Despite what you might read on the Internet, microwaving your food does not "kill" nutrients. In fact, it can make certain nutrients more available to your body, the SHAPE magazine reported.

In terms of the impact on your food's nutrients, microwaving is the equivalent of sauteing or heating up in a pan.

Research on this topic shows that whenever you cook greens, some of the B vitamins and other water-soluble vitamins are lost. The amount you lose depends on the duration and rigor in which the food is cooked -- steaming broccoli in the microwave for 90 seconds is a lot different than nuking it for five minutes.

Another example: Sautéing green beans in a pan allows for much better vitamin retention than if you were to boil them.

(China.org.cn April 10, 2012)

不管你從網(wǎng)絡(luò)上獲得的信息是什么，微波食物并不會使其營養(yǎng)流失。實際上，它還可以使某些營養(yǎng)更易被身體吸收。

據(jù)《體型》雜志報道，使用微波和用平底鍋煎或加熱對食物營養(yǎng)產(chǎn)生的影響是一樣的。

有關(guān)研究表明，不管何時烹飪綠葉菜，其中的維他命B和其它水溶性維他命都會有所流失，而營養(yǎng)流失量取決于食物的烹飪時長以及火候。比如，用微波蒸花椰菜90秒與生生蒸上5分鐘就有很大區(qū)別。

另外，用平底鍋煎四季豆就比用水煮四季豆的維他命保存率高。