When you microwave your food, the microwaves themselves don't actually destroy the nutrients. Instead, it's the heat generated by the microwaves that can cause nutrient loss. Think of it like a game of thermal tag - the heat is "it," and the nutrients are trying to avoid getting caught.
The amount of nutrient loss really depends on the type of food, the cooking time, and the power level of your microwave. It's like a recipe for nutrient retention - you need to find the perfect balance of ingredients and cooking methods. So, is microwaving really the culprit behind nutrient loss, or is it just a scapegoat?
Let's consider water-soluble vitamins like vitamin C and B vitamins, which are super -sensitive to heat and water. When you microwave food with high water content, these vitamins can leach out into the cooking water. But, if you're cooking food with low water content, like veggies, the nutrient loss is minimal - it's like a nutrient oasis in the desert of cooking methods.
Does Microwaving Destroy Nutrients In Food at Susan Villanueva blog
