Tag: Carrot nutrients

While raw carrots offer a satisfying crunch, a study in the *Journal of Agricultural and Food Chemistry* showed that boiling carrots actually increases their total carotenoid content by 14 percent, while frying causes a decrease. The question remains: how exactly does frying impact the overall nutritional value of carrots? This guide explores the different effects of cooking on these root vegetables, helping you make the most nutritious choice for your meals.

According to research, boiling carrots can dramatically increase your body's ability to absorb the antioxidant beta-carotene, but does carrot lose nutrients when boiled? The reality is a nutritional balancing act, where some vitamins are sacrificed for the benefit of others. This article explains the science behind what happens to vitamins and minerals when carrots hit boiling water and how to retain the most goodness.