Most vegetables have maximum vitamins when they’re raw, and they lose vitamins when they are cooked. However, in some instances cooking enhances the nutritional benefits of vegetables. Carrots, for example, contain an antioxidant called beta carotene, which the body converts to vitamin A. When you cook carrots their tough cell walls are broken down, making 4 to 5 times more beta carotene available for absorption by the body.
Cooked Carrots
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