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Vitamin C, thiamine (B1), pantothenic acid (B5) and folate (B9) will all be denatured to varying degrees, but folate requires temperatures well beyond 100°C to destroy it, and pantothenic acid deficiency is virtually unheard of.
17 Αυγ 2021 · Vitamin C is perhaps the clearest example. But because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated.
4 Μαΐ 2024 · Data has shown that thanks to water avoidance and short cooking time requirements, microwaving can prevent the loss of vitamins A and C. Microwaving also results in less breakdown of certain forms of vitamin E.
29 Οκτ 2020 · Accordingly, studies have registered minimal loss of phenolics or vitamin C in vegetables during microwave cooking (Tian et al., Citation 2016; Xu et al., Citation 2014), this has largely been attributed to the retention of the bioactive components of the vegetables microwaved compared to those stir-fried or even boiled due to the shorter ...
This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minerals, and vitamins.
20 Μαΐ 2022 · Microwave cooking is preferable to boiling to minimise the leaching of vitamins into the cooking water; in this regard it is similar to steaming. For the same reasons given for vitamin C, microwave cooking enhances mineral retention in vegetables.
26 Σεπ 2018 · When in doubt, microwave. That's because microwaving uses little to no water, and can heat the vegetable quickly, thus preserving nutrients such as vitamin C that break down when heated.
