You were almost totally right until you bashed the microwave. Contrary to popular urban myth, microwaves are the least likely tool to destroy nutrients in our food. Example: when was the last time you seared some edges of your food into a delicious black carcinogen with a microwave?

But don't take my word for it:

Harvard Health https://www.health.harvard.edu/staying-healthy/ask-the-doctor-microwaves-impact-on-food

https://www.wvlt.tv/content/news/Does-microwaving-vegetables-kill-the-nutrients-370647331.html

"Khrysta: The best cooking method to retain nutrients is one with a quick cook time, moderate temperature and as little liquid as possible. This makes microwaving, with very little water, one of the best cooking methods. Stir-frying and sautéing come next. Boiling is one of the worst for retaining nutrients."

Khrysta Baig, Nutritionist, Knox County Health Department

Khrysta holds a Master’s of Science in Public Health from the Johns Hopkins Bloomberg School of Public Health, Human Nutrition Program. She is a registered dietitian and a certified health education specialist.