Directly steamed or boiled, sweet taste easy to digest, laxative effect, the elderly and children are better. And boiled potatoes sweet potatoes have the same effect.
With vegetable oil fried, carotene dissolved in oil, easy to absorb, and green leafy vegetables with, increase the color of the dish, enhance appetite.
And lamb stewed together, not only to go to the fishy flavor of lamb and increase the nutrition of carotene in the dish, is the top winter tonic.
and pork together with fried vegetables, increase the color and flavor, carotene is fully absorbed.
In that case, it is better to cook it by various methods to fully utilize the best features of carrots that are rich in nutrients. Raw with a sweet flavor, cooked with no taste, is pure boiled flavor. Carrot's main nutrient is carotene, carotene is ester-soluble vitamins, only in the fat can be fully absorbed, so you need to use oil frying and stir-frying before eating; other vegetables if they contain vitamin C, B and other water-soluble vitamins try to eat raw, otherwise it will cause the loss of vitamins. Haha, don't get too used to eating anything, that's not good The carotene in carrots is an ester-soluble vitamin, which can only be fully absorbed in fats and oils So it needs to be eaten after frying in oil or cooked with meat in order to be absorbed by the body. Carrots with good color and luster are also carved into dragons, phoenixes, flowers and grasses to decorate and beautify the overall effect is very prominent, but also to increase the effect of appetite Cooked good, because carotene is ester-soluble vitamins, only in the fat can be fully absorbed, so to fry and eat, nutrition is better. The carotene of carrots is soluble in animal fat and is generally most fully absorbed when cooked with meat. I heard when the nutritional health consultant friend said, carrots only in the process of cooking and frying will be carotene and other rich nutrients evaporate, so it is cooked to eat the best.
Being cooked is the best way to improve your eyesight. Raw food is difficult to absorb the rich nutrients such as carobin. On the contrary, cooked to eat to absorb carrot and other rich nutrients up to 90% more
Carrot is a good thing, almost everyone on earth knows, but how to "eat into the stomach, into the nutrients", there are many people are not very clear. Life has some about eating carrots of the misunderstanding, let's take a look:
1. vegetables eaten raw, the nutrition will not run out, so carrots should be eaten raw to have nutrition. Wrong!
Carrots are vegetables, but the carotenoids contained in fat-soluble, combined with lipids can be enzymatically, cooking carotenoids are more stable, basic nutritional science shows that our fried vegetables can be preserved 76% to 94%. Therefore, raw carrots, carotenoids due to the absence of fat and difficult to absorb, resulting in waste. By the same token, simmered liver tip, clear fried chicken liver is more conducive to the absorption and utilization of vitamin A than salt water liver.
2. Eating too much vitamin A can be toxic, so carrots can not always eat. Wrong!
Overconsumption of vitamin A (cod liver oil, winterized dog's liver) will be toxic symptoms, mainly manifested as anorexia, excessive agitation, bone pain, limitation of limb movement, thinning hair, hepatomegaly, muscle stiffness, itchy skin, headache, dizziness, adults long-term daily intake of greater than 15,000 micrograms of retinol equivalents can be toxic. However, after a large intake of carrots, in addition to the accumulation of fat in the skin to make it yellow (can disappear after stopping), has not been found to have other toxicity; on the contrary, the carotenoid carotenoid cancer inhibition role than vitamin A is more valued, because it also has the role of antioxidant, often eat carrots can reduce the incidence of lung cancer, gastric cancer, prostate cancer.
3. All green vegetables and red and yellow vegetables and fruits have carotenoids, which can be used as a source of vitamin A. The carotenoids can also be used as an antioxidant.
Wrong. It is true that they all contain carotenoids, but the bioavailability is not the same, with beta-carotene being the highest, with 6 micrograms equivalent to 1 microgram of vitamin A, and the other carotenoids being less than half that. And zeaxanthin, capsaicin, lycopene simply can not be decomposed to form vitamin A.
So, when we eat carrots should pay attention to the cooking method, such as vegetarian fried carrots, carrot slices with slices of yam fried meat, beef stewed carrots and potatoes, etc., are able to make the β-carotene by the human body to be absorbed, and the raw food can only increase the burden on the digestive system, both the The "little ginseng" can only "through the intestine through".
Carrots are a crunchy, flavorful, and nutritious vegetable. According to the latest issue of "Popular Medicine" magazine, the latest research by American scientists and confirmed: eat two carrots a day, can make the blood cholesterol down 10% to 20%; eat three carrots a day, to help prevent heart disease and tumors.
So, how should we eat carrots? People are not very clear. People's habit of eating carrots is to eat raw, cut into silk and fans and other cold after eating, or cut into slices with other vegetables fried food. Do not know, this is not in line with the principle of nutrition. Because the main nutrient in the carrot is β-carotene, which exists in the carrot cell wall, and the cell wall is composed of cellulose, the human body can not be directly digested, the only way through the chopping, cooking and chewing, etc., so that the cell wall is broken, β-carotene can be released for the human body to be absorbed and utilized.
Experiments have shown that if you cook with a pressure cooker, because it reduces the contact between the carrot and the air, the preservation rate of β-carotene can be as high as 97%. Experiments also show that β-carotene in the body of the digestive absorption rate and the amount of fat used in cooking is closely related to the amount of cooking oil cooked with sufficient cooking oil, β-carotene in the body of the digestive absorption rate of up to 90%. Because, β-carotene is a fat-soluble substance, it is only soluble in oil, not water.
While carrots are rich in beta-carotene, but to maintain its nutrition, and can be truly digested and absorbed by the body to utilize, and our consumption and cooking methods have a great relationship. Scientific and reasonable way to eat is: carrots should be cooked and eaten, to maintain its nutritional best cooking method has two points, one is to cut the carrot into cubes, add seasoning, with enough oil to fry; the second is to cut the carrot into cubes, add seasoning, and pork, beef, lamb, etc. together with the pressure cooker stewed for 15 to 20 minutes.
How should I eat carrots with nutrition? (2008-11-21 17:26:10)
Carrots are a crunchy, flavorful and nutritious home-cooked vegetable. According to the latest issue of "Popular Medicine" magazine, the latest research of American scientists and confirmed: eat two carrots a day, can make the blood cholesterol down 10% to 20%; eat three carrots a day, to help prevent heart disease and tumors.
So, how should you eat carrots?
People are not very clear. The customary way of eating carrots is to eat them raw, cut them into julienne and vermicelli and eat them cold, or cut them into slices and fry them with other vegetables. Unbeknownst to them, this is not in line with the principle of nutrition. Because the main nutrient in the carrot is β-carotene, which exists in the carrot cell wall, and the cell wall is composed of cellulose, the human body can not be directly digested, the only way through the chopping, cooking and chewing, etc., so that the cell wall is broken, β-carotene can be released for the human body to be absorbed and utilized.
Experiments have shown that if you cook with a pressure cooker, because it reduces the contact between the carrot and the air, the preservation rate of β-carotene can be as high as 97%. Experiments also show that β-carotene in the body of the digestive absorption rate and the amount of fat used in cooking is closely related to the amount of cooking oil cooked with sufficient cooking oil, β-carotene in the body of the digestive absorption rate of up to 90%. Because, β-carotene is a fat-soluble substance, it is only soluble in oil, not water.
While carrots are rich in beta-carotene, to maintain its nutrition, and can be truly digested, absorbed and utilized by the human body, and our consumption and cooking methods have a great relationship.
Scientific and reasonable way to eat is: carrots should be cooked and eaten, to maintain its nutritional best cooking method has two points, one is to cut carrots into cubes, add seasonings, with enough oil to fry; the second is to cut carrots into cubes, add seasonings.
Better eaten cooked. It is best to eat them stir-fried in oil. Cooked, good absorption of nutrients
Destiny is the mud in our hands, what you want to create it is what it is Raw is good. The carotenoids are easily removed by heating, and the carotenoids can be absorbed by the human body only after frying in oil.
But once in a while, it's good to change it up and fry it. I think it's better to eat it cooked. I think it's better to eat it cooked. Depending on your mood:
1. Raw: When you are in a happy mood and your immune system is strong (and your digestion is strong), you can eat them raw, with a light sweetness and a pleasant clicking sound, which is very pleasant.
2. Cooked: When you're not feeling well (or in need of vitamin C supplementation), you can cut carrots into various shapes and cook them in peanut oil, which makes them easy to cook and easy to absorb.