中国保健协会的专家指出:用微波炉炖肉汤和用砂锅蒸煮方式炖肉汤相比,会有营养上的差异。微波烹调缩短了加热时间,所以维生素的保存率高于普通烹调方法。如果用砂锅炖鸡汤,要炖一个小时以上,维生素的损失率会更高一些。从蛋白质来说,无论你是煮还是微波加热,两者都能正常消化吸收,差异并不大。 Experts from China Health Care Association point out that there are nutritional differences between using a stew in a microwave oven and cooking a stew in a casserole. Microwave cooking shortens the heating time, so the preservation rate of vitamins than ordinary cooking methods. If you use chicken casserole stew, to stew more than an hour, the loss rate of vitamins will be higher. From the protein, whether you are cooking or microwave heating, both normal digestion and absorption, the difference is not large.