Microwave Cooking Help To Retain Nutrients
December 22, 2007
Many people wonder whether microwave cooking destroy nutrients in foods. But experts disagree.
“Microwaves rather destroy bugs and retain more nutrients and vitamins,” said leading British nutritionist, Jane Clarkes.
Food absorbs energy from electromagnetic waves when they are microwaved. It destroys bugs and retains more nutrients and vitamins than boiling. She added, “It is a very safe way of cooking food as long as you follow the manufacturer’s instructions.”
It is essential to ensure frozen foods are properly thawed before cooking. It’s worth cutting up food up into similar sized pieces to enable them to cook more evenly, and making sure your stir foods at least once halfway through cooking. The more times you reheat something, the more of the heat-sensitive nutrients, especially vitamin C, you will lose. But reheating food quickly in a microwave retains more nutrients than keeping food hot in a warm oven for long periods.
Source: IANS
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