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Wanna Fight Cancer? Don't Chop Your Carrots

Study finds cut carrots lose anti-cancer compound during cooking

By Rob Quinn, Newser Staff

Posted Jun 17, 2009 6:02 AM CDT

(Newser) – Carrots preserve 25% more of their cancer-fighting properties if they're not chopped up before cooking, according to a new study. Researchers found that the amount of falcarinol—proven to reduce the risk of tumors by a third in rats—was higher in carrots that had been boiled whole. Carrots that were cooked whole also scored far higher in taste tests, the Independent reports.

"Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are being cooked," the lead researcher explained. "By cooking them whole and chopping them up afterward you are locking in both taste and nutrients."

[Images (2)]

[Quotes (1)]

Carrots that have been cut before cooking lose a quarter of their cancer-fighting properties, according to new research. (©dane brian)

Carrots that had been chopped after cooking instead of before retain many more nutrients, including one that reduces cancer tumors by a third in lab rats. (©David Tolnem)

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The great thing about this is it's a simple way for people to increase their uptake of a compound we know is good for you. All you need is a bigger saucepan.
- Lead researcher Dr. Kirsten Brandt

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Wanna Fight Cancer? Don't Chop Your Carrots