Cook carrots as it is increase the resistant againest cancer
The study
found that the characteristics of resistance to cancer in the carrots can be increased by 25 percent if the carrots were fully cooked, rather than being cut up before cooking.
Scientists at the University of Newcastle said by this way the taste to be better and also kept with sugar.
Dr. Christine Brand, who led the study said "helps to cut the carrots leak nutrients in the cooking water. Cooks carrots full and then cut it will maintain with the taste and nutrients together."
Dr. Brand discovered with his colleagues at the University of Denmark, the nutritional benefits of the material Falcareynol resistance to cancer and in thecarrots for four years ago.
Found on the taste tests conducted by the Group to a hundred people, 80 percent prefer the taste of the carrots, which is cooking as it is.