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Microwave-oven-effect-on-food-and-nutrients, some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven. vitamin c is perhaps the clearest example. but because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin c and other nutrients that break down when heated.. 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., microwaves are now commonplace in american homes, prized for their convenience. using electromagnetic energy, microwaves heat or cook foods ranging from vegetables to canned soups to meat. the primary factors in retaining nutrients when using a microwave are short cooking times and little added water..

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., another effect of microwaving on food is that it slightly reduces the vitamin content. again, however, this is an effect of heat, and is true in the case of conventional cooking as well. dr. d. zhang and colleagues note that any cooking method decreases vitamin content, with more destruction occurring the longer food is cooked..

Cooking in general does reduce the nutritional value of food, but by how much and is your microwave that much worse? cooking, in general, destroys some vitamins. but not nearly as many as people think. vitamin c, thiamine (b1), pantothenic acid (b5) and folate (b9) will all be denatured to varying ..., microwaves are not safe devices to use. using a microwave to heat up food results in the loss of nutrients and the creation of cancer-causing nutrients..

“some plastic isn’t designed for microwaves because it has polymers inside to make it soft and flexible, which melt at a lower temperature and may leach out during the microwave process if it ..., a microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. this induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating.microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the ....

Science-based medicine is a concept that is larger than the analysis of any specific topic. it is, essentially, an approach to answering health and medical questions, one that involves careful and thorough analysis of scientific evidence within a framework of understanding of critical thinking, mechanisms of self-deception, and the process of science itself.


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