胡蘿卜如何吃出豐富營養(yǎng)？

    　Rats fed on a diet containing carrots or falcarinol were found to be one-third less likely to develop full-scale tumours than those in the control group.

　　經(jīng)常攝入胡蘿卜或鐮葉芹醇元素的小白鼠與不經(jīng)常攝入上述物質(zhì)的小白鼠相比，前者患癌癥的幾率比后者降低了1/3。

　　Since then the scientists in Newcastle have been studying what happens when carrots are chopped and cooked.

　　于是紐卡斯爾大學(xué)的科學(xué)家們便開始研究胡蘿卜在被切碎和煮食的過程中會發(fā)生什么變化。

　　The latest findings show that when carrots are heated, the heat also softens the cell walls, allowing water-soluble compounds such as sugar and vitamin C to be lost , leading to the leaching out of other compounds such as falcarinol.

　　最新的發(fā)現(xiàn)表明，胡蘿卜在受熱烹調(diào)的過程中，熱量會使細胞壁軟化，引起諸如糖分、維生素C之類的水溶性養(yǎng)分流失，并導(dǎo)致鐮葉芹醇元素和其他養(yǎng)分流失。

　　If the carrot is cut before being boiled, the surface area becomes much greater--and so the loss of nutrients is increased.

　　所以如果胡蘿卜被切塊后煮食，胡蘿卜與水的接觸面增多，那么丟失的養(yǎng)分也會增多。