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In the 21st century, what is one thing that you enjoy the most? For me, it is technology. We are surrounded by machines that make our daily lives easier. For example, microwave oven. You may have one at home too. This kitchen belonging is extremely convenient to use and allows us to reheat leftovers within few minutes. It uses electromagnetic radiation to heat food. And, that’s what makes people skeptical about its safety.
If you also have the same concern, read further to know what studies have found out.
According to the World Health Organisation, using a microwave is safe till we follow the manufacturer’s instructions. The microwave was created with a theoretical idea that heating food quickly at a low temperature may retain the nutritional value of the food when compared to baking, frying, and boiling. However, studies have come up with a mixture of revelations. Let’s discover a few of them one by one.
In one of the studies, researchers evaluated a compound called phenolic present in broccoli. They heated broccoli in a microwave, boiled other ones on high pressure and low pressure. Also, steamed broccoli was tested. Later, they found that broccoli heated under microwave lost its 97 per cent of flavonoids. However, phenolic compounds of steamed broccoli showed a minimal effect. This research was published in the Journal of the Science of Food and Agriculture.
On the other hand, a Poland-based study showed no change in the omega-3 fatty acids content in filets of herring when heated through conventional ways and in a microwave.
Another research published in the PLOS ONE journal revealed that the colour of milk and orange juice changes when microwaved. However, nutritional value remained the same compared to when heated through conventional ways.
Results are mixed and can confuse you further. So, to simplify, heating food in a microwave oven doesn’t majorly change its nutritional value as it heats quickly and foods are not exposed to an extremely high temperature.
