Yes, it does indeed heat our food
up quickly and has become one of America’s favorite kitchen appliance- But are
we losing nutrients from food when heating in a microwave?
Research shows that cooking and
heating food by any method can result in some degradation of nutrients. For
instance, Vitamins C and B12 degrade quickly when a food is heated.
It has been shown though, other nutrients may actually benefit from the rise in
temperature. For example, carotenoids (the antioxidants found in our colorful
veggies, such as carrots and tomatoes) increase when the proteins that bind
them break down during heating. The article suggests microwaving may be
preferable to other methods for heating food, because microwave cooking times
are shorter and it does a better job preserving nutrients that break down when
being heated, such as Vitamin C.
It is suggested, “The cooking
method that best retains nutrients is one that cooks quickly, heats food for
the shortest amount of time, and uses as little liquid as possible.”
Microwaving is said to meet this criteria. Using a microwave with a small
amount of water essentially steams food from the inside out, keeping more
vitamins and minerals in than almost any other cooking method.
However, a professor of food
engineering at Cornell University, protested that because microwaves heat food
unevenly, nutrients are more likely to be broken down in spots that get
extremely hot. In some cases, microwaving could lead to more degradation than
all other warming methods, if not handled correctly. To avoid this type of
problem, put a lid on food in the microwave and keep the power relatively low,
to ensure the food is being cooked rapidly, but not overheated.
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