
08/14/2025
It's a common misconception that microwaving food zaps away its nutrients. The truth is, the primary factors that cause nutrient loss during cooking are heat and water. Because microwaves use less heat and cook food in a shorter amount of time than many other methods, they can be just as effective and sometimes even better at preserving the vitamins and minerals in your food.
In fact, some studies show that microwaving vegetables, for example, can retain more water-soluble vitamins like vitamin C than boiling them. This is because boiling exposes the food to a large volume of water for a longer period, which can leach out nutrients.
So, the next time you're in a hurry, you can confidently use the microwave knowing you're not sacrificing the nutritional value of your meal. It's a quick and efficient way to prepare healthy food.