Microwave Oven Effects on Food Quality

Nutrient Retention

• Microwaving vegetables is generally better than stovetop cooking in water. Since the amount of water needed to successfully microwave vegetables is negligible and the cooking time is short, the nutrient loss is minimal. The vegetables retain higher levels of vitamin C, thiamin and minerals that are typically lost in the water of boiled vegetables.

Reheating Attributes

• Foods reheated in microwaves maintain more nutritional value than those held at warm temperatures for extended periods of time. This is an important factor in medical care facilities that strive to maintain the highest level of nourishment in the foods served to patients.

Other Quality Factors

• Meat cooked in microwave ovens contains higher quality protein than conventionally cooked meat due to the significantly reduced oxidation levels. Vitamins A and E are less depleted when foods are left unbrowned by microwave cooking.