We've all heard the rumors about how "nuking" foods robs them of their nutrients. Fortunately for most of us, this is entirely false. Microwave ovens cook food using energy waves. The waves cause the molecules in food to vibrate quickly, building up their energy as heat. 

Of course, some nutrients begin to disintegrate when heated, whether it's from a microwave, a stove, or something else. But since microwave-cooking times are typically much shorter than oven-cooking times, microwaving something often does a better job of keeping its vitamins intact than other cooking methods.