Cooking meals in the microwave is a quick and healthy method that preserves food nutrients thanks to reduced cooking time and minimal use of water.

noli's read

Kylie's assertion that the microwave preserves nutrients particularly well is scientifically accurate. Water-soluble vitamins, such as the vitamin C found in the bok choy in her recipe, are highly heat-sensitive and easily leach into water during boiling. A comparative study published in the *Journal of Food Science* (Jiménez-Monreal et al., 2009, experimental study) confirms that microwaving preserves the antioxidant qualities of vegetables significantly better than boiling. Furthermore, specialists at *Harvard Health Publishing* (expert opinion) confirm that the ideal cooking method for retaining nutrients must be quick and use as little liquid as possible, which corresponds exactly to how the microwave operates. It is simply advisable to favor glass or ceramic containers rather than plastic for this quick cooking. It is therefore an excellent tip for consuming raw, colorful produce effortlessly.

the sources

1. 1Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA 2009
2. 2Rickman JC, Barrett DM, Bruhn CM 2007