Does Microwaving Veggies Kill Nutrients?

Anahad O’Connor, writing in his "The Claim" column, takes on the widely-held conviction that cooking vegetables in the microwave destroys valuable nutrients. The truth, O’Connor tells us, is that microwaving destroys far fewer nutrients than other means of cooking, largely because microwaving uses less of two things that destroy nutrients during cooking: heat and water.
O’Connor directs our attention to studies at Cornell University, which looked at the effects of cooking on water-soluble vitamins
in vegetables. That research found that spinach retained nearly all its folate
when cooked in a microwave, but lost about 77 percent when cooked on a
stove. it also found that bacon cooked by microwave has significantly
lower levels of cancer-causing nitrosamines than conventionally cooked bacon. O’Connor also points to a study published in The Journal of the Science of Food
and Agriculture in 2003 that 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.