Cooking Loss Cooking your food releases more beta-carotene, but there is a downside: Foods lose beta-carotene during cooking. You can control the amount lost by using specific methods of cooking.
Does cooking destroy beta-carotene?
Beta-carotene is not a heat-sensitive nutrient, therefore, it is not destroyed with a short cooking time; actually, when this vegetable is cooked, the cell walls of the plant tissues soften, making it easier for our digestive system to assimilate this precious substance.
Does cooking carrots increase beta-carotene?
In 2002, researchers found that cooking carrots actually increases the amount of beta-carotene your body is able to absorb.
Is beta-carotene affected by heat?
The concentrations of cis-β-carotene changed a little when heating at over 125 °C for 30 min, whereas the degradation of all-trans-β-carotene was significant after heating at 50, 100, 125 or 150 °C for several minutes.
Can carotenoids be destroyed during the cooking process?
There is a perception that carotenoids are destroyed by the heat process involved in cooking of vegetables. In fact, carotenoid loss is minimal with moderate cooking, and in many cases, carotenoids become more bioavailable after cooking, probably because heat pro- cessing liberates them from cell matrices.
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