Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses
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Comparative cooking studies show that nutrient retention varies by food, nutrient, time, temperature and water use rather than microwaving being uniformly or uniquely destructive.
Qualifies
Microwave cooking can reduce particular heat-sensitive nutrients in particular foods, preserving a real effect while rejecting the claim of a unique across-the-board nutritional penalty.