Carrots are the best sources of vitamin C and carotene, one of the types of antioxidants that includes beta carotene. Both provide 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 carotenoid content of 14 per cent higher. Because 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, where as the vitamin C content was reduced slightly. Antioxidants are needed by the body against free radicals.
To maintain the original color Carrots, Dab a little salt. Or, dab a little olive or canola oil on the carrots that have been boiled. Fat from the oil will help the body absorb more beta-carotene than carrots.
