The microwave can help cut fats as we don't grease utensils, use little or no fat for cooking and microwave cooking pulls off more fat from meats while cooking than many other cooking techniques.

Studies (Cornell University, Kansas State University and the University of Missouri to name a few) show cooking in the microwave turns out brighter, tastier, healthier fruits and vegetables because microwaves stir up water molecules, and fruits and vegetables, in a sense, steam themselves.  They need little or no cooking liquid and this means less leaching out of vitamins, minerals and cooking.