BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Overall, the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. There is no report on the effects of microwaves on carbohydrate fraction in foods.

Detailed explanation-2: -Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4, 5, 6, 17 ).

Detailed explanation-3: -While the mineral content of food isn’t affected by microwaving, the vitamin content does take a bit of a hit when food is reheated. (Vitamin C and the B vitamins are especially affected.) Still, the microwave isn’t the villain that it’s often made out to be.

Detailed explanation-4: -The three R’s for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.