Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

Microwave cooking destroys nutrients more than other cooking methods

4 Comments Posted by kitchenmyths on April 1, 2011

It’s true that cooking reduces the level of some nutrients, but this is true of all cooking methods. It’s the heat that does it, and with boiling or poaching there’s also the fact that some nutrients are leached out into the water. Microwaves pose no special risk to nutrients and in fact may preserve more of them because cooking times and temperatures may be lower than with conventional cooking methods. Yes, I know that there are many web sites claiming that microwaves destroy nutrients, but they are wrong. Ask these people about their scientific background, may I suggest.

Techniques

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4 responses to “Microwave cooking destroys nutrients more than other cooking methods”

Fanboi May 25, 2011 at 12:42 pm
Where’s the authoritative conclusion that microwave cooking is harmless?

Reply
- kitchenmyths May 25, 2011 at 4:39 pm
  There’s no one central source of information. Here’s one site from the USDA:
  
  http://www.fsis.usda.gov/factsheets/microwave_ovens_and_food_safety/index.asp
  
  Here’s some more info:
  
  http://www.thedailygreen.com/environmental-news/latest/microwave-radiation-ovens-460709
  
  Here’s something from Harvard about MW cooking and nutrients:
  
  http://www.health.harvard.edu/fhg/updates/Microwave-cooking-and-nutrition.shtml
  
  Reply
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Eep² January 17, 2013 at 1:13 pm
Microwaving on high DOES destory SOME nutrients (phytochemicals) but not others. If using the microwave, microwave on half-power; it will take longer but the phytochemicals won’t be destroyed. Besides the fact that microwaving plastics causes toxic chemicals to be released, cooking on a stovetop, regular oven, or toaster oven, is safer overall. (Of course plastics should never be used to cook anything in over any heat source.)

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