It is common to hear the myth that microwaving foods reduces their vitamin content and is overall an unhealthy practice, but does that statement hold any truth? In studies such as that performed by Dr. Zhang in the journal entitled "Food Chemistry," it has been declared that microwaving food has no greater rate of degeneration of nutrients between any other method of cooking. Whenever foods are cooked, vitamin levels decrease and the more food is cooked, the less vitamin content you will end up with.
In many cases, it may actually be beneficial to microwave foods. According to the same study, this is especially the case with vegetables as they can be cooked faster in the microwave than conventional cooking methods. Vitamin content in microwaved vegetables were found to be higher than those cooked with stoves or ovens. This is the exact opposite of the myth that microwaved foods are unhealthy.
Perhaps some of this myth is related to the fact that most designed for microwave foods are unhealthy to begin with. TV dinners and other such foods are not a good choice of diet regardless of cooking method. In your meal, cooking method will not have as significant an effect in comparison to the inredients you have chosen. That having been said, if you have a diet that is full of vegetables to begin with and you normally cook them using the stove, it may be worth switching to the microwave for a more vitamin rich diet. Better yet, eating raw vegetables leaves all vitamin content intact and should be the first choice for consuming vegetables.