True or False: Mi­crowav­ing zaps nu­tri­ents from food

Oxygen - - Fuel -

Some­times. The en­ergy wave­lengths that mi­crowaves use to cook food are re­mark­ably se­lec­tive at tar­get­ing wa­ter and other mol­e­cules, caus­ing them to vi­brate and build up ther­mal en­ergy. Some nu­tri­ents, such as vi­ta­min C, break down when ex­posed to heat. How­ever, be­cause mi­crowaves cook food faster than meth­ods such as boil­ing, they ac­tu­ally do a bet­ter job of pre­serv­ing vi­ta­min C and other wa­ter­sol­u­ble nu­tri­ents.

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