Microwave ovens have entered thousands of households, bringing great convenience to people's lives. Cooking food in microwave oven is gradually accepted by many families because of its convenience and rapidity. However, the study found that cooking vegetables in microwave oven is more harmful to vitamin C.

We did this experiment, using Chinese cabbage, cucumber, mung bean sprouts and onion as raw materials, and adopted three different cooking methods: quick frying 1 min, cooking for 7 minutes, and microwave oven (high power) cooking for 2 minutes. The results showed that when cooking vegetables in microwave oven, the loss of vitamin C was great, especially the loss of cucumber, mung bean sprouts and onion was above 50%.

Loss of Vitamin C in Different Cooking Methods of Vegetables

Cooking method: stir-fry in microwave oven.

Chinese cabbage 4.1%4.1%12.0%

Cucumber 20.3%, 5.5% and 56.3%

Mung bean sprouts 1.9%

Onion 29.0% 27.0% 56.4%

Vitamin C is one of the essential nutrients for human body, and its deficiency can easily lead to subcutaneous congestion and gingival bleeding. The main sources of vitamin C in human body are fresh vegetables and fruits. Because vitamin C is unstable due to heat and easily influenced by cooking methods, the loss of vitamin C should be minimized when cooking. Microwave oven has high thermal efficiency, and cooking with microwave oven will increase the loss of vitamin C, so it is best to cook with iron pan and stir fry quickly.