Later On

A blog written for those whose interests more or less match mine.

Microwave ovens and nutrient value of foods

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I’ve always avoided use of a microwave oven—to no purpose, it seems:

The effect of microwaves on nutrient value of foods.

Cross GAFung DY.

Microwave cooking has gained considerable importance as an energy-saving, convenient, and time-saving cooking method. This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minerals, and vitamins. Most reports indicated that microwave cooking resulted in higher moisture losses compared with conventional methods. Overall, the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. There is no report on the effects of microwaves on carbohydrate fraction in foods. A large amount of data is available on the effects of microwaves on vitamins. It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.

PMID: 7047080 [PubMed – indexed for MEDLINE]

Written by Leisureguy

26 July 2012 at 3:16 pm

Posted in Daily life, Food, Technology

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