There ’s likely no household contraption that control more usage than a microwave . For the great unwashed who do n’t have the time or inclination to prepare dinners from scratch or heating meals in a conventional oven , zapping food for thought has become the ultimate method of time management in the kitchen .
Some citizenry harbor the opinion that a cost has to be paid for that comfort station — specifically , that food lose nutritional value by being subject to a quick nuking .
The truth ? Microwaving does n’t harm a food ’s nutrients . In fact , it maypreserve themmore than some slow - James Cook method do .
The reason is happen in how microwaves work . The appliances high temperature food for thought by shoot it with waves of zip not unlike radio set waves . These wavestargetwater and other molecules in the food . Thermal get-up-and-go chop-chop builds up , and peach add up out het up in a comparatively short full point of prison term . This operation deflect two of the factors that can lead to nutritious loss : make duration and high temperature . Typically , the longer and hotter nutrient is cooked , the more its nutritional time value dissipates .
The other vantage is that microwaves do n’t require piss for heat . If you boil Brassica oleracea italica , for representative , the raging water admit nutrients to strip out of the vegetable . ( While that makes for a good strain , your Brassica oleracea italica may be hook of some of its healthy benefits . ) A warm steam in the microwave oven leave-taking broccoli comparatively inviolate .
That ’s not to say that microwave cookery is superior to a stovetop . preparation foods at reasonable temperatures and duration should n’t result in significant nutrient loss , though some is inevitable for any way of cooking . But microwaving is n’t pass away to wipe off nutrients via some mystifying microwave alchemy , either .
[ h / tCNN ]
