Carrots are nutritious, what is the correct way to eat them?

As a home-cooked vegetable, carrots have high nutritional value, in addition to being rich in carotene, they are also rich in anthocyanins, vitamins and minerals, known as "little ginseng". It is recommended that carrots should be eaten cooked, not raw, because although carrots are vegetables, the carotenoids they contain are fat-soluble, and they can only be enzymatically hydrolyzed after cooking, so that they can be well absorbed by the human body, and it is difficult to absorb them if they are eaten raw.

Because the nutritional value of carrots is relatively high, many people eat a lot of them, which is also incorrect, because carrots are rich in vitamin A, excessive intake is easy to cause poisoning, and it will also cause the human complexion to turn yellow. Because carrots contain a lot of carotenoids, which have a good effect on inhibiting cancer, and at the same time, because carrots have a good antioxidant effect and can remove free radicals in the body, it is recommended that cancer patients can eat carrots regularly to reduce the incidence.

Stir-fried fungus with shredded carrots (vegetarian mushu meat).

Here's how to do it:

Peel and shred the carrots, blanch them in boiling water until they are broken; Soak the fungus in cold water in advance and wash it; Stir the eggs in the pan until they are set, then slide and fry them into small pieces; After stir-frying ginger and garlic, pour in shredded carrots and fungus and stir-fry for 5 minutes, pour in eggs and stir-fry evenly, add oyster sauce and an appropriate amount of warm water and salt, and simmer for a while to taste and reduce the juice. It is fragrant and flavorful, and the taste is rich.

Tubular bone carrot potato soup

Here's how to do it:

Put the barrel bones into a pot with cold water, add cooking wine and ginger slices, boil the water for 2 minutes, remove the blood and foam; Add an appropriate amount of water to the casserole, pour in the rinsed and blanched barrel bones, add ginger slices, pour in carrots, simmer over low heat for 1 hour, then put the potatoes in and stew for 20 minutes, add salt to taste. Light and tasty.

Carrots are good, but they should not be eaten too much

Carrots are high-sugar vegetables, and friends who are more sensitive to sugar can eat them in small amounts, but don't equate them with other vegetables and think it's okay to eat too much: in terms of nutrients, carrots are higher in energy and high in carbohydrates, and their blood sugar response is also relatively rapid, so don't eat them in large quantities, just as a side dish or garnish!

The best way to use carrots is boiled, which can maximize the nutrients of carrots and allow the body to absorb carotene to the greatest extent.

Carrots are rich in nutrients, and the ways to eat them are: carrot juice - laxative, detoxification; Cooked carrots – Carotene is a fat-soluble substance whose nutrients are soluble in oil; It is best to eat with meat, and to make dumplings and meat, to retain its nutrients.

There are actually many ways to eat carrots, you can choose to shred and then fry lean meat, or you can choose to cut into pieces and stew pork rib soup.

Rich in nutrients such as anthocyanins, carotene, fatty oils, volatile oils, vitamins, etc., it can be used to relieve indigestion, night blindness, stomach pain in children, etc., therefore, epithelial cells are not good for the liver and eyes: carrots contain a lot of carrots. The molecular structure of this carotene is equivalent to two vitamin A molecules.

After entering the human body, it is affected by enzymes in the mucous membranes of the liver and small intestine, 50% of which become lesions of vitamin cancer.

For carrots, the nutritional value is very rich. Each 100g of carrots contains about protein, fat, carbohydrates, iron, and carrots. Vitamin A B also contains a variety of other vitamins, such as eating carrots regularly and considering the body's need for vitamin D, it is not easy to get pink eye, fever and colds, colds, in addition, it can also improve the body's disease resistance and function.

In addition, carrots contain a lot of lignocellulose, which can also improve blood sugar and lower blood lipids: carrots contain hypoglycemic substances.

The oak and kaempferol contained in carrots can increase coronary blood flow, lower blood lipids, and are good foods for patients with diabetes, high blood pressure and coronary heart disease. Carrots contain a variety of vitamins such as carotene, anthocyanins, vitamin A, vitamin B1, and vitamin B2. It can be used to ** and protect the eyes.

This is one of the most well-known benefits of carrots. The vitamin A in carrots is beneficial for eye health, night blindness, the possibility of preventing cell carcinoma, and improving the nutritional value of carrots.

Carrots contain vitamin B1, vitamin B2, vitamin C, protein, raw fiber, calcium, iron, phosphorus, carotene, ascorbic acid and other nutrients, especially carrots contain a lot of carrots, which are common plants in daily life. Regarding the benefits of eating carrots, most people would think that carrots are rich in vitamin A, which can keep their eyes healthy. In addition, what are the nutritional values of common plants in life, whether fried or raw, carrots are extremely rich in nutrients, including protein, fat, carbohydrates, raw fiber, calcium, iron, and phosphorus.

Are raw carrots nutritious? Carrots are harmless when eaten raw, but they do not absorb nutrients. Carotene is converted to vitamin A by enzymes in the small intestine.

Vitamin A plays an important physiological role in maintaining the normal function of epithelial cells, preventing respiratory tract infections, promoting human growth and development, and participating in the formation of rhodopsin. But carotene is a fat-soluble substance. Only when dissolved in oil can it be converted into vitamin A by the action of carotene enzymes on the human liver and intestinal wall, which can be absorbed by the body.

If you eat carrots raw, 90% of the carotene will become a "passerby" of the human body, excreted from the body, and have no nutritional effect. So carrots cannot be eaten raw. Eating carrots raw is not nutritious at all.

Eating carrots raw can moisturize the intestines, but it cannot absorb carotene. Eating carrots raw is easy for the body to absorb water-soluble vitamins and minerals, so drinking freshly squeezed carrot juice can play a laxative detoxification effect. But eating it raw is not the best way to absorb carotene.

Carotene, like lycopene in tomatoes, is a fat-soluble substance that can greatly improve the absorption rate of carotene as long as the proper amount of fat is expelled during cooking. So, if you want to better absorb carotene, it's best to choose cooked food.

Prevent arteriosclerosis, blood pressure drop, heart disease reduction: Quercetin and kanafol contained in carotene can increase coronary blood flow, reduce blood lipids, and promote adrenaline synthesis, thereby lowering blood pressure and playing a powerful role. Carrots contain potassium succinate, which helps prevent arteriosclerosis and lowers cholesterol and blood pressure.

The folic acid in carrots may reduce risk factors for coronary heart disease. Patients with high blood pressure have a good blood pressure lowering effect after drinking carrot juice. People who eat more carrots are 50% less likely to develop heart disease than those who eat fewer carrots.

Conducive to health and longevity: carrots have the effects of reducing respiration, respiration, phlegm, digestion, and swelling. Experiments have shown that carotene is 10 times more effective in inhibiting tumor cells than carotene, which has a great effect on preventing abnormal changes in DNA.

More than a decade ago, it was discovered that the higher the concentration of carotene in the blood, the lower the risk of heart disease. A 14-year follow-up survey conducted by researchers at the U.S. Centers for Disease Control and Prevention showed that the higher the level of carotene in the blood, the longer the lifespan. The food with the highest carotene content is carrots.

Pumpkins, oranges, and citrus are also high in carotene. Carotene is not afraid to cook at high temperatures. As long as you drink the soup, cooking carrots in broth will not significantly lose carotene.

On the contrary, cooked food is more conducive to the absorption of various carotenoids, and only a small amount of oil can achieve full absorption.

Indeed, because eating raw carrots can directly supplement the corresponding vitamins, it is of great help to our body, and it can also increase our body's immunity and replenish some pigments in the body.

Yes, eating raw carrots is the most nutritious, carrots can retain the nutrients in them when eaten raw, generally speaking, if you want to fully supplement nutrition, you can eat carrots raw or cold.

Carrots are the most nutritious when eaten raw, so that all the nutrients can enter the body, and it can also improve eyesight and clear heat.

No, no matter how you eat, it is very nutritious, but the nutrients obtained are not the same, some nutrients are water-soluble, and some nutrients are fat-soluble.

Yes, carrots are nutritious when eaten raw. Eating raw can better retain vitamins.

Because carrots are rich in a variety of vitamins, such as carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, etc. These vitamins can play a role in tonifying the liver and brightening the purpose.

Carotene is fat-soluble and needs to be combined with lipids before it can be enzymatically digested and absorbed by the body, so it is recommended to process it with oil before eating. Carrots are not unnutritious when eaten raw, but the most important nutrient in carrots - carotene, cannot be ingested by the human body, and the nutritional value is greatly reduced.

Yes, there are some nutrients in carrots that are very afraid of high temperatures, and if you cook the carrots before eating them, then the nutrients will be greatly lost.

Carrots are not the most nutritious when eaten raw, and they can only be absorbed by people when they are burned together with meat and fat-containing foods.

Carrots can be juiced and eaten raw, both of which are highly nutritious. And the nutritional value of carrots decreases when cooked.

Carrots have high nutritional value, which is rich in nutrients such as anthocyanins, carotene, fatty oils, volatile oils and vitamins. Carrots can be used to alleviate the uncomfortable symptoms of pediatric dyspepsia, night blindness, stomach pain and other symptoms, effectively enhance human immunity, reduce blood sugar and lipids, and effectively remove intestinal free radicals, thereby playing a role in detoxification. Traditional Chinese medicine believes that carrots are sweet, pungent and flat, belonging to the spleen meridian, liver meridian and lung meridian, and have the functions of strengthening the spleen and stomach, nourishing the liver and brightening the eyes, clearing heat and detoxifying, dissolving phlegm and relieving cough.

Stir-fried carrots with fungus.

Ingredients preparation: fungus, carrots.

Auxiliary ingredients: pepper, chopped green onion, minced garlic, shredded ginger, millet spicy, etc.

Steps: Wash the carrot and cut it into thin slices, this is the black fungus I soaked in advance Zhaoji, it has been soaked, wash it several times, because the black fungus has mud and sand hidden in it, and it will knock your teeth when you don't clean it and eat it.

I prepare a handful of line peppers for accessories, and I will prepare to wash and cut them into small pieces with an oblique knife. Finely chopped green onion, minced garlic, shredded ginger, and a millet spicy.

Heat the oil, add the green onion, ginger, garlic and millet and stir-fry until fragrant. Put the pepper in the pot, add a spoonful of light soy sauce, continue to stir-fry, add the black fungus carrot, add the appropriate amount of salt and chicken powder and stir-fry over high heat. Stir-fry for about 1 minute and then it will come out of the pan, and the delicious carrot fried black fungus is ready.

Each 100 grams of carrots contains about grams of protein, fat, sugar, iron, vitamin A (carrot), vitamin B1 mg, vitamin 1 mg, vitamin C, 12 mg, calories kilojoules, and pectin, starch, inorganic salts and a variety of amino acids.