Carrots Cooked Whole Retain More Nutrients

Carrots cooked whole retain 25% more of a possible anticancer compound, falcarinol, than carrots that are chopped before cooking. Chopping increases the surface area so more of the nutrients leach out into the water while they are cooked. By cooking whole, and chopping them up afterwards, you are locking in both taste and nutrients. Pre-chopped carrots similarly lost more vitamin C than those cooked whole. Blind taste tests with almost 100 people found that 80% preferred that flavor of carrots cooked whole. The whole-cooked carrots, scientists explained, retain more of their natural sugars and their sweet taste.

Source: Tufts University Health & Nutrition Letter, August 2009

Lynda Johnson
Lynda S. Johnson, M.S., R.D.
Nutrition & Health Education Specialist
University of Missouri Extension
14 E. 19th Street, Suite 102
Higginsville, MO 64037
Phone: 660-584-3658 Fax: 660-584-3659