"All cooking methods, whether baking, boiling, frying, or microwaving, result in some nutrient loss, particularly when temperatures exceed 140°F... the degree of nutrient loss varies based on several factors..."
"Compared to other cooking methods, microwaving often does a better job of retaining essential vitamins and minerals. With microwaving, food cooks quickly, and it often uses little to no water, meaning that nutrients often stay in the food."
"When the microwave oven is running, it sends waves that switch direction millions of times per second. In response, the water molecules try to align with the changing waves but end up spinning and colliding with each other at incredibly high speeds."
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