Microwaving ground beef vs cooking on the stove?

Question

Bet in progress with my neighbor.. Question does microwaving ground beef take the nutritional value out of hamburger?? Is cooking ground beef on the stove better and more nutritional??

Answer 1

Microwave Ovens Kill Nutrients in Food

Published: October 17, 2006

They are a staple in kitchens everywhere, but for about as long as microwave ovens have been around, people have suspected that the radiation they emit can destroy nutrients in food and vegetables.

According to most studies, however, the reality is quite the opposite. Every cooking method can destroy vitamins and other nutrients in food. The factors that determine the extent are how long the food is cooked, how much liquid is used and the cooking temperature.

Since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects. The most heat-sensitive nutrients are water-soluble vitamins, like folic acid and vitamins B and C, which are common in vegetables.

In studies at Cornell University, scientists looked at the effects of cooking on water-soluble vitamins in vegetables and found that spinach retained nearly all its folate when cooked in a microwave, but lost about 77 percent when cooked on a stove. They also found that bacon cooked by microwave has significantly lower levels of cancer-causing nitrosamines than conventionally cooked bacon.

When it comes to vegetables, adding water can greatly accelerate the loss of nutrients. One study published in The Journal of the Science of Food and Agriculture in 2003 found that broccoli cooked by microwave — and immersed in water — loses about 74 percent to 97 percent of its antioxidants. When steamed or cooked without water, the broccoli retained most of its nutrients.

THE BOTTOM LINE Microwave ovens generally do not destroy nutrients in food.

Case closed.

Answer 2

I don't think there's any difference in nutritional value. The only difference would be in texture. In the microwave the ground beef would cook into one large chunk and be somewhat tough.

Answer 3

When cooking ground beef in the microwave, do this in 30 sec increments, and stir. if you don't it will get rubbery. My favorite way to cook meatballs is in the microwave. They hold their shape-I just have to keep moving them around so they cook evenly.

Answer 4

Microwave ovens destroy vitamin B-12, of which meat is an excellent source of the vitamin...if that helps.

Also, ground beef tastes adn looks better when cooked on the stove in a pan, b/c of the caramelization of the sugars in the meat.  Add another dimension of flavor.

Answer 5

Microwave cooking tends to be less harsh on nutrients than conventional cooking methods, because the cooking times are shorter and less water is used. To help preserve nutrients when microwaving food, use techniques that promote the even distribution of heat.

There is no simple answer to questions about which cooking method is best for retaining nutrients. Research into the subject is ongoing. From a health perspective, there is no reason to use any one cooking method exclusively.

Cooking in the microwave will make the ground beef rubbery.

Amount Per Serving

Calories 259

Calories from Fat 147

% Daily Value*

Total Fat 16.3g or 25%

Saturated Fat 5.7g or 29%

Polyunsaturated Fat 0.6g

Monounsaturated Fat 7.5g

Cholesterol 89mg or 30%

Sodium 95mg or 4%

Total Carbohydrates 0.0g or 0%

Protein 26.1g



Vitamin A 1%

Vitamin C 0%

Calcium 1%

Iron 17%

Answer 6

It won't kill the nutrients (unless you over cook it, but that can happen with any cooking method) but the hamburger meat will turn grayish brown instead of the golden brown you get cooking it in a pan on the stove top.  Why? The direct contact with the hot metal of a pan causes the sugars in the meat to caramelize and that's where that golden brown colour (and sometimes crispy texture) comes from. It's also why you don't have to drain the fat off the meat when cooking in a pan until the end.

Cooking it in a microwave, you should drain it off as it renders because it will technically boil in the fat leaving the meat with that grayish colour and rubbery texture.

Answer 7

No friend i donty think so,,,

Form ground beef into patties, place on a greased baking dish, and microwave on high 4 to 10 minutes, depending on quantity. Halfway through cooking, turn patties and drain drippings. To microwave bulk ground beef, place beef in a bowl, then cook on High, 9 minutes per pound (445g). Stir several times during cooking.

Nutrition Highlights

Regular ground beef (broiled), 3 oz. (85.05g)

Calories: 245.6

Protein: 20.4g

Carbohydrate: 0.0g

Total Fat: 17.5g

Fiber: 0.0g