I believe that it is now accepted that steaming your veg is
preferrable (nutritionally) to boiling it to death. That accepted,
where do we stand with microwaving veg?
Yesterday I cut up a little hard cabbage and gave it 1 minute full
power 1000w. Added a little butter and pepper and it was lovely.
Crunchy, but cooked. However, did I knock lots of nutritional value
out of it by microwaving it, rather than steaming it?
Not the most exciting question ever posted I know, but I would be
interested in your (sensible) opinions:-)
Regards
Jonny