Microwaved food retains vitamins

Microwave cooking retains micronutrients including vitamin C which is an anti oxidant. All the B vitamins and Vitamin C are water soluble. This means that if you put foods containing these micronutrients in water for long enough the vitamins will leach out into the water. Heat also destroys these vitamins. This means the micronutrient content of boiled veg would be inferior to that of microwaved veg which is cooked for a shorter period of time and in just a few tablespoons of water.

The Kitchen Team

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