Microwaves warm food by making certain molecules, like water, fat, and sugar, vibrate rapidly.
This motion produces heat inside the food, unlike ovens or stovetops that heat from the outside first.
Because this process doesn’t always reach the center evenly, stirring midway through cooking helps distribute warmth.
Importantly, this method of heating doesn’t automatically strip food of its nutrition.
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Research published in Food Science and Nutrition shows that microwaving changes food chemistry no more than other everyday cooking methods.
What cooking really does to nutrients
Cooking in any form alters food’s nutritional profile. Heat can make some nutrients easier to absorb, such as proteins in meat, while others, particularly vitamin C and B-vitamins, can break down.
The amount of water used also matters: the more water, the more nutrients tend to leach out.
A study published in 2009 in Journal of Zhejiang University comparing boiling, steaming, stir-frying, and microwaving found that microwaved broccoli lost less vitamin C than when it was boiled.
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Steaming preserved the most nutrients overall, suggesting that shorter cook times and minimal water are key to keeping meals healthy.
Smart and safe microwave habits
Your choice of container matters, too. A 2023 study from the University of Nebraska-Lincoln reported that heating food in certain plastic containers released billions of tiny plastic particles.
Using glass or ceramic dishes avoids this problem.
Another area of study involves acrylamide, a compound that forms naturally in starchy foods like potatoes.
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Soaking or boiling potatoes before microwaving can reduce its formation.
Microwaving won’t ruin your food’s nutrition, it’s simply another way to cook.
Sources: Popular Science, Food Science and Nutrition, Journal of Zhejiang University, and University of Nebraska-Lincoln.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.