In the microwave, broccoli loses most of its beneficial properties. It’s best to steam it. This will preserve the taste of the product and most of the vitamins and minerals.
Greens (like beet leaves, for example) have certain properties and they can catch fire when processed in the microwave. As a result, instead of a delicious meal, burnt food will end up on your table, and the household appliances will become spoiled too.
Electromagnetic radiation triggers the formation of harmful nitrosamines in spinach and beets. These substances may be carcinogenic.
Capsaicin, which is found in chili peppers and gives them their pungent hotness, begins to evaporate when the peppers are cooked in the microwave. As soon as the microwave door is opened, the room will be filled with puffs of acrid smoke.
Fresh grapes and gooseberries are transformed into plasma pieces in the microwave — a picturesque but risky experiment.

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