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Microwave-nutrients-food, continued. but in most cases, using your microwave to cook food, if it’s covered tightly in a microwave-safe container with a minimal amount of liquid, is a nutritional win.. Are microwaves bad for your health? almost every american home has a microwave oven. the convenience they offer is undeniable. but despite the widespread use of microwave ovens and their excellent safety record, some people have lingering doubts that cooking food with microwaves somehow makes food less healthy by zapping the nutrients out of food. . does cooking with microwaves do t, no. microwave ovens generally do not destroy nutrients in food. for example, cooking vegetables in water increases the loss of water-soluble vitamins, and because microwave ovens can cook foods with little or no water, more nutrients are retained..

Shelter program allows volunteers to temporarily foster dogsthere are currently over 80 dogs at the friends of detroit animal care and control center, hoping to be adopted.in an effort to give the ..., microwave ovens provide an easy way to quickly heat food when hunger strikes. but does the convenience of microwave cooking come at a cost by zapping nutrients out of foods? the answer may ....

An extensive study of various cooking methodson the antioxidant nutrient content of 20 vegetables found: according to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position., there's no denying the convenience of a microwave oven. how else can you take leftovers from frigid to sizzling in less than a minute? but what's the price for that convenience? microwaves have been accused of causing cancer and killing nutrients in food.. As far as accidental inventions go, the microwave is a pretty good one. legend has it that percy spencer, an engineer with defence contractor company raytheon, was testing radar magnetrons (a kind ..., microwaving is also a winner – when in doubt, microwave. that's because microwaving uses little to no water, and can heat the vegetable quickly, thus preserving nutrients such as vitamin c that ....

Every form of cooking reduces the nutrient value of food. the main contributing factors are temperature, cooking time, and method. during boiling, water-soluble nutrients may leak out of the food.


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