Myth or fact? Microwaving zaps nutritients! ... This is misguided thinking! It’s the heat and the amount of time you’re cooking that affect nutrient losses, not the cooking method. The longer and hotter you cook a food, the more you’ll lose certain heat- and water-sensitive nutrients, especially vitamin C and thiamin [a B vitamin].Now, because microwave cooking often cooks foods more quickly, it can actually help to minimize nutrient losses. EatingWell
Posted on: Thu, 01 Aug 2013 02:26:26 +0000
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