શું માઇક્રોવેવ મૂલ્યવાન પોષક તત્વોનો નાશ કરે છે?

The microwave is wrongly suspected of destroying nutrients. On the contrary, the practical helper can even prepare food more gently than is possible, for example, when cooking on the stove. Nevertheless, the myth that the microwave would destroy valuable nutrients such as B vitamins or vitamin C is widespread. However, this only happens when vegetables are exposed to excessive heat for too long.

The microwave scores particularly well with small portions, which can be heated up much more quickly than in a saucepan, where the heat only penetrates slowly from the outside to the inside. The vegetables are exposed to the heat on the stove for an unnecessarily long time, while the microwave achieves the same result faster and therefore more gently. The prerequisite is, of course, that the food is not heated or cooked in it for longer than necessary. Otherwise, in a microwave, you are actually destroying the heat-sensitive nutrients.

Another advantage compared to the saucepan: With the microwave, no cooking water is used, into which the vitamins are gradually transferred. The nutrients do not end up in the sink with the water but remain in the food. Because of the same principle, steam cooking is also considered healthy and gentle on nutrients. Only a small amount of water is used to heat the vegetables so that only a few nutrients are dissolved and transferred to the steam water.