Despite what you might read on the Internet, microwaving your food does not "kill" nutrients. In fact, it can make certain nutrients more available to your body, the SHAPE magazine reported.

In terms of the impact on your food's nutrients, microwaving is the equivalent of sauteing or heating up in a pan.

Research on this topic shows that whenever you cook greens, some of the B vitamins and other water-soluble vitamins are lost. The amount you lose depends on the duration and rigor in which the food is cooked -- steaming broccoli in the microwave for 90 seconds is a lot different than nuking it for five minutes.

Another example: Sautéing green beans in a pan allows for much better vitamin retention than if you were to boil them.

(China.org.cn April 10, 2012)

不管你从网络上获得的信息是什么，微波食物并不会使其营养流失。实际上，它还可以使某些营养更易被身体吸收。

据《体型》杂志报道，使用微波和用平底锅煎或加热对食物营养产生的影响是一样的。

有关研究表明，不管何时烹饪绿叶菜，其中的维他命B和其它水溶性维他命都会有所流失，而营养流失量取决于食物的烹饪时长以及火候。比如，用微波蒸花椰菜90秒与生生蒸上5分钟就有很大区别。

另外，用平底锅煎四季豆就比用水煮四季豆的维他命保存率高。