Are cooked carrots a good source of fiber?!
Answers: Carrots are a good source of soluble fiber, but the Journal of the American Medical Association says cooking will reduce it. They advise people who seek to get more fiber in their diets to eat raw carrots and broccoli.
Even though carrots exhibit great nutritional benefits, they are not a complete food.
Of all the commonly consumed vegetables, carrots provide the highest amount of
provitamin A carotenes. Carrots also offer an excellent source of fiber, vitamin K, and
biotin. They are a good source of vitamins B6 and C, potassium, and thiamine.
Carrots contain a large amount of antioxidant compounds which help to protect against
cardiovascular disease and cancer. The high intake of carotene has been linked with a
20 percent decrease in postmenopausal breast cancer and up to a 50 percent decrease in
the cancers of the cervix, bladder, colon, prostate, larynx, and esophagus. Extensive
studies have shown that a diet that includes at least one carrot per day could cut the rate
of lung cancer in half.
Carrots are also effective in promoting good vision, especially night vision.
Beta-carotene provides protection against macular degeneration and the development of
senile cataracts - which is the leading cause of blindness in the elderly.
Cooking shouldn't affect the fibre content of food. If the fibre percentage goes down slightly from raw to cooked, it would be because cooking adds to the water content, thereby decreasing the percentages of every other nutrient.
Raw carrots are wholesome and great snack foods because you can carry them in your pocket and just whip it out when you are hungry.