BBC Good Food Magazine
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.