Tuesday, October 17, 2006

Do Microwaved Foods Have Less Vitamins?

The answer is yes and no. According to a short column at the NY Times, all cooking methods vaporize some of the vitamins in food. What matters is how long you cook the food, how hot and how much water is used. The more water, the higher the heat and the longer you cook, the more vitamins you lose.

"Microwave ovens often use less heat than conventional methods and involve shorter cooking times," reports the Times. Thus, microwaves, "generally do not destroy nutrients in food," concluded the piece.

Other interesting points from the piece:
  • The most heat-sensitive nutrients are folic acid, vitamin B and C.
  • Spinach cooked over a stove loses 77 percent of its folate, but none when it's microwaved.
  • Bacon cooked in a microwave has lower levels of "nitrosamines," which cause cancer.
  • No comments:

    Pound360 Archive

    About Me

    My photo
    I started pound360 to channel my obsession with vitamins, running and the five senses. Eventually, I got bored focusing on all that stuff, so I came back from a one month hiatus in May of 2007 (one year after launching Pound360) and broadened my mumblings here to include all science.