Does microwave food heat change the nutritional value of food?

One of the most beloved appliances of all is, of course, the microwave that, with just one click and usually in a short time, can reheat refrigerated food and saves us the trouble of making fresh food with every meal.

The problem is that many people believe the story that reheating food in the microwave causes them to lose their nutritional properties. But is this story true and does it make any sense? Fortunately no.

The truth is that the way the microwave heats food can ultimately preserve nutrients more than other cooking methods, you know?

To better understand how this process happens, we need to pay attention to how this appliance works. Basically, it heats the food through energy waves - which are not radioactive, to be clear.

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These waves end up going mainly to water and other food molecules, and thermal energy quickly builds up, accelerating food warming. This process avoids two factors that generally cause the nutritional value to decrease: cooking duration and high temperatures. This basically means that the longer a food takes longer to cook and the higher the cooking temperature, the more it can lose its nutritional values.

To improve, there is no need to add water to heat things in the microwave, which is another advantage. When you boil vegetables such as carrots, for example, hot water ends up stealing nutrients that are thrown away.

None of this means that you should put the stove aside and only use the microwave, of course. The stove is an indispensable item for those who cook, and we know that very well. The point here is that when someone says reheating or even preparing food in the microwave is bad, you already know that this is a myth, like so many we have out there that can always be clarified.


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