I went to buy my parents a new microwave yesterday and saw the high end ones have Inverter Technology. They claim that after cooking with this method that the food contains more nutritional value than boiling and even steaming. I wonder if this is true.
Panasonic website says that the amount of Vitamin C (mg/100g) after cooking is as follows:
Boiling = 81.39
Steaming = 124.57
Inverter microwave = 165.19
Per the results of Cornell University's Dept. of Nutritional Sciences
Makes me want to go spend a lot of money on one of those microwaves... I steam vegetables nearly everyday. Do you all think that a microwave could be better.