Microwave cooking can retain more vitamins. Due to the higher efficiency of microwave cooking, shorter time required, and less water output, the loss of various vitamins when it reaches maturity or meets the requirements of sterilization is lower than that of oil-fried cooking methods, and greater than water-cooking methods.
Microwave cooking can keep vegetables fresh. A study using green asparagus can illustrate the problem. In order to make canned asparagus, several kinds of sterilization equipment are designed, one is a microwave circulating water heating system, the other is a high-pressure water heating system, and an ordinary steam heating system.
The microwave heating time of the microwave oven is short, easy to control, and it is not easy to cause uneven heating and overheating. Therefore, it can reduce the carcinogens produced by high-temperature heating of food, such as heterocyclic amines formed by overheating of proteins, and overheating of starchy foods. The acrylamide and so on.
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