胡蘿卜如何吃出豐富營(yíng)養(yǎng)？

        Scientists found "boiled before cut" carrots contained 25% more of the anti-cancer compound falcarinol than those chopped up first.

　　科學(xué)家發(fā)現(xiàn)，煮之前依舊完整的胡蘿卜中所含的抗癌成分鐮葉芹醇元素，要比被切過(guò)的胡蘿卜高出近25%。

　　Lead researcher Dr Kirsten Brandt, from Newcastle University's School of Agriculture, Food and Rural Development, said: "Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked.

　　主導(dǎo)此項(xiàng)研究的來(lái)自紐卡斯?fàn)柎髮W(xué)農(nóng)學(xué)院農(nóng)村食品系的克斯汀.布朗特博士。他指出，切碎的胡蘿卜與水的接觸面增多，所以在煮食的過(guò)程中會(huì)導(dǎo)致許多營(yíng)養(yǎng)成分的流失。

　　"By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste."

　　“將胡蘿卜整根丟進(jìn)鍋里煮，然后再將煮食的胡蘿卜切塊，這樣可以有效地防止養(yǎng)分流失，并讓胡蘿卜吃起來(lái)美味可口。”

　　The Newcastle scientist, along with colleagues at the University of Denmark, discovered the health benefits of falcarinol in carrots four years ago.

　　四年前，紐卡斯?fàn)柎髮W(xué)的科學(xué)家和丹麥大學(xué)的同事們共同發(fā)現(xiàn)了存在于胡蘿卜中的叫做鐮葉芹醇的健康物質(zhì)。