No I don’t worry. All cooking methods will destroy some vitamins and other nutrients. How much is destroyed is influenced by three main factors – how long the food is cooked, how much liquid is used, and the cooking temperature. Microwave ovens use less heat and shorter cooking methods than most other cooking methods. Microwaved foods are generally cooked with little to no additional water. All that said, it is important to get a variety of vegetables in the diet and to eat vegetables prepared in different ways to get plenty of nutrients.

Here’s a New York Times Science article for a little more information:

http://www.nytimes.com/2006/10/17/health/17real.html

Hope this helps,

Lori

Teresa Ballard