Microwaving is actually a good way to minimize the loss of nutrients! The nutrients of most concern when microwaving are the water soluble vitamins: vitamin C and the B vitamins. These vitamins are lost more easily during the cooking process, because they easily move into the cooking water. The fat-soluble vitamins (A, D, E, and K) are not as easily lost in the water during the cooking process. The difference in nutrient quality caused by cooking (including microwaving) is very minimal! The most important thing is that you are eating your fruits and veggies! No matter how you prepare them, or what form—fresh, frozen, canned, dried, or 100% juice—you prefer, consuming fruits and vegetables is much more beneficial to you than not consuming them at all!