The advent of science and technology has undoubtedly made life way easier than it used to be prior to it. To warm your cold foods is not now much easier with the aid of a microwave oven.
While the simplicity is worth embracing and as well a good development, it should not be ignored that everything good also has a bad side. There are foods you can microwave but there are others you should not try microwaving if you want their nutrients preserved.
The working principle of microwave ovens involve conversion of electric current into electromagnetic waves known as microwaves. These waves, when in the molecules in foods can stimulate them to vibrate, spin around, clash with each other causing friction and thus, giving rise to heat generation. Among these foods you should not microwave include -
Garlic is one of the members of the allium family containing allicin as well as some other anti bacterial components. Garlic is also said to contain some cancer fighting compounds. A study sited on 'Healthline' revealed that with just a minute exposure of garlic to microwaves, these compounds can be destroyed but when with other conventional heating methods, it could take up to 45 minutes. Hence, microwaving of garlics may not be a good idea if you want the core nutrients preserved.
Broccoli is a plant in the cabbage family known to be a rich source of flavonoid among other nutrients. Flavonoid is a very strong antioxidant known to be potent in curbing and prevention of several degenerative diseases.
Studies have revealed that via microwaving, 97 percent of these antioxidants could be lost as to compared with other conventional cooking methods which could have it loose about 66 percent.
Hence, inorder to preserve the antioxidants in broccoli, they should not be microwaved.
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