It's official: microwaved food is better for consumers.

Australasian Business Intelligence, November, 2006

Nov 05, 2006 (Food Week - ABIX via COMTEX) -- Scientists at Cornell University have found that food cooked in microwaves retains more nutrients than the same food cooked conventionally. Microwaving uses less heat than conventional methods and involves shorter cooking times. It is particularly important with heat-sensitive nutrients, including water-soluble vitamins, like folic acid and vitamins B and C.

Publication Date: 27 October 2006

 
CORNELL UNIVERSITY 

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