Cook your carrot

Cooking vegetables boosts levels of some antioxidants according to a latest study in a series of overturning conventional wisdom about the nutritional superiority of raw produce. On taking note of carrots and broccoli, which were boiled, steamed and fried. Boiling and steaming were best at preserving carotenoids or even boosting them, while frying caused the greatest losses, though results varied among the vegetables. For broccoli, steaming increased a variety of potentially anti cancer phyto chemicals. Cooking helps soften fibre, making certain compounds more extractable, and it also converts some of them to more active forms. Cooking does reduce some vitamins and phytochemicals, however so do not overcook.