Too tired to cook? These are the foods it’s actually HEALTHIER to microwave
Some foods retain more of their vitamins and nutrients when they are cooked in the microwave
WHEN making dinner it might seem like the cheat's way out if you use a microwave.
But it has been revealed that it is actually healthier to microwave some foods than cook them any other way.
Yesterday, new research by Spanish scientists revealed that microwaving mushrooms allows them to retain more nutrients when compared to frying or boiling.
Microwaving them sees the mushrooms keep high levels of essential amino acids and vitamins, which keep blood cells healthy and help to metabolise fats and proteins.
And here is a round-up of other foods that are actually healthier to pop in the microwave than in a pan or oven...
Broccoli
Most people plunge their broccoli in a pot of boiling water to cook, but it is actually healthier to bung it in the microwave.
Jennipher Marshall-Jenkinson, chairman of the Microwave Technologies Association, says a few sprigs that have been washed and placed in an oven-proof dish with a lid on top, can turn out delicious.
She told the Sun Online: "All vegetables cook very well in the microwave oven - and retain more of their nutrients and vitamin C than by any other cooking method, because they are only cooked in the water on their surface after washing.
"Therefore there is not as much steam, which causes the nutrients to evaporate."
Carrots
Like broccoli, carrots are also a great food to put in the microwave in order to retain their goodness.
Jennipher added that again this is because the way they are cooked in the microwave, means less nutrients are steamed away.
She suggests: "Peel and cut into even sizes, wash well, place them in an oven-proof dish, cover with a well fitting lid and cook for a few minutes on high power.
"They cook in their own moisture, so no additional water needs to be added."
Kale
It is the superfood that gym bunnies love thanks to its high levels of iron.
And Daniel O'Shaughnessy, also known as the Naked Nutirionist, says kale is much healthier when microwaved as he uses his Panasonic Combination Microwave NN-DS596B.
He told the Sun Online: "Some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven.
"Because the cooking time in a microwave is quick, some nutrients may be preserved. Good examples of these are vitamin C foods such as kale and Brussels sprouts."
Bacon
Most people use their frying pan or grill when rustling up a morning's bacon sandwich.
But Daniel added that in some ways it is healthier to cook the meat in the microwave.
He explained: "Heating bacon in the microwave actually causes less nitrosamine to be formed.
"These are harmful carcinogenic compounds that form when nitrites in foods are heated excessively."
Chicken
Similar to bacon, it can also be healthier to cook chicken in the microwave rather than using a frying pan or wok.
Daniel explained: "The same as bacon, this is also the case for chicken when compared to frying.
"When frying, heterocyclic amines - another harmful compound - can form if it is cooked at too high a heat."
Earlier this month, we revealed how an expert said we should use the MICROWAVE to make the perfect cup of tea… and people were outraged.