Cooked Carrots are better

Posted by All For Health on May 24, 2010 in Food Facts | 19 comments

A study from the University of Arkansas finds that cooking carrots can actually boosts their nutrient value. The scientists found that blanched, pureed carrots had 34% more of antioxidants called phenolics than raw carrots. The heating softens the fibrous root, allowing more phenolics to be released from cell walls.

Antioxidants protect our body by neutralizing free radicals, bad molecules that can damage cells, leading to chronic diseases such as cancer.