Good question. Nutritionists have shown that microwaved vegetables usually retain MORE nutrients than those that are conventionally cooked. One exception: lycopenes in tomatoes become more bioavailable when cooked than raw.
A new study says that up to 98% of the nutrients are destroyed in a microwave.
vegetable olies have loads of nutrients but yeah that's basiclly all i know
steam
yes
Nope. But they can sure be destroyed that way; not to mention the damage your microwave will incure.
Fiber
Just fats.
Plastic wrap is good to use to retain steam and nutrients in microwave cooking. There are also lids specially made for this purpose.
Microwave. Boiling food enables the nutrients to 'leech out' into the boiling water. Microwaving simply agitates the water molecules within the food.
No if you microwave the vegetables the nutrients cook right out. The best bet is boiling your vegetables but not to long so all the nutrients don't cook out!
Vegetables and rich in vitamins and minerals, and the nutrients it contain will depend on the vegetable itself. For example, carrots are rich in vitamin A, while brocolli is rich in iron.
vegetable olies have loads of nutrients but yeah that's basiclly all i know
It can be destroyed by getting the nutrients sucked up and blown away