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Does reheating food in a microwave damage its nutrients?
If vegetables in particular have already been cooked and just need to be warmed up, does it matter what method you use to heat them? That is to say, does exposure to microwaves degrade vitamins more than using a stove top or conventional oven to acheive the same temperature prior to serving?
If vegetables in particular have already been cooked and just need to be warmed up, does it matter what method you use to heat them? That is to say, does exposure to microwaves degrade vitamins more than using a stove top or conventional oven to acheive the same temperature prior to serving?
I recognize that cooking vegetables at all degrades their nutritional integrity. What is the real difference between *reheating* in a microwave and *reheating* by putting in an oven at, say, 350?
