Carrots is best to be boiled
Carrots are the best source of vitamin C and carotenoids, a type of antioxidants that includes beta carotene. Both are an important contribution to the health of our eyes. Plus, can reduce the risk of heart attack and some cancers.
According to a recent study published in the Journal of Agricultural and Food Chemistry, boil the carrot will make the content karotenoidnya 14 percent higher. The reason is, the fibers in a carrot cell walls tend to remember the carotenoids. When heated, the compound would be released so that our digestive tract is more easily 'caught'.
The study also found that antioxidant levels in carrots seen increased after boiling, whereas the vitamin C content was reduced slightly. Antioxidants are needed by the body against free radicals.
To retain the original color woertel, provide information on a little salt. Or, drop a little olive or canola oil in a carrot that has been boiled. Fat from the cooking oil will help the body absorb more beta-carotene than carrots.
