Cook carrots whole boosts

Cooking carrots whole boosts their anti-cancer properties by 25% compared to chopping them before cooking, new research reveals.

Cutting the carrots before cooking adds to this effect, as the carrot surface area becomes much greater, and so more nutrients are lost as well as the sweet taste.

Dr Brandt concluded:

“We all want to try to improve our health and diet by getting the right nutrients and eating our five-a-day. 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.”

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