Carrots are most nutritious when fried because the nutrient is is the main nutrition of carrots, carrots are a fat-soluble vitamin, only in the presence of oil, carotenoids can be released so that they can be absorbed by the body. Here, two best ways to make carrots are shared with you. The first one is to cut the carrots into pieces, add seasonings and then sauté them in enough oil. The second is, cut the carrots into pieces, then add seasonings, and pork, lamb or beef together with the pressure cooker blunt for about 20 minutes, so that the carrots can be better absorbed by the body nutrients.
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Carrots have a very high nutritional value,
Carrots are known as the little ginseng in folklore, and winter eating radish summer eating ginger, without the doctor to prescribe the saying, which is clear that it is in the minds of the people in the position, due to the popularity of the planting, the price of it has also been very pro-people, and is the people's most common basket of food. The first is a kind of vegetable, which is the most common in the common people's basket.
It is also loved by people for another reason, that is, its nutritional value is very high, radish contains mustard oil and crude fiber, can promote gastrointestinal peristalsis, to help the digestion of the accumulation of food. One day you meet the delicious food, eat unmanageable, stomach and intestines are not dry, immediately give you a strike, so that you hold a big belly all day long regret, then you cut the radish into large sections boiled into water to drink, not a few times they shake hands with you and make peace, and good as new.
The radish also contains a vitamin C, which is invaluable to human beings, most of the animals can be synthesized in the body, but human beings do not have the ability to rely on the food supply, you say the radish is not a treasure.
The radish also contains lignin, which can improve the vitality of macrophages, enhance the body's immunity, its amylase and oxidase can break down the inhibition of carcinogenic substances such as nitrosamines, so it is called a small ginseng is also enough reason.
The radish is so rich in nutrients, nutritional value and so high,
How do we efficiently absorb it.
As far as possible to minimize the destruction and loss of these nutrients, take vitamin C, it is a very sensitive material, heat, light, oxygen are affecting its mood, not pay attention to it, it will slip away, cooking time should be washed after cutting, cut after burning, shorten the time of its contact with the air, the longer the cooking time, the higher the temperature, the more it is lost, we try to preserve these nutrients, but the more we can do, the more we can do. The longer the cooking time, the higher the temperature, the more it loses, we try to preserve these nutrients, so that it serves our health.