Due to its convenience and simple operation, many households have a microwave oven. Besides grilling and cooking, reheating meals is a common function. However, it should be noted that some vegetables are not suitable for microwave heating.
Broccoli
Broccoli is one of the most common foods microwaved. However, a study published in the *Journal of Food Science and Agriculture* found that microwaving broccoli can cause a 97% reduction in its antioxidant components. In contrast, cooking broccoli on a gas stove only leads to an 11% loss.
Asparagus
Fresh asparagus is rich in various antioxidant nutrients, including vitamin C. A new study published in the *Scandinavian Journal of Agricultural Science* found that microwaving causes vitamin loss in asparagus. This is because vitamins C and B are water-soluble, less stable, and can be easily destroyed by water, heat, and light.
Garlic
A study published in the *Journal of Nutrition* found that microwaving garlic for just one minute can destroy its active allyl sulfur compounds, causing it to lose its anti-cancer properties. Finally, Song Xin, a dietitian from Beijing Chaoyang Hospital, reminds that most vegetables, especially leafy greens, may suffer excessive nutrient loss when microwaved, as nutrients like vitamin C are sensitive to light and heat. In contrast, the nutritional loss is smaller when meats, eggs, and staple foods are heated in a microwave.