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Is it true that slightly cooked Carrots are better for you than raw Carrots?

Cooking can make certain foods, such as Carrots, easier to digest for some people; yet, it can also reduce the amount of some of the nutrients that the food offers. Quickly cooking vegetables, such as Carrots, using the techniques that I focus on in this book, makes them more digestible but won't result in too much nutrient loss.

Yet, I would hesitate to say that cooked Carrots are better than raw since, for people who don't have any challenge digesting raw Carrots, the additional nutrients from raw Carrots would be beneficial. What I can definitely say is that lightly cooked Carrots (and all vegetables) are much better for you than Carrots (and all vegetables) cooked for a longer period of time, since cooking time is definitely related to nutrient loss.

By the way, studies have shown that carotenoids are better enhanced when carotenoid-rich foods are eaten in the presence of fat or oil. Therefore, to maximize the absorption of beta-carotene, alpha-carotene and other carotenoids in your Carrots, you may want to consider eating them with some nuts or a little flaxseed oil or olive oil dressing.