Microwaves have become an essential part of life for all. Microwave cooking is a safe and convenient food preparation. A successful microwave cooking depends on understanding the limitations and advantages of this method of cooking.

Conservation of nutrients:

Microwave is the most efficient way of cooking, while keeping minerals and other water-soluble vitamins such as thiamine and vitamin C in foods produced from leachingWater.

Less oil, less water:

Cooking with a microwave takes up much less oil and water. Microwaves are electromagnetic radiation that are smaller colorless, odorless and tasteless. These waves cause water to vibrate, or fat molecules, with a higher frequency of follow-generation of heat. This heat is used for cooking. A microwave oven works on this principle.

Cooking time as possible:

Microwave at a speed of light andare the high-frequency radiation that can penetrate through any surface, including glass, paper, wood, bone, porcelain and plastic. As a result, these waves to generate heat efficiently in a short time. Thus, microwave cooking is actually lower in the traditional cuisine.

Retention of flavor and color in foods:

Another advantage of microwave cooking is that it is the best way to preserve and enhance the flavors and natural colors in food. This is becauseThe total energy is dissipated by the microwaves used to cook food, rather than lose the heating of the container. Microwave cooking is to defrost foods such as meat, poultry and vegetables is ideal. This also makes microwave cooking more energy efficient.

Food cooked in a microwave oven does not present any kind of radiation risk. This is because the microwave is extinguished when the power is off. Because it is non-ionizing radiation, whichnot even able to change the basic structure of a molecule to a large extent.

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