Microwaving food produces different textures and flavors than other cooking methods. They determined that microwaving did produce different effects on nutrients from the other cooking methods. Similar conclusions may be drawn about other cooking methods, such as boiling. The more water used and the longer the food is cooked for, the more nutrients can leach out of the food and into the cooking water. There has also been speculation that microwaves account for a greater production of the compound acrylamide than other cooking methods.