Klein B P
Bol Asoc Med P R. 1989 Jul;81(7):277-9.
The high market penetration of microwave ovens in the United States and the burst of new food products available for "heating and eating" raises questions about the nutritional impact of the relatively new technology. Based on the information available in the literature, nutrient content and retention of microwave-cooked or reheated foods is equal to or better than the same product prepared conventionally or held hot in a foodservice operation. Using recommended procedures for microwave cooking and reheating should result in products that are satisfying from both a sensory and nutritional standpoint.
微波炉在美国的高市场渗透率以及可供“即热即食”的新食品的大量涌现，引发了人们对这项相对新技术的营养影响的质疑。根据文献中可得的信息，微波烹饪或加热食品的营养成分及保留情况与传统方式制备的相同产品相当，或优于在餐饮服务操作中保温的同类产品。采用推荐的微波烹饪和加热程序应能做出在感官和营养方面都令人满意的产品。
