Studies show that microwave cooking results in more moisture loss from foods (and explains why heating cold pizza in a microwave for 30 seconds results in a rubbery crust), but that doesn’t result in significant differences in terms of nutrient retention in foods, Rankin explained.

So whether you choose microwaving or conventional cooking methods, keep your cooking times low when possible (don’t overcook that broccoli). It’s also best to use methods that require minimal added liquid; however, you can salvage nutrients that leach into cooking water when boiling foods by using the cooking liquid as a vegetable stock instead of pouring it down the drain, Linsenmeyer said.

And don’t forget the big picture. “Especially when we’re talking about fruits and vegetables, eat them any way you like them! Whether it’s microwaved, steamed, roasted or raw … more is better,” Linsenmeyer said.