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Cooking vegetables in the microwave
Five a day it's easy ! All the answers to take advantage of vegetables benefits.
Cooking vegetables in the microwave
Quick cuisine
Microwave cooking has several nutritional advantages:
- A short cooking time, better for preserving vitamins that are sensitive to heat and extended cooking.
- The lack of water reduces the leeching of nutritional elements (water-soluble vitamins and minerals) into cooking water.
Some vegetables are delicious when cooked in the microwave, like aubergines (eggplant), courgettes (zucchini) and in general any vegetables with a high water content.
This is not always true of other plants, such as potatoes, which are starchy except when still "young".
And of course, prepared vegetable dishes (sometimes in a steam pouch) are easy to cook in the microwave.
