Conclusions: Significantly more beta-carotene was absorbed from meals containing cooked, pureed carrots than from meals containing the raw vegetable. Moderate carotenoid plasma response was detected within 6 h following the administration of cooked processed carotenoid-containing single meal.
Does cooking carrots reduce 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 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 it better to eat raw carrots or cooked carrots?
Carrots. Carrots are the “go-to” food when it comes to eating healthy and losing weight because the orange vegetable is low in calories and rich in vitamins A, C, and K, calcium, iron, potassium, fiber, and other nutrients. Although raw carrot slices go well with a dip, cooked carrots are softer and easier to chew.
How much beta-carotene is in raw carrots?
One cup of raw chopped carrots has about 15 mg of carotene, according to the U.S. Department of Agriculture's Nutrient Database, so you'd need to eat half a cup of chopped carrots every day for months, in order to turn to her shade of yellow.
More useful articles on a similar topic 👇
Does cooking carrots destroy beta-carotene?How much beta-carotene is in A carrot?
