How to eat carrots is the most nutritious and expensive

The scientific way to eat carrots is: cut carrots into pieces with condiments and cooking oil, or stew them with meat (pork, beef, lamb), and try not to eat carrots raw. Cut into cubes, add condiments and cooking oil, or stew with meat, carotene has the highest preservation rate.

Carrots are eaten raw, and carotene has the lowest digestion and absorption rate. Some people like to eat carrots, find them crunchy and delicious. When it's hot, some people still like to cut carrots into shreds to make cold dishes, but nutritionists say that carrots are only nutritious when they are cooked, and they should be given enough fat and cooked after cooking.

Xun Xiaolin, from the Nutrition Department of the General Hospital of the Beijing Military Region, said that the greatest contribution of carrots to human beings is that they are rich in carotene. As we all know, carotene is the main vitamin A in the body**. Someone has done experiments:

3 parts of the same amount of carrots. Group A raw food; Group B cooked food after cooking with a trace amount of fat; Group C is prepared with a sufficient amount of fat and cooked food. The digestion and absorption rates of carotene in groups A, B, and C were % respectively.

It can be seen that the digestion and absorption rate of carotene in the body is directly proportional to the proportion of oil, and carrots are cooked with cooking oil and eaten with higher nutritional value than raw food. There are also experimental results that show: Group A:

Cut the carrot into slices and fry it in oil for 6-12 minutes, and the carotene preservation rate is 79%; Group B: Carrots were cut into pieces and seasoned for 20-30 minutes, and the preservation rate of carotene was 93%; Group C: The carrots were cut into pieces and condiments, and the meat was simmered in a pressure cooker for 15-20 minutes, and the preservation rate of carotene was higher than 97%.

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

Eaten raw, if eaten boiled, there is no nutritional pull.

Carrots are more nutritious when eaten cooked. Because carrots are fat-soluble substances, only when dissolved in oil, can they be converted into vitamin A and absorbed under the action of the small intestinal mucosa of the human body, so when making carrot dishes, it is necessary to put more oil, and it is best to fry them with meat and pork liver, so that it is easier to promote the absorption of nutrients.

How to eat a carrot

Ingredients: pork liver, carrots, chives, green onion ginger, line pepper, millet spicy, pickled pepper, pickled ginger, Sichuan pepper.

How to stir-fry pork liver].

1. Start to change the knife below, first cut the carrot into slices, cut the shallots into segments, cut the green onions into green onion pieces, cut the ginger into diamond-shaped slices, cut the pepper into dices, the pepper can also be cut into slices with an oblique knife, the millet pepper is also cut into segments, the pickled ginger is cut into thin slices, the pickled pepper is also cut into segments, and the millet spicy is cut into pieces.

2. Cut the pork liver in the middle. Then cut into slices, the thickness is slightly thicker than a yuan coin, put the cut pork liver into the water and soak, soak can remove the blood in the pig liver, so as to remove the fishy smell of the pig liver.

3. The soaking time is about 5 minutes, then pour out the water in the pork liver, and grasp the dry water with your hands, add salt, pepper, cooking wine to the pork liver that grabs the dry water, and then grasp it well with sweet potato powder, stir until there is no pimple in the sweet potato powder, add sweet potato powder to make the pork liver eat more smooth and tender, and the sweet potato powder has the effect of locking water.

4. Start to mix the sauce below: 30 grams of light soy sauce, 8 grams of tempeh, 3 grams of monosodium glutamate, 1 gram of pepper, 10 grams of cooking wine, and mix the sauce for later use.

5. Start to make it on the heat below, slide the pan with cold oil, then add clear oil to heat, when the oil temperature is 5 into the heat, it is 150 degrees, put in the pork liver oil, and use a spoon to break up the pork liver, and pour out the oil control when the pork liver is tender and ripe.

6. Add a little base oil to the pot, add Sichuan pepper and stir-fry until fragrant, then add green onion and ginger, millet spicy pickled pepper, pickled ginger and stir-fry until fragrant, and then add line pepper, millet pepper, and fry the line pepper and millet pepper carrot to make it fragrant. Add the pork liver and stir-fry a few times, then add a little oyster sauce, add the mixed sauce and stir-fry quickly and evenly, put in the chives before leaving the pot, stir-fry evenly to get out of the pot.

It is better to eat carrots cooked than raw. First of all, the nutrients carotene ——— vitamin A contained in carrots are fat-soluble vitamins that are insoluble in water and soluble in fat. If eaten raw, more than 70% of carotene cannot be absorbed, but if cooked, it can greatly improve the absorption and utilization rate due to the addition of fat.

It is the same cooking with oil, and the effect is different depending on the method. Practice has proved that carrot slices, fried in oil, the preservation rate of carotene is 79, cut and fried, the preservation rate is 81, cut and add seasoning and meat stewed, the preservation rate of carotene is higher than 95. Carrots are better cooked than raw.

If carrots are cooked and mashed before eating, the absorption rate of carotene by the body will increase by 4 to 5 times compared to eating it raw. Because carrots have hard-walled cells in them, cooking them can help decoat the cells. Therefore, the most scientific way to eat carrots is to eat them cooked, and it is best to cut the carrots into pieces and stew them with meat.

The nutritional value of carrots is quite large, and the content of carotene among vegetables is among the best. Carotene is converted into vitamin A by enzymes in the small intestine. Vitamin A has important physiological effects such as maintaining the normal function of epithelial cells, preventing and treating respiratory tract infections, promoting human growth and development, and participating in the formation of rhodopsin.

But carrots should not be eaten raw. Carotene is a fat-soluble substance, and only when dissolved in oil, can it be converted into vitamin A under the action of carotene enzyme in the human liver and intestinal wall, which can be absorbed by the human body. If carrots are eaten raw, 90% of carotene will become a "passerby" of the human body and be excreted, which will not play a nutritional role.

There are some misunderstandings about eating carrots in life, which will make people unable to absorb the nutrients in carrots in their diet.

Myth 1: Eating raw is nutritious.

Although carrots are vegetables, but only cooked, its.

The carotenoids contained in it are more stable. According to our stir-frying method, the nutrients can be preserved by 76 to 94 . Therefore, when carrots are eaten raw, carotenoids are difficult to absorb because they have no fat, resulting in waste.

Myth 2: You can't always eat carrots, because excessive intake of vitamin A will cause poisoning symptoms, but carrots have not been found to be toxic after eating a large amount.

Ingredients: 1 tomato, 2 carrots, appropriate amount of oil, appropriate amount of salt.

Method 1Heat the oil, add the tomatoes and fry over medium heat for one minute, 2Then add the carrots and sauté until the shredded carrots are soft, add some salt and you're ready to go.

Eat carrots raw.

Nothing works. It is 99% not absorbed.

It's all wasted.

Carrots should be fried in oil.

But it doesn't take much oil.

So that it can be absorbed.

Also, you can't eat it with other radish.

That's not good either.

In addition, women who have never given birth.

Eating too much in moderation can easily cause infertility.

Carrots have a high nutritional value, and everyone says that carrots are easier to absorb when they see oil, but sometimes people put in a lot of oil in order to absorb carotene, absorbing too much oil, but it has a counterproductive effect. Generally, it is best to eat carrots steamed and eaten, so some people have to ask, how to absorb them without oil when steamed and eaten? In fact, only a small amount of oil is needed to absorb carotene, and while eating steamed carrots, eat some other vegetables (put a little oil when stir-frying), and then the carrots will react with the oil in the stomach, which can be well absorbed without ingesting a lot of oil.

Carrots are foods with high nutritional value, but if they are not cooked properly or mixed properly, their nutrient absorption can be affected. Carrots contain a lot of carotene. Carotene is a fat-soluble substance, and only when it is dissolved in oil can it be converted into vitamin A and absorbed by the small intestinal mucosa of the human body.

Therefore, when cooking carrot dishes, add more oil, and it is best to fry them with meat. In addition, do not eat carrots raw, raw carrots are not easy to digest and absorb, and 90% carotene is directly excreted because it is not absorbed by the body. Cook carrots for a short time to reduce the loss of vitamin C.

As long as it is cooked properly and with the right mix, carrots are a good source of vitamin A.