Cooking significantly increased the levels of (13Z)-beta-carotene and (9Z)-beta-carotene and resulted in the production of (15Z)-beta-carotene, which was absent in raw carrots. 28 апр. 2010 г.
Do cooked carrots lose 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.
Do carrots lose its vitamins when cooked?
The vitamins in carrots that are fat-soluble, including vitamins A, E and K, are heat stable and won't be destroyed by boiling. In fact, cooking can help break down the vegetable's cell walls, freeing up more of the nutrients.
Are carotenoids destroyed by cooking?
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.
Are cooked carrots as healthy as raw carrots?
Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry. In fact, researchers found that boiling carrots until tender increased the concentration of carotenoids by 14 percent.
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