Microwave ovens use oscillating electromagnetic energy to heat food. Microwave ovens selectively affect polar molecules such as water. So a microwave oven cooks by energizing water molecules resulting in heat. The water then heats its molecular neighbors. Some nutrients will break down when heated. This is true whether the heat is from a microwave or a conventional oven. Vitamin C is one such nutrient broken down by heat. Cooking with a microwave will destroy less of the nutrients in foods because less water is required and the cooking times are shorter. Boiling vegetables in water will cause some of the nutrients to leach into the water. Phytochemicals present in broccoli with anti-cancer properties will leach easily during boiling in water. Steaming or microwaving vegetables helps to retain more nutrients. For instance, steamed broccoli holds on to more phytochemicals than boiled or fried broccoli. More information about microwave oven safety can be reviewed at: www.fda.gov/ForConsumers/ConsumerUpdates/ucm048953.htm.

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