does reheating food in the microwave destroy nutrients

Another effect of microwaving on food is that it slightly reduces the vitamin content. According to a recent ‘Ask Umbra’ column on Grist, there are three factors affecting nutrient loss when you cook vegetables: temperature, time, and water. During boiling, water-soluble nutrients may leak out of the food. Siddharta A, Pfaender S, Malassa A, et al. Sci Rep. 2016;6:36619. … Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods… Microwaves are now commonplace in American homes, prized for their convenience. Microwave ovens generally do not destroy nutrients in food. 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 … Inactivation of HCV and HIV by microwave: a novel approach for prevention of virus transmission among people who inject drugs. For example, cooking vegetables in water increases the loss of water-soluble vitamins, and because microwave ovens can cook foods with little or no water, more nutrients are retained. Reheating food in a microwave usually doesn’t cause temperatures to reach this … The main contributing factors are temperature, cooking time, and method. Every form of cooking reduces the nutrient value of food. No. Vitamin C is perhaps the clearest example. ———— References: 1. But not nearly as many as people think. The rise of widespread nutritional deficiencies in the western world correlates almost perfectly with the introduction of the microwave oven. Dr. D. Zhang and colleagues note that any cooking method decreases vitamin content, with more destruction occurring the longer food is … When you reheat food on a hob, the surfaces are cooked at temperatures above boiling which can destroy nutrients. (Ovens and toasters may zap a greater percentage of nutrients than a microwave … “Nutrients tend to be both heat-intolerant and water-soluble,” the article says, which means that any method that requires a) cooking at a high temperature … Cooking, in general, destroys some vitamins. This is no coincidence. Using electromagnetic energy, microwaves heat or cook foods ranging from vegetables to canned soups to meat. For me it worked great, efficiently and with lot less hassle. Some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven. Furthermore, does reheating food destroy nutrients? The primary factors in retaining nutrients when using a microwave are short cooking times and little added water. Cooking in general does reduce the nutritional value of food, but by how much and is your microwave that much worse? While cooking in a microwave may destroy more nutrients, especially if overcooked, it’s usually gentler than other methods. And yes, microwaving your food until boiling (about 2 minutes) does kill the C oronavirus. 15 Years ago, I bought my first microwave and I was told never to cook/heat food in it by all my friends and family members…!!! The Verdict: When reheating leftovers, microwaving is best While the mineral content of food isn't affected by microwaving, the vitamin content does take a bit of a hit when food is reheated. For microwave reheating of foods, nutrients like thiamin, riboflavin pyridoxine, folacin and ascorbic acid are retained,” Bernstein says. Again, however, this is an effect of heat, and is true in the case of conventional cooking as well. 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