Scientists found "boiled before cut" carrots contained 25% more of the anti-cancer compound falcarinol than those chopped up first.
科学家发现，煮之前依旧完整的胡萝卜中所含的抗癌成分镰叶芹醇元素，要比被切过的胡萝卜高出近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.
主导此项研究的来自纽卡斯尔大学农学院农村食品系的克斯汀.布朗特博士。他指出，切碎的胡萝卜与水的接触面增多，所以在煮食的过程中会导致许多营养成分的流失。
"By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste."
“将胡萝卜整根丢进锅里煮，然后再将煮食的胡萝卜切块，这样可以有效地防止养分流失，并让胡萝卜吃起来美味可口。”
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，纽卡斯尔大学的科学家和丹麦大学的同事们共同发现了存在于胡萝卜中的叫做镰叶芹醇的健康物质。