The nutritional value of carrots is quite large, and the content of carotene ranks among the best in vegetables. Carotene is converted into vitamin A by enzymes in the small intestine. Vitamin A
has important physiological functions such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and
participating in the formation of rhodopsin.
But carotene is a fat-soluble substance. Only when it is dissolved in oil can it be transformed into vitamin A under the action of carotene enzyme in human liver and intestinal wall, and it can be absorbed by human body. If carrots are eaten raw, 9% of carotene will become a "passer-by" of the human body and be excreted, which will not play a nutritional role. So carrots should not be eaten raw.
raw carrots have no nutrition at all
carrots contain a variety of vitamins and minerals, especially β-carotene, which can be converted into vitamin A in the body, so using it instead of animal food not only avoids taking cholesterol at the same time, but also does not cause toxic reaction even if it is taken in excess. However, attention should be paid to cooking methods, such as vegetarian fried shredded carrots, fried meat with sliced carrots and Chinese yam, and beef stewed carrots and potatoes, which can make β -carotene absorbed by the human body, while raw food can only increase the burden on the digestive system.
There are some misunderstandings about eating carrots in life, which will make people unable to absorb the nutrients in carrots in their diet.
Myth 1: Eating raw is nutritious
Although carrots are vegetables, the carotenoids contained in them are
stable only when cooked. According to our cooking method, the nutrition can be preserved by 76%.