The nutritional value of food consumed is determined to a large extent by the method and duration of cooking. Vitamins and other nutrients deteriorate with time at high temperatures.
Hence, important losses of nutrients occur in the conventional heating of foods, especially in frying and cooking over long periods. Microwave heating is a rapid heating method, which has a potential benefit for the heatable nutrients.
Since it requires very little or no cooking liquid, it enhances the retention of water-soluble nutrients.