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Don’t cut your vegetables before you cook them.
Scientists found that potatoes retain 50% more potassium when cooked whole, than when they’re chopped up. And carrots hang onto 25% more cancer-fighting compounds when cooked whole. And as a bonus, your food will taste better! According to researchers at Newcastle University in the UK, cutting vegetables into pieces before cooking them means that compounds such as sugars and acids leach into the water – which causes them to lose flavor.