the study does make the following clarification:
The average composition of the raw carrot meal consisted of 54.8 µg/g trans β-carotene, 3.02 µg/g cis βcarotene, 25.2 µg/g trans α-carotene, 0.78 µg/g cis αcarotene, 1.42 µg/g lutein (total) and 0.08 µg/g zeaxanthin. We aimed at receiving 15 mg of trans βcarotene in each test meal; therefore the volunteers received 275 g of raw carrots in each test meal. The average composition of the cooked carrot puree meal consisted of 62.5 µg/g trans β-carotene, 2.52 µg/g cis βcarotene, 23.6 µg/g trans α-carotene, 1.18 µg/g cis αcarotene, 1.37 µg/g lutein (total) and 0.05 µg/g zeaxanthin. We aimed at receiving 15 mg of trans β carotene in each test meal; therefore the volunteers received 240 g of pureed carrots in each test meal.
...and, if you were naive, you might conclude that you're using less puree.
but, stop for a moment and ask yourself how much raw carrot you need to get to 240 g of puree. this is the best thing google could give me:
1 pound carrots = 450g = 1 average bunch = 6 – 8 medium or 4 very large = 3 cups chopped = 2 1/2 cups grated = 1 1/3 cups cooked and mashed.
at a factor of 2.25:1, that's 540 g of raw carrot to get 240 g pureed - which is worse than i previously calculated, by a good margin.
i've made my point.