"All cooking methods, and microwaving in particular, led to a significant loss in colour. Antioxidant properties were assessed through the ,.1-diphenyl-2-picrylhydrazyl (DPPH) and total polyphenol (TPC) content. Both values increased with prolonged cooking times, especially by steaming and microwaving. The highest beta-carotene content was found in microwave cooking. In addition, more calcium was eluted by cell tissue."
For all three cooking methods, cooking time was negatively correlated with hardness. More correlations between variables with microwave cooking were observed. As a consequence, the latter emerged as the most effective cooking method to soften carrots in the shortest time and with the highest functional values.
Source: Lee Seung-Woo, Kim Bum-Keun, Han Jung-Ah, 'Physical and functional properties of carrots differently cooked within the same hardness-range ', 2018, LWT-Food Science and Technology, Vol. 93, pag. 346-353.
For all three cooking methods, cooking time was negatively correlated with hardness. More correlations between variables with microwave cooking were observed. As a consequence, the latter emerged as the most effective cooking method to soften carrots in the shortest time and with the highest functional values.
Source: Lee Seung-Woo, Kim Bum-Keun, Han Jung-Ah, 'Physical and functional properties of carrots differently cooked within the same hardness-range ', 2018, LWT-Food Science and Technology, Vol. 93, pag. 346-353.