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Ask the Expert Archive

Many vitamins are retained by using a microwave for cooking, but what (specific) vitamin is destroyed in microwave cooking?

Steaming or microwaving is a good way to minimize loss of nutrients. Water soluble vitamins (vitamin C and the B vitamins), are lost more easily during the cooking process, because they easily move into the cooking water. The fat-soluble (vitamins A, D, E, and K) are not as easily lost in the water during the cooking process.  Some loss of nutrients occur with cooking (like vitamin C), while other beneficial compounds in fruits or vegetables (like lycopene) are more available to the body because of cooking. Remember that all forms—fresh, frozen, canned, dried, and 100% juice count! They all provide beneficial compounds that promote a healthy life. Visit our Tips section for all of your fruit and vegetable cooking questions.
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The Expert: Wendy Reinhardt Kapsak, MS, RDN, is the President and CEO of the Produce for Better Health (PBH) Foundation. At PBH, she guides the Foundation’s efforts to advance the overall effort of increasing fruit and vegetable consumption.
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