Cooking Carrots
News to me. Carrots cooked whole and then sliced up after cooking tastes better and are better for you.
Researchers at the University of Newcastle found that “boiled-before-cut” carrots contained 25 per cent more of the anti-cancer compound falcarinol than those that were chopped up first. And the sugars which give the carrot its distinctively sweet flavor were also found in higher concentrations in the carrot that had been cooked whole, so the vegetable tasted better as well as being healthier.
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