Cooking meals (like this "hot pot") in the microwave is a fast and healthy method that preserves food nutrients as much as possible due to reduced cooking time and minimal water usage.

noli's read

This claim is entirely solid and well-supported by nutritional science. According to expert advice from *Harvard Health Publishing*, microwave cooking is particularly effective at preserving heat-sensitive nutrients like vitamin C due to the very short exposure time to heat. Furthermore, a broad review of scientific literature published in the journal *Frontiers* confirms that minimal water usage prevents the leaching of water-soluble vitamins and certain antioxidants, unlike traditional boiling. The dish's ingredients, such as bok choy (an excellent source of vitamins A and C) and tofu (a source of plant-based protein), thus ideally retain their nutritional qualities. There is no exaggeration in this statement: microwave use is an excellent ally for maintaining daily vitality. The only technical point of note remains the sometimes uneven distribution of heat, but the creator's trick of covering the bowl to steam the food helps to overcome this minor drawback.

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