Nutrition dogma says eat your vegetables raw. But an American study suggests that cooking carrots can actually boost their nutrient value.
Food scientists found that blanched, puréed carrots had 34 percent more of the antioxidants called phenolics than the raw root. Antioxidants protect the body by neturalizing free radicals; these rogue molecules can damage cells, leading to chronic diseases such as cancer.
How did the cooked carrots come out ahead? Heating softens the fibrous root, allowing more phenolics to be released from cell walls.
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