LONDON (Reuters) - The anti-cancer properties of carrots are enhanced 25 percent if they are cooked whole rather than chopped up beforehand, a study has found.
They taste better too, according to scientists at Newcastle University, because more of their sugar is retained.
“Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked,” said lead researcher Dr Kirsten Brandt.
“By cooking them whole and chopping them up afterwards, you are locking in both taste and nutrients.”
Brandt, along with colleagues at the University of Denmark, discovered the health benefits of the anti-cancer substance falcarinol in carrots four years ago.
A blind taste test they conducted among 100 people also found 80 percent preferred the taste of whole-cooked carrots.
Reporting by Mandalena Munkonge; Editing by Steve Addison