"A March 2007 study in The Journal of Food Science looked at the effects of boiling, steaming, microwaving and pressure cooking on the nutrients in broccoli.
-Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C.
-Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C."
-Finding the Best Way to Cook All Those Vegetables by Tara Parker-Pope
NY Times Online
-Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C.
-Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C."
-Finding the Best Way to Cook All Those Vegetables by Tara Parker-Pope
NY Times Online
Microwave Oven, patented Jan. 24, 1950 #2,495,429
