Nutritional eating method of carrots
Carotene is a fat-soluble substance. Only when it is dissolved in oil can it be converted into vitamin A and absorbed by human intestinal mucosa. Therefore, when cooking carrot dishes, you should put more oil, and it is best to fry them with meat. Don't eat it raw, because it is difficult to digest and absorb it raw, and 90% of carotene is directly excreted because it is not absorbed by the human body. Carrots should be cooked for a short time to reduce the loss of vitamin C. Green carrots taste bitter.
1. Assorted rice
Scrambled eggs with chopped green onion, salt and minced pork liver, boiled carrots, potatoes and peas. Add a little rice to the above food and cooking soup, boil, stir with a spoon for two or three times, and then simmer for 20 minutes.
2. minced meat and carrot balls
Scrape and chop carrots, add minced meat, eggs, starch, salt and chopped green onion, mix well, make balls and put them into boiling water.
3. carrots, mashed potatoes and biscuits
Steam carrots and peeled potatoes, press them into a paste, add chopped green onion, a little salt and monosodium glutamate, mix well, make small cakes, and fry them in oil until they are tender outside.
4. stewed soup with shredded radish
Shred carrots, put them in a pot, add bone soup or broth (preferably covered with shredded radish), bring to a boil over high heat, and turn to low heat. Beat eggs 1 or 2, beat. When the shredded radish is bored, gently stir it with chopsticks, and drill the egg liquid into the shredded radish without stirring. Cover the pot and stew for 2 minutes (pay attention to low fire at this time, otherwise the eggs will precipitate easily), then add salt, drop a few drops of sesame oil after taking out the pot, or add shrimp skin to the soup.
American scientists have confirmed that eating three carrots a day can help prevent heart disease and tumors. So how to eat carrots conforms to the principles of nutrition?
Someone took three carrots with the same weight and divided them into three groups: raw, cooked with a little fat and cooked with enough fat. Results The digestibility of β -carotene in carrot was different under three conditions, which were 65438 00%, 30% and 90% respectively. This experiment shows that the digestion and absorption rate of β -carotene in the body is related to the amount of oil used, and the nutritional value of carrots cooked with enough edible oil is higher than that of raw food.
Another experiment was made with carrots of the same weight: one group sliced carrots and fried them in oil for 6- 12 minutes; The other group of carrots is cut into pieces for seasoning and stewed for 20-30 minutes; The third group of carrots is cut into pieces to taste, then the meat is added and stewed in pressure cooker 15-20 minutes. The results showed that the pressure cooker could minimize the contact between carrots and air and improve the preservation rate of β -carotene
Although carrots are rich in β-carotene, they cannot be absorbed and utilized by human body if they are not eaten properly. When eating raw carrots, the human body can only absorb a small amount of carotene, and most of the carotene cannot be absorbed and utilized by the human body, which will greatly reduce the nutritional value of carrots.
Scientific Cooking: When cooking carrots, you should remember the best practices to keep them nutritious. (1) Cut carrots, add seasonings and stir-fry with enough cooking oil. (2) After dicing, stew it with pork, beef and mutton, preferably in a pressure cooker 15-20 minutes.