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How to Cook for Maximal Carotenoid Absorption?

Tags: food, health, science
Asked by pranavfoodie, 23 Jun '11 12:56 pm
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Answers (1)


Cooking methods like steaming or saut from a brief period helps retain vitamins and phytonutrients like carotenoids and overcooking destroys both vitamins and phytonutrients. If the cooking method is steaming toss in a little healthy fat (olive oil, sunflower oil) before serving to ensure carotenoid absorption. Example lycopene in tomatoes is absorbed in highest amounts from cooked tomato products that contain a little olive oil.
Answered by Preeti Desai, 23 Jun '11 12:59 pm

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