Whether heating, thawing or cooking, people increasingly rely on microwave ovens. However, the latest article in the US “Global News†pointed out that the following six kinds of healthy foods are best not to be heated in a microwave oven, otherwise it is easy to cause loss of nutrition.
asparagus. Fresh asparagus is rich in many antioxidant nutrients including vitamin C. A new study published in the Scandinavian Journal of Agriculture in Norway found that microwave heating causes loss of vitamins in asparagus. Because vitamin C and B vitamins are water-soluble vitamins, their stability is even worse, and they are easily damaged by water, heat, and light.
Breast milk. Many mothers squeeze breastmilk into a bottle, store it in a refrigerator, and heat it in a microwave oven when used. This can easily lead to a reduction in important nutrients. A study published in the American Journal of Pediatrics found that the risk of E. coli in breastmilk-heated breast milk is 18 times higher than in other methods.
broccoli. Broccoli is the most common microwave food. However, a study published in the United States "Science Journal of Food and Agriculture" found that cooking broccoli in microwave ovens resulted in a reduction of 97% in antioxidants. Cooking broccoli with a gas stove only results in a reduction of 11% in antioxidants.
Dry chili peppers. Capsaicin in dried peppers is volatile and unstable, and microwave heating can easily catch fire. During microwave heating, chemicals emitted from dry peppers can irritate eyes and lice.
Frozen fruit. A study published in the American Journal of Biomagnetism found that thawing frozen fruits in microwave ovens can easily lead to the conversion of healthy glucosides and galactosides into carcinogens. The best method for thawing frozen fruits is natural thaw at room temperature.
garlic. A study published in the American Journal of Nutrition found that heating a microwave oven for 1 minute will destroy the active thioallyl compounds in garlic and cause it to lose its anticancer effect.
Song Xin, dietitian of Beijing Chaoyang Hospital, reminded us that most vegetables, especially green leafy vegetables, may be subject to excessive nutrient loss if they are heated in a microwave oven, because nutrients such as vitamin C in vegetables are sensitive to light and heat. However, microwave heating of meat, eggs, and staple foods results in less nutrient loss.
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