There have been many stories about microwave in the past and whether it's actually healthy to cook your food using a microwave oven. Or if it is generally healthy, does microwaving your food cause any significant nutrient loss?
The truth is that ANY kind of cooking results in at least some sort of loss of nutrients. Some ways of cookies gets rid of less nutrients than others though. And when it comes to microwaving your food, according to Scott A. Rankin, professor and chair of the Department of Food Science at the University of Wisconsin-Madison, it results only in a very minimal loss of nutrients. Well, assuming you don't keep microwaving your food over and over and over again.
So the more time you spend cooking your food, the more nutrient loss you will have. Also the amount of heat matters. Plus, another thing that matters is the amount of liquid you cook in, meaning to more water the more nutrients you will lose as they leach into the cooking liquid.
Based on what we've all heard before, it's sort of the opposite. Microwaving is not bad for nutrients and boiling loses more nutrients than microwaving. At least that's what comes as a surprise for me personally.
"The advantage of microwaving is that the come-up time is quick, and so it takes less time to reach a target temperature of food," said Rankin, adding that "In contrast, if you boil broccoli in a big pot of water for an hour, you will significantly deplete the nutrient profile."
The main thing to consider when cooking your food, independent of how you do it, is to pay attention to the cooking times - the shorter the cooking time the better. And use as little added liquid as possible.
The truth is that ANY kind of cooking results in at least some sort of loss of nutrients. Some ways of cookies gets rid of less nutrients than others though. And when it comes to microwaving your food, according to Scott A. Rankin, professor and chair of the Department of Food Science at the University of Wisconsin-Madison, it results only in a very minimal loss of nutrients. Well, assuming you don't keep microwaving your food over and over and over again.
So the more time you spend cooking your food, the more nutrient loss you will have. Also the amount of heat matters. Plus, another thing that matters is the amount of liquid you cook in, meaning to more water the more nutrients you will lose as they leach into the cooking liquid.
Based on what we've all heard before, it's sort of the opposite. Microwaving is not bad for nutrients and boiling loses more nutrients than microwaving. At least that's what comes as a surprise for me personally.
"The advantage of microwaving is that the come-up time is quick, and so it takes less time to reach a target temperature of food," said Rankin, adding that "In contrast, if you boil broccoli in a big pot of water for an hour, you will significantly deplete the nutrient profile."
The main thing to consider when cooking your food, independent of how you do it, is to pay attention to the cooking times - the shorter the cooking time the better. And use as little added liquid as possible.
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