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Cooked carrots cut cancer risk

By Ellie Omahoney on Thursday 18 June 2009

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Carrots, Vegetables, Food, Health, Marie Claire Pictures

Cooking carrots before chopping them up can boost their anti-cancer properties by up to 25%, according to new research.

Researchers from Newcastle's school of agriculture, food and rural development, found that when the orange vegetable is left intact, valuable nutrients are locked in, making carrots healthier and more nutrient rich than if you chop them up before cooking.

Carrots contain huge amounts of carotenoids, which are converted into vitamin A in the body. They are also an excellent source of the anti-cancer compound falcarinol.

Dr Brandt, who conducted the research, said in today’s Daily Mail: 'The great thing about this is it's a simple way for people to increase their uptake of a compound we know is good for you. All you need is a bigger saucepan.'

The team also carried out a taste test nearly 100 volunteers comparing carrots boiled before being cut and some that were cut up first. More than 80% said that carrots cooked whole tasted better.