Carrots retain health-giving qualities when they're not chopped up
18 June 2009
Don’t chop up carrots before you boil them – if you do, you’re losing most of the cancer-fighting properties of the vegetable.

Instead, say researchers, cook the carrot whole, and chop it up only after it’s been boiled.  That way, the vegetable retains more of its cancer-fighting compound falcarinol.

It also seems the carrot tastes better if it’s not chopped up before cooking.  It keeps more of its natural sugars, and was preferred in a blind tasting, say researchers from Newcastle University.

(Source: Newcastle University School of Agriculture, Food and Rural Development).