Any cooking method of food may change the physical and chemical properties of food, and microwave heating will also change the quality of food. Different foods and different nutrients have different effects on them. Relevant research data show that after microwave heating, not all nutrients will have adverse effects, and the nutritional value of food will also decrease. On the contrary, microwave heating has relative advantages in preserving vitamins, inhibiting microorganisms and preserving phenolic compounds. If the microwave heating temperature and heating time are appropriate and the microwave oven is used reasonably, the heated food will not produce carcinogens and will not lose too much nutrients.
Proper use of microwave oven;
First of all, plastic and metal containers should be avoided when microwave heating food. When using a microwave lunch box, remove the lid before heating. So are plastic wrap and paper cups. High temperature will make harmful substances volatilize and penetrate into food, which will bring harm to consumers. When the metal container is heated in the microwave oven, it will generate sparks, which will not only damage the furnace body, but also cause an explosion. So use a special container for microwave oven when heating. In daily cooking, it is best not to fry food in the microwave oven, because high temperature will make the shine splash, which will lead to fire;
Secondly, don't look directly at the oven door when using the microwave oven. Although human skin can block microwave radiation, scientific research shows that radiation can damage the lens and cause turbidity.