Is it safe to microwave food?
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.
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Food is most nutritious at the point of harvest. After that, fresh produce starts degrading.
Once picked, that fruit or veg is using its own nutrients to keep its cells alive. Vitamin C fou...
Refrigeration slows down the process of nutrition degradation. The nutritional loss varies from product to product.
Spinach loses 100% of its vitamin C content in seven days at room temperature and 75% if refrigerated. Carrots lose 27% of their vitamin C content when stored at room temperature for a week.
However, when vegetables are frozen, including spinach, they lose significantly less vitamin C, because freezing pauses the process of oxidization.
As soon as produce is harvested, it's a nutritional race against time.
Frozen produce has one problem: before it's frozen, it's blanched - heating food up for a few minutes at high temperatures to inactivate enzymes that degrade texture and color. Blanching also reduces nutrient content.
The Lockdown has forced us to keep our Supermarket trips to a minimum, and finally check what’s been lying in our fridge/pantry for months, or even years.
Most of the stuff we have would ex...