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You are here: Home / Food / Do Microwaves Destroy the Vitamins and Nutrients In Food?

Do Microwaves Destroy the Vitamins and Nutrients In Food?

July 3, 2020 by Karen Hill

Microwaves change the molecular structure of foods. The process is called “cooking.”

All cooking methods cause chemical and molecular changes in our foods. A cooked egg certainly has a different chemical composition from a raw one.

No method of cooking will destroy minerals. But heat will destroy vitamin C, for example, no matter how the food is cooked.

Because microwave heating is uneven, parts of the food may be subjected to much higher temperatures than in other methods, so there is the possibility of some vitamin destruction.

But even if microwaves destroyed all of the vitamin X in your dish, there certainly wouldn’t be any nutritional harm in eating an occasional dish that doesn’t contain vitamin X. In a balanced diet, every dish doesn’t have to contain every vitamin and mineral.

Related Facts

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  • How Do Vitamins and Minerals Interact With Each Other and Must Some Vitamins Be Taken Separately?
  • How Dangerous Are Microwaves and Can Microwaves Kill You?
  • Why do Carnivorous Plants Eat Insects when they get their Food and Nutrients from the Soil like other Plants?
  • How Do Microwaves Make Heat and Cook Food?
  • How Do Microwaves Cook Food From the Inside Out?

Filed Under: Food

About Karen Hill

Karen Hill is a freelance writer, editor, and columnist. Born in New York, her work has appeared in the Examiner, Yahoo News, Buzzfeed, among others.

Previous Post: « Is It Dangerous To Heat Water In a Microwave Oven?
Next Post: Why Does Microwave Cooked Food Cool Off Faster Than Food Cooked In a Conventional Oven? »

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