Thank you Sarah!
We’re really happy that you find value in our work!
That is the whole reason why we built “foodieleaks”, to be the link between academic science and food, to try and simplify what modern science says about certain food we eat and break down the complicated terminology with simple words that can be easily understood.
We wish you a healthy long life!

Thank you! We’re so happy that you find good knowledge in our article, we truly appreciate your feedback!

Question:
Would you say that steamed carrots have the same soluble/insoluble fiber properties and amounts as boiled carrots?
Answer:
Fibers are the main components that keep carrots crunchy and solid. This means that fibers will most likely breakdown the longer you cook your carrots. It makes no difference whether you steam or boil them to the point where they are too soft, in both scenarios you’re going to be left with little to no pectin and cellulose. If you want to get carrot fibers, the best way is to consume them raw and if you insist on cooking them, try steaming them for a short time until they become just a little soft and still feels crispy, this way you’ll still have some beneficial fibers in them!

Thank you for your question and we hope we were able to provide some good information.

Would you say that steamed carrots have the same soluble/insoluble fiber properties and amounts as boiled carrots?