Cross G A, Fung D Y
Crit Rev Food Sci Nutr. 1982;16(4):355-81. doi: 10.1080/10408398209527340.
Microwave cooking has gained considerable importance as an energy-saving, convenient, and time-saving cooking method. This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minerals, and vitamins. Most reports indicated that microwave cooking resulted in higher moisture losses compared with conventional methods. Overall, the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. There is no report on the effects of microwaves on carbohydrate fraction in foods. A large amount of data is available on the effects of microwaves on vitamins. It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.
微波烹饪作为一种节能、便捷且省时的烹饪方法，已变得相当重要。本文综述了微波烹饪的技术现状以及关于微波烹饪对水分、蛋白质、碳水化合物、脂质、矿物质和维生素营养价值影响的现有出版数据。大多数报告表明，与传统方法相比，微波烹饪导致更高的水分损失。总体而言，微波对蛋白质、脂质和矿物质的营养影响似乎最小。没有关于微波对食物中碳水化合物部分影响的报告。有大量关于微波对维生素影响的数据。得出的结论是，在食物中维生素保留方面，微波烹饪和传统烹饪之间只有细微差异。总之，传统方法和微波方法制备的食物之间不存在显著的营养差异。文献中报道的任何差异都很小。
