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.

　　于是紐卡斯爾大學的科學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。