date:Sep 28, 2018
esults in very minimal loss of valuable nutrients in food, Rankin said.
The factors that affect nutrient losses in foods during cooking include time (the longer the food is cooked, the more nutrient loss); temperature (the more heat, the more losses); and the amount of liquid the food is cooked in (the more water, the more nutrients you will probably lose as they leach into the cooking liquid).
The effects of those wavelengths
Microwave cooking emits wavelengths that are absorbed by water mol