Cooked carrots can produce 40% more minerals and vitamins, if they are cooked longer. Many experts claim that cooked carrots are very beneficial for people suffering from cancer.
Carrot has vitamin A, K, E, B1, B2, B3, B6, C, phosphorus, potassium, folic acid, and beta carotene which can prevent and treat cancer.
If you cook the carrot long enough, it can have other benefits as well:
It will protect your vision
A deficiency in vitamin A can cause your eye’s photoreceptors to deteriorate, which leads to vision problems. Eating foods rich in beta-carotene may restore vision, lending truth to the old adage that carrots are good for your eyes.
It will improve your liver function and digestion
Carrot extract may help to protect your liver from the toxic effects of environmental chemicals.
It will strengthen your immunity
A well-functioning immune system is vital for overall health – it helps our body identify and fight off foreign viruses, bacteria and other threats.
When it comes to strengthening the immune system, vitamin A (along with vitamin D) takes center stage. It stimulates the production and activity of white blood cells, which play a huge role in defending the body against diseases.
It will improve your skin condition
Carrots’ high levels of vitamin A can help you achieve that glowing, healthy skin you’ve always wanted.
Vitamin A is routinely used to treat skin conditions like acne, eczema, psoriasis, cold sores, wounds, burns and even sunburn. And rough and dry skin is a common sign that you’re not getting enough vitamin A.
It will reduce the risk of stroke by 40%
Carrot extract has been found to be useful for the management of cognitive dysfunctions and may offer memory improvement and cholesterol-lowering benefits.10
It will cleanse your body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fiber present in carrots helps clean out the colon and hasten waste movement.
It will preserve your blood vessels and your heart
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.
The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
It will protect you from several cancer types
According to the American Institute for Cancer Research, the antioxidant beta-carotene contained in carrots is thought to protect cell membranes from oxidative stress and inhibit the growth of cancer cells.
The nutrients in carrots are tightly encased in protein sacs that have to be broken by heat (cooking) or mechanical action (grinding, juicing, proper chewing).
Cooking the carrots in fat or oils, pureeing or juicing them increases the availability of carotenoids by 600 percent.
Fats also help the absorption of carotenoids into the blood by 1,000 percent, as carotenoids are fat soluble, so pour a little olive oil on top!
As for storage, keep them in the coolest part of your refrigerator in a sealed plastic bag or wrapped in a paper towel, which should keep them fresh for about two weeks.
Avoiding storing them near apples, pears or potatoes, as the ethylene gas they release may turn your carrots bitter.