Microwaving food is one of the quickest and easiest ways to make a warm meal. As long as you understand the proper way to cook food in a microwave, breakfast, lunch, dinner, and snacks can all be prepared perfectly. The common concern many have about microwave cooking is whether or not helpful nutrients are going to end up destroyed. Anyone who has left something cook in the microwave, even for thirty extra seconds, probably grew skeptical of the nutritional value of microwaving.
Don’t 100% blame microwave ovens. If you overcook anything to the point you dry the food out to the point it hardens, you aren’t going to get much nutritional benefit (or taste) out of the food.
In general, microwaving meals does not exactly destroy all nutrients. Vitamin C and Vitamin B12 could suffer a bit of damage when “nuked” but other nutrients are left in tact. In some cases, the heat from the microwave could very well enhance the benefits of those nutrients. In a great surprise, the Harvard Health Letter pointed out microwaving should be considered a preferable method of cooking. Microwaving may very well preserve all the nutrients in food.
For those who are still concerned over preserving their nutrients, perhaps a bit of mixing and matching would offer the best solution. For example, Madison Street Capital magazine suggests that you could steam cook vegetables in the microwave and cook, say fish, in the oven. This way, you have less mess in the kitchen and do not have to remain overly concerned about eliminating nutrients.