Does Indian cooking preserve the micronutrients in vegetables? What impact does the microwave have on micronutrients in Indian food?
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Hi lybrate-user, Indian cooking especially in its traditional form doesn't only preserves but increases its nutritional value. Heating the food again and again makes it loose its nutrient value. That's why food should be consumed shortly after cooking. There are dangers to microwaving your food. You could get scalded, for one. If you use the wrong kind of plastic (that doesn't say "microwave safe"), unhealthy chemicals could seep into your food. But if you’re concerned about getting the most nutrition out of your eats, microwaving is a safe bet. In fact, it's near the top of the list for nutritionally sound food-preparation methods. If you use your microwave with a small amount of water to essentially steam food from the inside, you’ll retain more vitamins and minerals than with almost any other cooking method.
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Pl avoid micro wave oven, it is proved to waste nutrients and also very harmful.
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Any amount of cooking does affect micronutrients of food. Deep frying converts oil into transfats.Oxidises Vit E. Cooking does destroy nutrients like vitc. Washing of grains destroys water soluble vitamin b complex . But cooking is necessary to make food digestible,and free of germs. Microwave does change the molecular structure of food according to some studies but is still in vogue due to its convenience. Cooking specially of green vegetables should be done at low temperature and as far as possible in an open vessel to preserve nutrients.And food should be consumed immediately after cooking. Cooking at home is much better than over processed, packed and canned food available in super markets. Microwave should be avoided as far as possible.Using plastic containers in microwave must be avoided at all costs.
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