Don’t cut up your carrots


Cooking carrots whole before chopping them up boosts their anti-cancer properties by 25 per cent, researchers say.

Leaving the vegetable intact prevents valuable nutrients from being easily washed away into the water, claim scientists.As an added bonus, boiling unchopped carrots also makes them taste better, they said. They can then be chopped up once cooked without loss of nutrients.

Carrots have long been prized for their health benefits, especially their vitamin and fibre content. They contain huge amounts of carotenoids which are converted into vitamin A in the body. They are also an excellent source of the anti-cancer compound falcarinol.

Independent nutritionist Dr Carrie Ruxton said ‘This is good news as boiling them whole appears to help them keep more of the nutrients.

‘This could apply to other vegetables, such as parsnips which are from the same family and have a roughly similar size and texture.’

This story appeared in today’s Daily Mail newspaper

Whether to peel the vegetables is largely a matter of personal taste, she said.

‘It’s a good idea to scrub potatoes rather than peel them because all the vitamin C is under the skin, but with vegetables that contain more uniformly distributed nutrients it shouldn’t be that important.’

However, she added that probably the best way to eat carrots is raw.

This story appears in today’s Daily Mail.