Carrots Better Unchopped

Carrots are one of the healthiest foods around but how do we cook them to better retain those healthy chemicals inside?

Scientists at Newcastle University have found that lightly boiling, or roasting the roots whole, rather than chopping them up, means you keep about 25% more nutrients in the vegetable. Carrots also contain various “anti-cancer” compounds.

Raw carrots contain the same beta-carotene (a precursor to vitamin A) chemicals as cooked carrots, but they are less easily absorbed.