BBC Good Food Magazine

Microwaves

TRUE OR FALSE? IN A MICROWAVE COOKING FOOD ITS NUTRIENTS WILL DEPLETE

-

HEALTH EDITOR TRACEY RAYE

SAYS: All cooking methods reduce the nutrient levels of food due to a variety of factors, such as cooking time, method and temperatur­e. Studies suggest that microwaves actually tend to preserve nutrients comparativ­ely better than boiling or frying. Some quick-cook veg, such as baby carrots, broccoli and green beans, respond well to ‘steaming’ in the microwave. Try our recipe at bbcgoodfoo­d.com/microwaveh­oney-fennel-glazed-carrots.

Newspapers in English

Newspapers from Australia