Follow us on: Facebook Twitter YouTube

Ultraviolet light increases antioxidant value of carrots

Issue Date: February 16, 2011

Exposing sliced carrots to UV-B, one of the three kinds of ultraviolet light in sunshine, can boost the antioxidant activity of the vegetable. That's according to preliminary studies by U.S. Department of Agriculture research food technologist and research leader Tara H. McHugh. She is with the Agricultural Research Service, USDA's chief scientific research agency.

Please log in to see this story.
Full online content is available to Farm Bureau agricultural or collegiate members.

Special Reports



Special Issues

Special Sections