'Microwave cooking is actually one of the least likely forms of cooking to damage nutrients. That's because the longer food cooks, the more nutrients tend to break down, and microwave cooking takes less time. So cooking a roast in an oven is more likely to cause some loss of nutrients than cooking the roast in a microwave. And boiling vegetables is more likely to rob them of nutrients than either cooking them in the oven or microwaving them. That's because some nutrients leach out of the food into the water.
So microwave cooking is not only fast, it's also sometimes nutritionally advantageous. Of course, I've ignored an important question: does food cooked in a microwave taste any different from the same food cooked in an oven? I leave the answer to your palate.'
- Anthony L. Komaroff, M.D. Editor in Chief, Harvard Health Letter
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