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. 22 дек. 2009 г.
Do cooked carrots have beta-carotene?
100 grams of cooked carrots provides 8,279 micrograms (mcg) of beta carotene. 100 grams of cooked spinach without fat added provides about 6,103 mcg of beta carotene.
Does beta-carotene survive cooking?
Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling. Cooked vegetables were occasionally higher contents of fat-soluble vitamins, including α-tocopherol and β-carotene, than that of their fresh counterparts, but it depends on the type of vegetables.
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 carotene be destroyed by heat?
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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