Due to its convenience and ease of use, many households have a microwave oven. Besides grilling and cooking, reheating meals is a common function. However, it's important to note 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 reduce its antioxidant content by 97%. In contrast, cooking broccoli on a gas stove only reduces its antioxidants by 11%.
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 leads to a loss of vitamins 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 at Beijing Chaoyang Hospital, reminds that most vegetables, especially leafy greens, can suffer from excessive nutrient loss when microwaved, as nutrients like vitamin C are sensitive to light and heat. In contrast, microwaving meat, eggs, and staple foods results in minimal nutrient loss.