Researchers at the University of Seville's Food Colour and Quality Laboratory have studied the effects of different cooking methods used for tomatoes and carrots (in the oven, microwave or air fryer, amongst others) on the amount of carotenoids that are potentially available for absorption by the body following the digestion of these foods. According to the study, the bioavailability index varies ...
The study highlights that cooking can be an overlooked strategy for combating vitamin A deficiency. By identifying the most energy-efficient methods with the highest bioavailability values, the research offers practical solutions for increasing nutritional content while conserving resources. This finding could contribute significantly to a more sustainable food system if adopted and applied on a large scale.
However, it is important to note that the study's findings are specific to the cooking m...