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Cook complete carrots: cure cancer?

North East scientists are advising people to cook their carrots whole, after research proved that it boosted anti-cancer properties by 25%.

The study, carried out by Newcastle University’s Dr Kirsten Brandt and researcher Ahlam Rashed, found that ‘boiled-before-cut’ carrots contained 25% more of the anti-cancer compound falcarinol than those that were chopped before cooking.

The naturally-occurring sugars which are responsible for giving the carrot its distinctively sweet flavour were also found in higher concentrations in the carrot that had been cooked whole.

Dr Brandt said this meant the ‘boiled-before-cut’ carrots not only had a higher nutritional value but also tasted better.

“Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are being cooked,” explained Dr Brandt. “By cooking them whole and chopping them up afterwards you are locking in both taste and nutrients so the carrot is better for you all round.”

“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.”

This was posted in Bdaily's Members' News section by Ruth Mitchell .