The preservation rate of vitamin C in vegetables cooked by microwave is much higher than that of vegetables cooked by gas. Vitamin B 1 and vitamin B6, which are easily destroyed by traditional cooking, can also be well preserved by microwave cooking. Proper microwave treatment can also retain vitamin E in food.

Therefore, microwave treatment is a convenient, safe and reliable way, but the premise is that the heating time and intensity should be strictly controlled and the heating time should not be too long. For example, the time for heating vegetables in a microwave oven is obviously shorter than that of other foods. Otherwise, no matter how good things are, improper use will also cause the loss of nutrients.