Microwave vs. Conventional Cooking

Many are under the false claim that microwaving foods robs them of their nutrients. This is false. Microwave ovens cook food using energy waves. The waves cause molecules in food to vibrate quickly, building up their energy as heat.

It is true that some nutrients begin to disintegrate when heated, whether from a microwave, a stove. However, since microwave-cooking times are typically much shorter than oven-cooking times, microwaving often keeps vitamins more intact than other cooking methods.