Not true, at least, that is what current evidence shows. If properly used, cooking using microwave ovens do not affect the nutritional content of food more than conventional heating on the stove.
Rather, as the microwaves affect mainly water molecules, they “steam” food from inside out, and this helps to retain most nutrients, according to an article in Harvard Health Publications by Harvard Medical School in the United States.
It is important to note that all types of cooking tend to cause a loss of nutrients, according to dietitians and food scientists. The key to minimising it is to keep the cooking time short with the least possible amount of liquid – something that microwave ovens fare well at.
Try not to cook vegetables in water using the microwave, unless you intend to consume the water as well. This is because nutrients may leach out into the water, according to Harvard Health Publications.
You can try steaming greens in the microwave instead, by placing a container of water inside the oven.
Text by Mind & Body, Straits Times. Image: IStockPhoto