2006-10-29 08:57:28 · 9 answers · asked by mrcarl92807 3 in Food & Drink ➔ Cooking & Recipes
I guess it would depend on what kind of food it is, and how hot and how long you cook/micro it....
2006-10-29 08:59:50 · answer #1 · answered by ßαßε 5 · 0⤊ 0⤋
Cooking
2006-10-29 08:58:59 · answer #2 · answered by "beyonce" 3 · 0⤊ 0⤋
Many vitamins (namely B vitamins and vitamin C) are water soluable. That means they leach into water, especially when heated, so cooking vegetables in water removes vitamins from the veges. That's why microwaving, or even steaming vegetables is superior to stove-top cooking for retaining the nutritional value. Incidentally, vitamin C is also air and light soluble which is why orange juice should be stored in an air-tight container that does not permit light to reach the juice. Vitamins A and D are not as susceptible to water as they are fat soluble.
2006-10-29 09:08:24 · answer #3 · answered by whiteparrot 5 · 1⤊ 0⤋
Vitamin disentegration is 100% dependent on cooking time. The slower something is cooked, the more vitamins are destroyed.
2006-10-29 09:05:39 · answer #4 · answered by Manny 6 · 0⤊ 0⤋
Well, I don't think that microwaving bothers formula, except for the the hotspots. Breastmilk on the otherhand, is full of living organisms. While I would think that microwaving would not completely ruin breastmilk, it could possibly destroy the antibodies we want for our babies. However, I think that microwaved breastmilk would still be better for baby than formula because it is digested so much easier in baby tummies.
2016-05-22 05:52:54 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Boiling.
2006-10-29 09:03:47 · answer #6 · answered by Smurfetta 7 · 0⤊ 0⤋
cooking
2006-10-29 08:59:23 · answer #7 · answered by Anonymous · 0⤊ 0⤋
boiling and not making a stock out of the pot liquor
2006-10-29 09:01:23 · answer #8 · answered by Anonymous · 0⤊ 0⤋
microwaves have raditation which kills like all so that is my guess
2006-10-29 08:59:39 · answer #9 · answered by J-Dub 2 · 1⤊ 2⤋