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.
Boil the carrot will make its carotenoids 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 maintain the original color carrot, add 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.
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