Reaping Nutrients When Microwaving: A Guide

[StacieB]

What do you say to someone who asks about the nutrients lost when cooking something in the microwave? Thanks for all answers in advance!!

 

[raebates]

From what I understand, there are no more nutrients lost through microwave cooking than through other cooking methods. As a matter of fact, since you can cook frozen vegetables in our micro-cookers without additional water, you probably lose fewer nutrients.BTW, for some people it won't matter what you answer. They have their minds made up and no amount of logic will change their position. That's what "bless and release" is for.

 

[chefann]

There are actually fewer nutrients lost when cooking in the microwave than some other methods.Microwave cooking is closest to boiling/poaching because the microwaves agitate the molecules in the food, causing friction, which creates heat. The molecules that react the most to microwaves are water molecules - which is why moist food cooks best in the microwave. But because microwave cooking is typically done without additional water (or very little), you're not pouring off the nutrients when you drain it.For example: When you cook broccoli on the stove top, typically you put broccoli in a pot, cover it with water, and turn it on to boil. When it's done, you drain it and the water is green. That's color from the broccoli, and it contains some of the nutrients, too. When you cook broccoli in the microwave, you put it in a bowl (or the Micro Cooker), add very little water, and turn it on. There's much less water to drain, so the nutrients have a great chance of staying in the broccoli.

 

[lockhartkitchen]

Actually, when vegetables are above 170 degrees, you have lost the nutrient value of them. Whether cooking on the stovetop or microwave, you lose nutrients. To keep the nutrient value, you want your vegetables to heat up on a low heat.

 

[Staci]

Hi there! That's a great question. While some nutrients can be lost during the cooking process, using a microwave actually helps to retain more nutrients compared to other cooking methods. This is because microwaves cook food quickly and at a lower temperature, which helps to preserve the natural nutrients in the food. Plus, using a microwave also means less added fats and oils, which can contribute to a healthier dish overall. I hope this helps! Let me know if you have any other questions. Happy cooking!