How to eat carrots is the most nutritious? How to eat carrots

the scientific way to eat carrots is to cut carrots into pieces, add seasoning and edible oil, or stew them with meat (pork, beef and mutton). Try not to eat carrots raw.


how to eat carrots? How to eat carrots

cut into pieces, add seasoning and cooking oil, or stew with meat, & beta; The preservation rate of carotene was the highest. Carrots are eaten raw, & beta; The digestion and absorption rate of carotene was the lowest.

some people like to eat carrots. They think they are crisp and delicious. When it’s hot, some people also like to cut carrots into shreds for cold dishes. However, nutritionists say that carrots are nutritious only when cooked, and they should be rationed with sufficient oil and cooked after cooking.

experts from the Nutrition Department of the General Hospital of the Beijing Military Region said that the greatest contribution of carrots to mankind is rich in & beta; Carotene. As we all know, & beta; Carotene is the main source of vitamin A in human body. Someone has done an experiment: three carrots in the same amount. Group A: raw food; Group B cooked with a small amount of oil and cooked food; Group C was given enough oil and cooked after cooking. A. Group B and C & beta; The digestibility and absorption rates of carotene were 10%, 30% and 90% respectively. Visible, & beta; The digestion and absorption rate of carotene in the body is directly proportional to the proportion of oil. The nutritional value of carrot cooked with edible oil is higher than that of raw food.

and the experimental results showed that:

a group: cut carrots into pieces and fry them in oil 6 & mdash; After 12 minutes, the preservation rate of carotene was 79%;

b group: cut carrots into pieces, add seasoning and stew for 20 & mdash; After 30 minutes, the preservation rate of carotene was 93%;

c group: cut carrots into pieces, add seasoning, add meat and stew in pressure cooker for 15 & mdash; After 20 minutes, the preservation rate of carotene was higher than 97%.

it can be seen that minimizing the contact between carrots and external air can improve the preservation rate of carotene.

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