Please answer! what vitamins remain in foods that are microwaved or heated in a microwave if any?

All, no effect, Why?: Microwave, i.e. Higher frequency than radio but lower than infra-red waves, is just a way of heating mostly the water in food, from below the surface instead of just from outside in. Vitamins can be degraded at high temps, but higher temps, at the surface of foods, is a larger issue for usual surface heat cooking methods. See: http://en.Wikipedia.Org/wiki/electromagnetic_radiation.

Most vits remain but: Cooking food by any method can reduce vitamins. While microwaving reduces most vitamins it may reduce vitamins less than other cooking methods; in general the amount of vitamins left is similar to other cooking methods: http://www.Ncbi.Nlm.Nih.Gov/pubmed/7047080 however, it may damage phytonutrients more: http://www.Greenmedinfo.Com/blog/studies-show-microwaves-drastically-reduce-nutrients-food.