Does microwaving food remove its nutritional value? Nope!

[PICK3]

OMG, STFU. I've forgotten more about cooking than you'll ever know.

And any nutritional information you know probably comes off the side of a Captain Crunch box.

olololololol! @ kneegrow p'wnt!!!

 

[imakneegrow]

olololololol! @ kneegrow p'wnt!!!

Not

 

[cindylou]

yeah

 

[nobreaksbetween]

I don't think a hot pocket could possibly lose any more nutritional value...

My random add to the conversation for the day

 

[imakneegrow]

Haha hot pockets ... How nutritious!


Sent from my iPhone using Tapatalk

 

[mrplunkey]

In terms of preserving any organic compound's structure, I'd say:

Microwave > Steaming > Convection/Conduction

Picture a 250F degree grill *. That isn't a precise 250F degrees -- it follows a Boltzmann distribution that includes temperatures that are much greater than 250F. Those higher temperatures can drive reactions that wouldn't run at 250F.

Now picture a microwave. That radiation is highly selective to water molecules. And while molecules with similar bond-lengths and resonance properties may be present, the odds are against that happening. So let's say a water molecule is heavily irradiated. It's simply going to boil-off the food being cooked.

* I intentionally chose a very low grill temperature to illustrate my point. In practice, someone would use a 350F or more temperature, which would produce some levels of excitation far beyond the base 350F.

 

[PICK3]

In terms of preserving any organic compound's structure, I'd say:

Microwave > Steaming > Convection/Conduction

Picture a 250F degree grill *. That isn't a precise 250F degrees -- it follows a Boltzmann distribution that includes temperatures that are much greater than 250F. Those higher temperatures can drive reactions that wouldn't run at 250F.

Now picture a microwave. That radiation is highly selective to water molecules. And while molecules with similar bond-lengths and resonance properties may be present, the odds are against that happening. So let's say a water molecule is heavily irradiated. It's simply going to boil-off the food being cooked.

* I intentionally chose a very low grill temperature to illustrate my point. In practice, someone would use a 350F or more temperature, which would produce some levels of excitation far beyond the base 350F.

I was hard as fug at Boltzmann distribution



just sayin'