Benefits:

Carrots are a crunchy, flavorful, nutritious, home-cooked vegetable, known as the "little ginseng". Carrot is rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. The greatest contribution of carrots to mankind is their richness in beta carotene. It is well known that beta carotene is the main source of vitamin A in the human body.

Bad:

After eating raw carrots, the food cell wall will not appear rupture, dissolution, it is not conducive to the cell in the beta-carotene dissolution, so that the oil can not be widely contacted by the human body to be absorbed.

While carrots are vegetables, but the carotenoids contained in the fat-soluble, combined with lipids can only be enzymatically dissolved, cooking carotenoids are more stable, the basic nutritional science shows that China's stir-frying methods can be preserved 76% to 94%.

So raw carrots, carotenoids are difficult to absorb due to the absence of fat, resulting in waste. Beta-carotene, like vitamin A, can only be absorbed by the body when accompanied by oil.

Because of our Chinese dietary habits, cooking dishes are generally to put oil, cooked carrots naturally with oil, therefore, people often say that carrots should be eaten cooked.

It can be seen that for vegetables with high carotene content, it is best to cook them and eat them again, which is undoubtedly the most scientific way of eating for carotene intake.