How to cook carrotsThe results of the study werepresented at a conference on nutrition and health in Lille (France). Dr. Kirsten Brandt from Newcastle University (England) and her colleagues found that if you boil pre-cut carrots, they lose at least 25% of the substances beneficial to our health, including falcarinol, which has anti-carcinogenic properties. In addition, whole carrots retain more natural sugars, which give the root vegetable a special taste. "If you cut the carrots, you increase the surface area through which nutrients flow out into the water during cooking. Carrots cut after cooking are much healthier and tastier," noted Dr. Brandt. Four years ago, the same team of scientists showed that falcarinol, which is found in carrots, reduces the risk of developing cancer in mice by a third. Since then, researchers have continued to study the beneficial properties of the vegetable. As a result, they discovered that under the influence of heat, the cell walls of carrots and sugar, vitamin C, as well as other useful components, including falcarinol, leave the root vegetable faster. During the experiment, scientists asked 100 blindfolded people to compare the taste of carrots that were cut before cooking with those that were boiled whole and cut after. More than 80% preferred the taste of whole carrots. «The most remarkable thing is that people can get more important nutrients in a very simple way, – noted Dr. Brandt. –You just need to get a bigger pan!»Source: BBCRussian.comOn the topic:
- Anti-cancer plate
