TEXTO:
People usually say that “microwaving zaps
nutrients.” This is misguided thinking, says Carol
Byrd-Bredbenner, Ph.D. professor of nutrition at
Rutgers University in New Brunswick, New Jersey.
[5] Whether you’re using a microwave, a charcoal grill or
a solar-heated stove, “it’s the heat and the amount of
time you’re cooking that affect nutrient losses, not the
cooking method,” she says. “The longer and hotter you
cook a food, the more you’ll lose certain heat — and
[10] water — sensitive nutrients, especially vitamin C and
thiamin [a B vitamin].” Because microwave cooking
often cooks foods more quickly, it can actually help to
minimize nutrient losses.
Disponível em: <www.eatingwell.com/article/16296/the-13-biggestnutrition-and-food-myths-busted/>. Acesso em: 2 fev. 2018. Adaptado.
Considering the widespread belief that “microwaving zaps nutrients”, Carol Byrd-Bredbenner
