"Microwaved food may retain vitamins BETTER than stovetop-cooked food. That's because the microwave zaps it quickly and without much water. One study found that spinach retained only 77 percent of the B-vitamin folate when cooked on a stove --- but retained ALL of its folate when cooked in a microwave."
To read more you need to sign up with Consumer Reports on Health magazine.
Interesting, ain't it? Of course, the test was only done with spinach. Who knows how other foods will handle in the microwave. Its just nice to know that the microwave shouldn't be as hated as it is.
-Aezra
report taken from: CR on Health Mag, pg 6, July issue
image from http://www.polanoid.net/ , key word "microwave"
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