Q: Is it true that boiling vegetables removes the nutrients? What about microwaving?
A: After a little research, I've decided that any cooking method reduces the vitamin and nutrient levels in vegetables, as many vitamins are water soluble and heat sensitive. Longer cooking times, higher cooking temperatures, and contact with water all seem to work together to lower the inherent nutrients.
However...because microwaving uses less heat, less water, and requires shorter cooking times, it is less destructive on those sensitive nutrients than other methods like boiling or steaming. So - use the microwave to cook and heat vegetables whenever possible!
