A few days back, I had a question about whether boiling on high flame reduces the food’s nutrition or not. And find some answers logically and scientifically very much correct; this question might be similar but expecting nutritional effects. Thank you
Microwave essentially heats the water inside the food.
All cooking destroys some level of nutrients. But microwave is the least in comparison to frying, boiling etc.
People may point to the radiation, but it is a very low energy level radiation.