Foods that are healthier to microwave
New research by Spanish scientists has found that microwaving mushrooms allows them to retain more nutrients then if they were fried or boiled.
Microwaving mushrooms allows them to retain levels of essential amino acids and nutrients which contribute to healthy blood cells and help metabolise fats and proteins.
Here are other foods that are also better off if they are cooked in the microwave.
1. Broccoli
Broccoli is usually put in boiling water too cook but Jennipher Marshall-Jenkinson, chairman of Microwave Technologies Association, explained that broccoli can turn out great if put in the microwave.
“All vegetables cook very well in the microwave oven — and retain more of their nutrients and vitamin C than by any other cooking method, because they are only cooked in the water on their surface after washing,” she said.
“Therefore there is not as much steam, which causes the nutrients to evaporate.”
2. Carrots
Jennipher believes that carrots retain their goodness if they are put in the microwave as less nutrients are steamed away.
“Peel and cut into even sizes, wash well, place them in an ovenproof dish, cover with a well fitting lid and cook for a few minutes on high power,” she said.
“They cook in their own moisture, so no additional water needs to be added.”
3. Kale
Naked Nutritionist, Daniel O’Shaughnessy, explains that kale is healthier when cooked in the microwave.
“Some nutrients break down when they’re exposed to heat, whether it is from a microwave or a regular oven,” he said.
“Because the cooking time in a microwave is quick, some nutrients may be preserved. Good examples of these are vitamin C foods such as kale and brussels sprouts.”
4. Bacon
Daniel added that microwaving bacon stops the formation of harmful compounds.
“Heating bacon in the microwave actually causes less nitrosamine to be formed,” he said.
“These are harmful carcinogenic compounds that form when nitrites in foods are heated excessively.”
5. Chicken
“The same as bacon, this is also the case for chicken when compared to frying,” Daniel said.
“When frying, heterocyclic amines — another harmful compound — can form if it is cooked at too high a heat.
Do you microwave any of these foods? Let us know in the comments below.