| The microwave oven is a great cooking appliance that | | | | vegetables is sufficient to steam or soften them, thus |
| helps you create time for all the other things that you | | | | keeping the nutrients inside. |
| would rather be doing. This is because it cooks so fast | | | | Some Health Benefits with Microwave Ovens |
| and complete meals get ready so quickly that you will | | | | - Cooks fast, and minimum exposure to heat |
| have time to watch your favorite television program | | | | preserves the nutritive value of fruits and vegetables |
| and read to your children every night. To top it all, the | | | | - Cooks with minimal oil, and low fat food is healthier to |
| food cooked in the microwave oven is nutritious with | | | | eat. |
| all vitamins and minerals intact. All that it entails is | | | | - Vegetables and meats get steamed and cooked |
| getting the recipe timings right. | | | | rather than fried in oil in the microwave oven. |
| The microwave has a magnetron tube that is | | | | - Since vegetables do not lose their color or crispness, |
| responsible for producing high frequency microwaves | | | | everyone in the family is tempted to eat the bright |
| out of electricity. Microwaves are the same as radio | | | | multicolored assortment of vegetables prepared in the |
| waves or light waves, and are a form of | | | | microwave. |
| electromagnetic energy. They are able to act on the | | | | - Heat sensitive vitamins are not completely lost in the |
| food molecules which vibrate and get heated due to | | | | microwave since the cooking time is lesser. |
| the friction caused, and this cooks the food. Since | | | | - Phyto-chemicals like flavonoids are retained by the |
| microwaves are tasteless, colorless and odorless they | | | | food to a greater degree. |
| do not affect the taste of the food. They heat only | | | | - Microwave ovens help to heat food at very high |
| the food and not the container. The microwave oven | | | | temperatures as well. This helps to kill all the bacteria in |
| also stays cool and no matter how long it runs, the | | | | meats in particular that can be harmful if not killed with |
| kitchen does not get heated up. | | | | heat. |
| Microwave cooking is quick cooking since the food | | | | - Less temptation to deep fry foods, and the quick |
| placed inside is exposed to heat for a shorter duration | | | | microwave makes people opt for baked snacks that |
| of time. This helps to retain the nutrients of food. | | | | are low in fat than fried ones. |
| Vitamins are heat sensitive and get destroyed when | | | | The fact that microwave ovens create less of a |
| heated, but if placed in the microwave the shorter | | | | mess, tempts people to use that instead of the |
| cooking time helps to retain them to a great extent. | | | | cooking gas stove, since that would mean cleaning the |
| Cooking on fire in a pan necessitates addition of water. | | | | stove, the pan, the plate and all around. On the other |
| All the water soluble phyto-chemicals and vitamins go | | | | hand, the lazy person will prefer putting his food in a |
| into the water and into the drain, and the benefit is lost | | | | plate and into the microwave oven. The result |
| for the human body. Microwave ovens need much | | | | subsequently is improved health with greater nutritive |
| less water, and often, the water used to wash the | | | | foods being consumed. |