Training Blog

Scientists have found that the anti-cancer properties of carrots are more potent if they are not cut up before cooking. It is estimated that carrots that are boiled before they are cut contain approximately 25% more falcarinol, which is and anti-cancer compound. Dr Kirsten Brandt, from Newcastle University claims that: “Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked. By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste, so the carrot is better for you all round.” The latest findings indicate that when carrots are heated the cells lose the ability to hold water inside them thus increasing the falcarinol concentration.

Studies show that in blind taste studies the whole carrots also tasted much better, eight of ten people favoured the whole vegetables over those that were pre-chopped. The reason for this is because the naturally occurring sugars which are responsible for giving the carrot its distinctive flavour were found in higher concentrations in the carrot that had been cooked whole.

Dr Kat Arney, from Cancer Research UK, remains unconvinced that keeping carrots whole would have any impact on cancer risk arguing that: “When it comes to eating, we know that a healthy balanced diet – rich in a range of fruit and vegetables – plays an important part in reducing the risk of many types of cancer, rather than any one specific food.”