Two Interesting Microwave Facts

Microwaves convert Vitamin B12 to an inactive form, which means about 30-40% of the Vitamin B12 in microwaved foods is not usable by mammals. On the other hand, spinach loses about 77% of its folate when cooked in a normal stove, but retains nearly all of it when cooked in a microwave. In the same way, steamed vegetables, as a rule, tend to retain more of their nutrients in a microwave than when cooked in a traditional oven.