Tag: Microwaving vs boiling

According to a 2024 study, microwaving can be one of the most effective ways to retain nutrients like vitamin C and antioxidants in vegetables. Far from being detrimental, this cooking method's speed and low-water approach challenge common misconceptions about food preparation.

According to research, boiling can cause a significant loss of water-soluble nutrients, including up to 50% of vitamin C in some cases. The healthiest cooking method depends on how you prepare the vegetable and how long you cook it.

According to a study on various vegetables, boiling was found to cause a significant reduction in Vitamin C, with some vegetables losing up to 70% of this nutrient. When assessing if **is microwaving healthier than boiling**, the minimal water use and shorter cooking times of a microwave often make it the superior choice for preserving nutrients.