date:Sep 28, 2018
r cooked temperature and a factor that affects nutrient survival. The advantage of microwaving is that the come-up time is quick, and so it takes less time to reach a target temperature of food, Rankin said.
So microwave cooking positively influences the time and temperature variables at play, and this bodes well for nutrient retention. But even still, if you conventionally cook foods to what Rankin refers to as a reasonable degree of doneness, like steaming broccoli on a stovetop, then the dif