#1 What nutritional changes, if any, happen to food when it’s microwaved?
NO: When heated, some nutrients in food will break down,
regardless of whether it is cooked in a microwave, on a stove, or in
an oven. That said, Harvard Health stated food that is cooked for
the shortest period of time, and uses as little liquid as possible, will
best retain nutrients. A microwave can accomplish this, as it is a
faster method of cooking.
One 2009 study that compared the nutrient losses from various
cooking methods found that griddling, microwave cooking, and
baking [are the methods that] produce the lowest losses of
nutrients and antioxidants.
