Carrots are rich in antioxidants, especially beta-carotene, which can help protect the brain from oxidative stress and reduce the risk of cognitive decline. But is it healthier to cook carrots or eat them raw? Should you steam carrots or roast them?
Check out these FOUR culinary applications and how it impacts your brain health.
Cooking breaks down the cellular walls in carrots, allowing the body to absorb nutrients such as carotenoids more easily. The antioxidant carotenoid helps decrease the risk of certain cancers and eye disease.
Steaming carrots increases beta-carotene absorption by 14 percent compared to eating them raw. Steaming or boiling carrots vs roasting them, can prevent nutrient loss from overheating. It will, ultimately increase the vitamin A, vitamin K, and potassium.
Cooking carrots can reduce vitamin C levels due to the vitamin’s high instability when heated. Research shows that having more vitamin C can increase blood antioxidant levels 30%. This helps the body fight inflammation.
The fermentation process from pickling carrots increases the probiotics in carrots, which is great for gut health. Pickling is also a great way to enjoy out of season produce.Pickling vegetables doesn’t remove nutrients, though it does add sodium.