Nutrition Diva Are you "killing" the nutrients in your food? InstantPots, microwaves, and leftovers…and my only cardinal rule
Mar 25, 2026
They compare Instant Pot, stovetop, microwaving and boiling to see which methods preserve vitamins best. Frozen versus long-stored fresh produce gets a surprising breakdown. Leftovers, reheating and the one cardinal rule about hot food and plastic are covered. Practical tips stress cooking methods people will actually eat.
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Nutrients Decline Gradually After Harvest
- Nutrient losses start at harvest and continue gradually during storage and handling.
- Monica Reinagel explains frozen produce often retains more nutrients because it's frozen soon after harvest, locking value in.
Not All Nutrients Are Equally Fragile
- Different nutrients respond differently to cooking: proteins and fiber are stable while many vitamins are fragile.
- Monica says microwaving is nutrient-friendly because it uses short times and minimal water, preserving vitamins.
Avoid Prolonged Boiling If You Want Vitamins
- Avoid long boiling when you want to preserve vitamins and minerals because they leach into cooking water.
- If you do boil, Monica recommends using the cooking liquid (like broth) or repurposing it for rice to recapture nutrients.