Microwave, for many, is almost indispensable household items. Its convenience and functionality do not require evidence. But for them the loss of food nutritional value?
Any culinary treatment is accompanied by some loss of nutrients (however, other nutrients can become more available), so it is important to choose a method of cooking or warming food that retains nutritional value of the products.
About what happens to food under the effect of microwaves, in recent comments to CNN said Professor Scott A. Rankin (Scott A. Rankin), Professor, head of Department of food Sciences of the University of Wisconsin (University of Wisconsin). In General terms, the specialist argues that waves microwave ovens are usually minimally affect the nutrient content.
He noted that factors that reduce the amount of nutrients are:
- time (the longer the cooking, the greater the loss);
- temperature (more heat more nutrients being destroyed);
- the amount of liquid (for example, the more water during cooking, the greater the likelihood that the nutrients go into the liquid).
Cooking in a microwave oven based on the response of water molecules in the food, microwave radiation, however, it requires no addition of water. So, when cooking, for example, broccoli, water is colored in green that says that the water was in many nutrients, including water-soluble vitamins.
Another advantage of microwave is that it allows to more evenly heat food. In conventional ovens the heat in the products supplied from the outside, which leads to overheat the outer layers, which can cause the collapse of the nutrients.
Microwave oven heats or cooks food in just a few minutes, which significantly contributes to the survival of nutrients. Speed refers to the advantages of cooking in the microwave, says Rankin.
Steaming in the microwave is better than dip food directly into the water.
You can use the special tray for steaming or just add a little water in a microwave bowl, cover with plastic, leaving one corner open for air to escape, says dietitian Whitney Linsenmeyer (Whitney Linsenmeyer), speaker of the Academy of nutrition and dietetics (Academy of Nutrition and Dietetics).
Studies have shown that cooking and warming up in a microwave oven leads to a greater dehydration of the food than other methods, but it does not have a significant effect on the nutritional value of products, added Rankin.
Ukrainian Andrei