Benefits of microwaving including; nutritional benefits, defrosting, flavour enhancement, energy efficiency and fat reduction.

Using a microwave to cook your food has its nutritional benefits. More vitamins and minerals are retained with microwave cooking than with many other methods of cooking. This is because microwave cooking requires a shorter cooking time, covered cooking and little to no water. Too much water, surface exposure and overcooking can rob foods of nutrients.

Microwaves are ideal for defrosting frozen food items such as meats, poultry and vegetables. It takes just a few minutes, and is one of the safest methods of defrosting.

Another advantage of microwave cooking is that it enhances the natural flavours in food, which makes you less likely to add extra salt or sugar. The microwave cooks food in its own moisture; therefore, no added fats such as butter or oil is needed.

As little or no water or fat are used in the microwave and food cooks very quickly, microwave food is able to retain more vitamins, and fat content can be reduced or eliminated.

All the microwave energy is used for cooking and is not wasted on heating up containers or oven shelves making the microwave more energy efficient. If very large quantities of food are to be cooked or a conventional oven is full, then this method is likely to be more energy efficient.