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Kill any microwave nutrients?
How microwaves affect produkty
Many people believe that microwaves kill us all the necessary nutrients and minerals contained in the food. But is it?
The answer is no. Moreover, microwave often keep food more nutrients in comparison with food prepared in the usual way.
Any cooking accompanied by the degradation of nutrients, which affects the amount of heat, the amount used in the preparation of water, processing time, and the number and properties of most of these nutrients (e.g., folic acid and vitamin B and C contained in vegetables - is the most heat-sensitive water-soluble substances).
Cooking in the microwave oven usually takes less time to heat exposure during cooking also less processing so far has minimal destructive effect on the products. Unless you are cooking something from foods rich in vitamin B12 - heat converts the vitamin into an inactive form. However, even this effect can be minimized by reducing the time to prepare. So you reduce the amount of water used in the process in which soluble valuable substances, and thus, reduce their loss.
The study says that "food prepared in the usual way and cooked in the microwave, is not very different in content of nutrients. And best of all eat vegetables, steamed ».
However, there are exceptions. In 2003, it was in during the experiment proved that the broccoli is cooked in the microwave, losing 74% of the phenolic compounds and at reflux broccoli - only 66%. And do not put in the microwave breast milk: this reduces the effectiveness of its anti-bacterial agents.
via factroom.ru
Many people believe that microwaves kill us all the necessary nutrients and minerals contained in the food. But is it?
The answer is no. Moreover, microwave often keep food more nutrients in comparison with food prepared in the usual way.
Any cooking accompanied by the degradation of nutrients, which affects the amount of heat, the amount used in the preparation of water, processing time, and the number and properties of most of these nutrients (e.g., folic acid and vitamin B and C contained in vegetables - is the most heat-sensitive water-soluble substances).
Cooking in the microwave oven usually takes less time to heat exposure during cooking also less processing so far has minimal destructive effect on the products. Unless you are cooking something from foods rich in vitamin B12 - heat converts the vitamin into an inactive form. However, even this effect can be minimized by reducing the time to prepare. So you reduce the amount of water used in the process in which soluble valuable substances, and thus, reduce their loss.
The study says that "food prepared in the usual way and cooked in the microwave, is not very different in content of nutrients. And best of all eat vegetables, steamed ».
However, there are exceptions. In 2003, it was in during the experiment proved that the broccoli is cooked in the microwave, losing 74% of the phenolic compounds and at reflux broccoli - only 66%. And do not put in the microwave breast milk: this reduces the effectiveness of its anti-bacterial agents.
via factroom.ru
