They are one of the most popular vegetables in the UK but slicing and peeling your carrots is actually one of the worst ways you can prepare them, according to food and health experts.
Though the orange root vegetables are packed full of vitamins like beta-carotene, which your body turns into Vitamin A, cutting, peeling and then boiling them reduces the amount of vitamins in your carrots, making them less healthy.
The UK’s Heart Research Institute, a charity which looks at heart health and the causes of various heart diseases and problems, explains that carrots are better for you when cooked than eaten raw – but they’re better still if you don’t slice or peel them first.
They said: “Cooked carrots contain more beta-carotene than raw carrots, which is a substance called a carotenoid that the body converts into vitamin A. This fat-soluble vitamin supports bone growth, vision and the immune system.
“Cooking carrots with the skins on more than doubles their antioxidant power.
“You should boil carrots whole before slicing as it stops these nutrients from escaping into the cooking water. Avoid frying carrots as this has been found to reduce the amount of carotenoid.”
This doesn’t just work for carrots. According to the HRI, there are several foods that are healthier if they’re cooked, like spinach and mushrooms.
According to food prep website Evolving Table, it couldn’t be simpler to prepare whole carrots.
It says: “Bring a large pot of salted water to a boil. (You’ll want about 1-2 teaspoons, depending on how many carrots you’re boiling.) Make sure the water level is high enough so the carrots are completely submerged.
“Add carrots to the pot of water and bring the water back to a boil over high heat.
Boil…whole carrots for 10-15 minutes. Carrots will be done boiling when they are fork tender.”