When used correctly, there’s nothing to worry about in terms of a microwave’s radiation, according to the World Health Organization.
But other concerns are less clear: for example, whether microwaving food causes nutrient loss, or whether heating food in plastic can trigger hormone disruption.
There’s no simple answer as to whether microwaving vegetables will retain more nutrients that any other method, because each food is different in terms of the texture and nutrients they contain.
Studies show that shorter cooking times tend to not compromise nutritional content. Steaming and microwaving could even increase content of most flavonoids, which are compounds linked to reduced risk of heart disease.
Microwaves use low frequency electromagnetic radiation (same as in lightbulbs and radios).
When you put food inside a microwave, it absorbs these microwaves, which makes water molecules in the food vibrate, causing friction that heats up the food. Humans absorb electromagnetic waves, too. But microwave ovens produce relatively low frequency waves and they are contained inside the microwave.