London, Nov 08: Vegetables cooked in the microwave may lose ingredients that could help fight cancer, it has been reported. For example, broccoli "zapped" in the microwave with a little water loses up to 97% of some of the antioxidant chemicals it contains. By comparison, steamed broccoli loses 11% or fewer of its antioxidants. Accroding to Portuguese researcheres who conducted the experiment, many nutrients simply dissolved away during the cooking process Bureau Report