Microwave veggies retain more vitamins than boiling

From NBC12 Healthcast

If you're planning on heating vegetables, putting them in a microwave may retain the most nutrient -- compared to boiling.

Experts at Harvard University say microwave energy targets water molecules in food, quickly heating them from the inside out.

Boiling, on the other hand, heats slowly, allowing more time for vitamins to degenerate.

Experts say the microwave most likely retains more nutrients because it heats the fastest.

However, they say eating vegetables is important -- no matter how you cook them.

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