Another Reason Why The Microwave Is Magic

Microwaving is the quickest and easiest way to reheat food, and it may now be one of the best.

Any method of cooking or heating food can result in degradation of some nutrients, but while some are affected, other nutrients may actually benefit from the rise in temperature.

Guy Crosby, professor at the Harvard T.H. Chan School of Public Health and science editor for America’s Test Kitchen, says carotenoids, the antioxidants found in colourful vegetables such as carrots and capsicum, actually increase when the proteins that bind them together break down when heated.

The Harvard Health Letter recently concluded, “The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible.”

However, Ashim Datta, a professor of food engineering at Cornwell Univeristy, warns that due to a microwave’s tendency to heat food unevenly, nutrients are highly likely to get broken down in areas of the food that get extremely hot.

Some tips for perfecting your microwave use include putting a lid on your food to retain moisture and keeping the power relatively low to ensure a quick but even cook.

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