Furthermore, another 2009 study published in the Journal of Food Science found that if you cook carrots with their ‘skin’ on, you will actually triple their antioxidant levels. Nevertheless, try to avoid frying, because this cooking method reduces carotenoid levels by 13 percent.
According to a 2003 study conducted by Wilfried Andlauer and colleagues, on the influence of the cooking process on phenolic marker compounds of vegetables, published in the International Journal for Vitamin and Nutrition Research, if you cook carrots with less water (via microwave, for example) you will increase their phytonutrients levels (which are powerful antioxidants).
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