Does microwaving reduce nutrients in food? : Ask Dr. Gourmet

All cooking processes will change micronutrients, whether the food is boiled, fried, broiled, or microwaved. The less you cook an item, the less nutrient loss there will be.

Microwaving food does result in nutrient loss and there are many studies about this (too many to cite). Most show that there is less loss of micro- and macronutrients than with other methods of cooking, however.

via Does microwaving reduce nutrients in food? : Ask Dr. Gourmet.

You may have heard, possibly from someone selling cookware, that nuking your food ruins it in some way.  Nope.  Microwaving is actually better at preserving nutrients.

On a related note, it’s not actually true that raw is better than cooked, either.  Many foods (like the broccoli in this example, or especially, beans) are mostly indigestible in their raw state and their nutrients are bioavailable only after they are cooked.

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