Are the vitamins in foods really destroyed by microwaving?

Question

If vitamins in foods are destroyed and/or rendered ineffective, then anyone using microwaves routinely to heat or cook foods should be malnourished.

Answer 1

i dont think its necessarily the microwave but just the fact that your cooking them. veggies are best for you when you eat them raw. boiling baking frying just gets rid of some not all. alot of vitamins are also in the skins, which a lot of people peel off too.

Answer 2

Some vitamins are heat labile, which means destroyed by heat. This would refer to long cooking like involved in canning or boiling. Since microwaving is a shorter process they are not as affected.The definition of temperature is how fast the molecules are vibrating(paraphased for middle school). In a micowave the microwaves(which are small radio waves about 4 inches long) strike the molecules in the food and cause them to vibrate faster. This means the temperature goes up. The only problem with microwaves and temperature is when you want the food held at the temp for a long time such as in pasteurization, killing germs.( not a problem in homes)

Answer 3

All heating (microwaving, stove cooking, oven cooking, grilling) destroys some of the vitamins in all foods. Boiling food in water also leaches out a lot of the water soluble vitamins (Bs and C mostly). Microwaving in general does not destroy any more vitamins than other types of cooking, although some vitamins could be more affected and some less.

Answer 4

seriously,
after being force grown, in depleted soils, hybridised, picked green and cold stored,transported miles and sat on the supermarket shelves, theres less nutrition in anything we eat anyway!
all a microwave does is make the molecules vibrate and generate heat. not very evenly either so some bits are always overdone/some under. it uses radio waves (same as the radio but a different frequency.)
the danger warnings are not radioactive as for atomics!
the surgeon general in usa has announced everyone should take a multivitamin, daily. sad sad state of affairs!
if you can grow anything yourself do so! and buy NON hybrid seeds they can be saved and will grow the same plant next time hybrids will revert to whatever one parent plant was,, usually useless the second time around! on purpose cos they get more money from you every season that way!find a farmers market, they are the growers and the food is fresh! that makes a huge difference.

Answer 5

Some vitamins are broken down by heat; the best advice these days is to use the absolute minimum of cooking.

Answer 6

warmth often is able to destroying enzymes. yet extremely your physique breaks down maximum of them besides into their center aspects and re-builds them besides. So I dont think of it somewhat concerns in case you get your foodstuff entire or no longer. Granted some foodstuff we can't build (case in point we in basic terms could make 18 of the 21 amino acids)... yet I wouldnt throw out your microwave till you besides might throw out all your frying pans too. think of with regard to the restructuring of egg-whites. From albumin to a gnarled mess. get exhilaration from

Answer 7

This only applies to fresh vegetables. When you cook them, it kills all bacteria, including vitamins and nutrients. You can still eat them, but it doesn't have aas many nutrients as it did when it was raw.