| 한 줄 해석 시험지 세트 수 | 1 |
| 한글 빈칸 시험지 세트 수 | 2 |
| 영어 빈칸 시험지 세트 수 | 2 |
| 영어 빈칸 랜덤 시험지 세트 수 | 2 |
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| 소요 포인트 | 10포인트/1지문 |
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| 지문 1 |
Microwave heating often prevents foods from developing a golden-brown crust due to retained surface moisture.↵
However, a 2020 study highlights the benefits of microwaving, including shorter processing times, lower heating temperatures, and reduced power levels, which help preserve nutrients.↵ ↵ Research suggests that microwaving and baking are better at preserving vegetable antioxidants compared to pressure cooking and boiling.↵ ↵ For instance, vitamins A and C remain intact in microwaved foods, and microwaving raw trout can even increase vitamin K levels.↵ ↵ Additionally, a study published in the journal Food Science and Nutrition found that microwave ovens consume less energy and water than other common cooking appliances.↵ ↵ Contrary to popular rumors, the International Microwave Power Institute confirms that there is no evidence that countries like Japan and Russia banned microwave ovens due to radiation concerns.↵ ↵ These rumors, which gained traction on social media, have been debunked.↵ ↵ Despite the microwave-free lifestyle movement's popularity, microwaving remains a safe and efficient cooking method that preserves nutrients and conserves resources. |