“…Conversely, an enhancement of carotenoids bioavailability in cooked carrots and spinach, attributed to the ease of chemical extraction after cooking, was evidenced [5]. In general, many studies showed that all cooking methods improve some while compromising other nutritional and technological aspects of food (e.g., the leaching of soluble vitamins), suggesting that methods not requiring water immersion help to preserve the nutritional value of the product [7,8]. Another study, which focused on the color, pigments, total phenolic content and antioxidant activity in artichokes, green beans, broccoli and carrots cooked under different conditions, indicated that sous-vide cooking preserved chlorophyll, carotenoids, phenolic content and antioxidant activity to a greater extent than boiling and retained color better [9].…”