Carrots are rich in ? -carotene, we mainly eat it! -Carotene is a fat-soluble substance, it is only soluble in oil, not water. 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.

The general concept that the nutritional value of fresh vegetables is higher than cooked and processed, carrots are just the opposite. According to research presented by the American Chemical Society, the antioxidant content of carrots cooked and made into soups is three times higher than that of raw, uncooked carrots. The research team from Arkansas State University heated the carrots, peeled and unpeeled, and then stored them at 40 degrees Celsius for four weeks. The results showed that the antioxidant content of the cooked carrots increased by 34%, and that the antioxidant content continued to increase during the first week of storage, and then declined during the second week of storage, but was still higher than that of the raw carrots.

Eat them raw, shredded and mixed with vermicelli, or sliced and sautéed with other vegetables. This is not in line with the principles of nutrition. Because the main nutrient in carrots is ? -carotene, which exists in the cell wall of the carrot, 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, so that its cell wall broken,? -Carotene can be released for the body to be absorbed and utilized. Eating raw carrots will lose 90% of the carotene. Because carotene can only be absorbed by the body if it is dissolved in fat, in the mucous membranes of the small intestine or in the liver into vitamin A. Therefore, do not eat raw carrots, cooking with more oil, or stewed with meat.

Experiments have shown that if cooking with a pressure cooker stew, because it reduces the contact between carrots and air, ? Experiments have also shown that ? -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,? -Carotene in the body of the digestive absorption rate of up to 9O%. The reason is that carotene is a fat-soluble substance. -Carotene is a fat-soluble substances, it is only soluble in oil, insoluble in water. Therefore, it is best to consume carrots cooked in oil or simmered with meat to ensure that the active ingredients are absorbed and utilized by the body.

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 a pressure cooker stewed for 15 - 20 minutes.