a microwave destroyed certainly prince. and his research team found no evidence of that. but they did discover that broccoli heated in the microwave contains less fat soluble vitamins than if the vegetable esteemed or boiled the heating process that takes place during cooking releases the broccolis fat soluble vitamins and that doesn't happen even lee in the microwave. microwave energy is focused on areas where there's water wherever there's less water like deeper inside the food or in the thick broccoli stock it doesn't work quite as well for example a levels are higher when broccoli is steamed or boiled then when it's cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way. after all microwaving food isn't usually considered the height of carbon or