Is there scientific evidence to support the idea that vegetables cooked in a microwave retain their goodness?
This is an article from the NY Times. It says, ” a March 2007 study in The Journal of Food Science looked at the effects of boiling, steaming, microwaving and pressure cooking on the nutrients in broccoli. Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C.” http://www.nytimes.com/2008/05/20/health… If it retains 95 % of their vit C then it must retain a high percentage of the other vits, too.
