You don’t have to eat carrots raw to absorb their healthier aspects, but a British study finds that keeping your orange tubes whole while cooking locks in up to 25 percent more nutrients and cancer-fighting compounds—and taste.
Photo by Tracy O.
The part of the carrot that your long-term health might consider, falcarinol, has been shown to raise cancer resistance in rats, and it’s more concentrated in carrots kept whole while cooking (presumably in a bigger pot than you’d normally use). The part of your carrot that your mouth wants to actually eat, however, benefits from the same reduction of surface area:
via lifehacker.com
Interesting tip via Lifehacker, courtesy of BBC. I wonder what other root vegetables this might apply to?
