We can't generally say which is more important, vitamin C or carotene. The answer varies from person to person. Therefore, raw and cooked carrots have their own advantages and disadvantages. How to eat it is up to you. You can get more vitamin C when you eat it raw, and more carotene when you eat it cooked. They are all good ways to eat. There is no need to struggle, so we have to compete.
The first question about carrots is that people like them, not raw and cooked. Most people around me, including my wife and children, are against carrots. They like to eat them raw, but if they don't like them, they should carefully process them to improve the hidden shape of the taste. My breakfast carrot thing started with a cup of soybean milk and rice paste. Carrots, oats and rice, each accounting for one third, are put into a soymilk machine and beaten into rice paste, which is slightly sweet and not like carrots at all.
Fried with oil or stewed with meat can make carotene better absorbed and utilized.
Carrots contain more carotene, which is a kind of vitamin A, and vitamin A is a fat-soluble vitamin.
When eaten raw, 70% of carotene cannot be absorbed.
Cooking with edible oil or cooking with meat can make carotene dissolve in oil, which can greatly improve the utilization efficiency of carotene.
Recommended eating method: 1. Chop carrots, stir-fry them in an oil pan for a few times, and make them into stuffed buns or jiaozi stuffing;
2. Shred potatoes and stir fry in the pan. This is also my favorite way to eat.
Nowadays, carotene and vitamin A are added to many beauty products, which play a role in skin care together with other vitamins. Actually, I think it's better for everyone to eat carrots. The effect is not necessarily worse than applying it directly on the face, and the repair from the inside out will last longer.