The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.

然后通过煮、蒸、微波和快炒研究蔬菜中硫代葡萄糖酸盐的含量。

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Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.

微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。

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It is a convection oven for even cooking, a toaster, a broiler, a microwave, and range hood all in one powerful appliance.

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"What microwave radiation does in most simplistic terms is similar to what happens to food in microwaves, essentially cooking the brain, " Black said.

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