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Author Topic: Does microwave cooking destroy vitamins?  (Read 4746 times)


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Does microwave cooking destroy vitamins?
« on: 20/05/2010 22:30:02 »
Rayyan asked the Naked Scientists:

Does heating food, especially vegetables, in microwave ovens destroy food vitamins?



What do you think?
« Last Edit: 20/05/2010 22:30:02 by _system »


Offline Ophiolite

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Does microwave cooking destroy vitamins?
« Reply #1 on: 21/05/2010 01:11:52 »
Interesting question. Here is what one site said.

The microwave does work as advertised, by the way. It makes your food hot. But the mechanism by which heat is produced causes internal damage to the delicate molecular structures of vitamins and phytonutrients. Minerals are largely unaffected, however, so you'll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods, but the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed by microwave ovens.

On the other hand this site said almost the exact opposite.
Microwave ovens use less heat than most other cooking methods.  Therefore, heat-sensitive vitamins such as vitamin B and vitamin C are less susceptible to destruction in the microwave. In fact, a study at Cornell University found that spinach retained nearly all of its folate (a B vitamin) when cooked in the microwave, but lost 77% when cooked on the stove. 

Confused? So am I. :)

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Does microwave cooking destroy vitamins?
« Reply #1 on: 21/05/2010 01:11:52 »


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