Dietician Duane Mellor, a qualified nutritionist from Aston University in Birmingham, has debunked the myth that using a microwave oven destroys nutrients in food. In this respect reports Daily mail.
The doctor explained that all cooking methods (baking, steaming) somehow lead to the destruction of some nutrients, because heating can change their chemical structure. If food is cooked for too long or at too high temperatures, vitamins and minerals are less preserved.
Heating food in the microwave for a few minutes helps preserve fibre, vitamin C, potassium and magnesium, which are vital for heart, kidney, bone, muscle and digestive health.
Freezing also cannot destroy vitamins, minerals and nutrients in foods. London-based nutritionist Kim Pearson said frozen fruits and vegetables may contain more nutrients than fresh ones. The fact is that products are often frozen at the peak of quality and undergo minimal processing. In contrast, fresh vegetables and fruits can remain on store shelves for days or weeks after being picked.
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