About: http://webisa.webdatacommons.org/141705544

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	According to a 2008 report in the Journal of Agriculture and Food Chemistry, boiling or steaming carrots made its antioxidants, most notably carotenoids, more ready available to the body.
http://www.w3.org/ns/prov#wasQuotedFrom	ecorazzi.com