1, asparagus
Fresh asparagus is rich in antioxidant nutrients, including vitamin C. A new study published in Norwegian Scandinavian Journal of Agriculture found that microwave heating can lead to vitamin loss in asparagus.
Because vitamins C and B are water-soluble vitamins, their stability is poor, and they are easily destroyed when exposed to water, heat and light.
2. Breast milk
Many mothers squeeze breast milk into bottles and store it in the refrigerator, and then heat it in the microwave oven when using it, which easily leads to the reduction of important nutrients. A study published in the American Journal of Pediatrics found that the risk of Escherichia coli in breast milk heated by microwave oven is 18 times higher than that heated by other methods.
3. Cauliflower
Broccoli is the most common microwave food. However, a study published in the American Journal of Food and Agricultural Sciences found that cooking broccoli in a microwave oven can reduce the antioxidant content by 97%. Cooking broccoli with a gas stove will only reduce the antioxidant content 1 1%.
4. dried peppers
Capsaicin in dried peppers is volatile and unstable, and it is easy to catch fire when heated by microwave. During microwave heating, the chemicals emitted by dried peppers will irritate eyes and throat.
5. Frozen fruit
A study published in the journal Bioelectromagnetics in the United States found that thawing frozen fruits in a microwave oven can easily lead to the transformation of healthy glucosides and galactosides into carcinogens. The best thawing method of frozen fruits is natural thawing at room temperature.
6.garlic
A study published in the American Journal of Nutrition found that microwave heating 1 min would destroy the active thioallyl compounds in garlic and make it lose its due anticancer effect.
7. Medium-rare meat
Because bacteria will still grow in half-cooked food, it is impossible to kill all bacteria by microwave heating for the second time because of the short time. Frozen meat must be thawed in the microwave oven before it is heated and cooked.
Finally, I would like to remind you that most vegetables, especially green leafy vegetables, may lose too much nutrients if they are heated by microwave oven, because nutrients such as vitamin C in vegetables are sensitive to light and heat. However, meat, eggs and staple food are all heated by microwave, so the nutritional loss is small.
8, eggs
Rapid heating in microwave oven will produce a lot of water vapor in eggs. This steam has nowhere to escape, and it can only make eggs explode.
9. Fried food
Oil will splash at high temperature, causing fire. In case of accidental fire in the furnace, don't open the door, turn off the power first, and then open the door to cool down after the fire is extinguished.