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. 11 янв. 2021 г.
Is there more vitamin A in cooked or raw carrots?
As much as people love eating raw carrots with dip, you're better off cooking them for nutrients. “The cooking process releases more beta-carotene, which is an antioxidant that gets converted to vitamin A in your body, which is beneficial to your eyes and immune system,” Allidina says.
Does cooking carrots reduce vitamin A?
Beta-carotene is converted into vitamin A in the body, which is essential for things like—you guessed it! —good vision (along with immune health and healthy skin). In 2002, researchers found that cooking carrots actually increases the amount of beta-carotene your body is able to absorb.
Why are cooked carrots more nutritious than raw?
Did you know that cooking carrots is better for you than eating raw carrots? Cooking carrots releases the hidden pockets of good-for-you beta-carotene. In fact, eating carrots raw only gives you three per cent of this substance, but when you heat them up, they release closer to forty per cent!
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