kitchen or office pantry. Have you ever thought about what happens to the nutrients in food when it is heated this way? EatingWell spoke with two dietitians to clarify the issue.
“Any cooking method that uses heat will cause some nutrients to be lost. This is how heat depletes some of the vitamins, minerals and proteins as well,” begins Chrissy Arsenault.
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However, among the many options for heating food, the microwave may be the one that helps retain more nutrients.
“The short cooking time and low temperatures used in the microwave can help retain water-soluble vitamins. Such as vitamin C and vitamin B, which can be lost in other ways, such as boiling or frying,” reveals Wan Na Chun.
“Microwaves tend to cook food quickly and at lower temperatures, which helps preserve nutrients compared to longer cooking times and higher temperatures,” he continues.
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