From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low. 21 февр. 2016 г.
Are cooked carrots better for you than raw carrots?
Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.
Do cooked carrots have more vitamins than raw?
Cooked carrots are actually more nutritious Needless to say, vitamin A is pretty good stuff. In 2012, the Journal of Food Science and Technology found that carrots, when raw, have very tough cellular walls, which stop our bodies from converting anymore than 25% of the beta-carotene present in carrots into vitamin A.
Do carrots lose vitamins when cooked?
Water-soluble nutrients like vitamin C and vitamin B and a group of nutrients called polyphenolics seem to be the most vulnerable to degradation in processing and cooking. Canned peas and carrots lose 85 to 95 percent of their natural Vitamin C.
Why the difference in the vitamin A content of the raw carrots and cooked carrots?
Well, carrots contain beta-carotene, also called carotenoids which are better absorbed by the body in the form of cooked carrots. Also, a study published in the Journal of Agriculture and Food Chemistry proves this fact. It shows that boiling and steaming tends to preserve the antioxidant carotenoid found in carrots.
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