Does it zap the nutrients out?
Putting raw foods through any type of process – including heating and cooling – leads to changes in their physical properties, chemical composition and nutritional profile.
If nutrients are lost from foods cooked in microwaves, this would be because too high a temperature was used, or they were cooked for too long. The correct combination of time and temperature can help preserve most nutrients while also improving the foods' taste, texture and colour.
The time and temperature required depends on the type of food. High risk foods such as meat, fish and eggs need to be heated to at least 60℃ to be safe.


kung kamote pa lang unta iyang gidala, sayon ra unta pagpatulon ani sa iyang uyab nga nagbudhi.























