Can radishes be steamed and eaten radishes, carrots steamed and eaten nutritious, or boiled nutritio

Carotene, the main nutrient in carrots, is found in the cell wall of carrots, which is made of cellulose and cannot be directly digested by the human body. Only by chopping, cooking, etc., the cell wall is broken, and the carotene can be released and absorbed and utilized by the body. The scientifically reasonable way to consume it is:

Carrots should be eaten after cooking, carotene is easy to be oxidized, and stew in a pressure cooker during cooking can reduce the contact between carrots and air, and the preservation rate of carotene can be as high as 97%.

Ingredients: eggs, salt, oil, carrots, shrimp, shredded green onions.

Method. Beat the eggs, add salt and cooking oil and stir well.

Add the diced carrots and shrimp.

When the rice cooker water is about to boil, heat the water in a bowl and make the ratio to the egg mixture 1:1.

Skim off the bubbles with a spoon.

After the rice cooker water boils, put it in the steaming compartment and steam it in the pot.

After the rice is cooked, turn off the heat, open the lid and pour in sesame oil, sprinkle with shredded green onions, cover and continue to simmer for 3 minutes.

After about ten minutes, it will steam until it is soft. When steaming, it is recommended to put a little salad oil on it.

Because the nutrients of carrots are oily, they will come out with a little oil, which is easier to absorb.

Carrots, whether eaten raw or cooked, are nutritious, mainly depending on which nutrients the body needs. If carrots are eaten raw, they can supplement the body with more water-soluble vitamins, such as vitamin B vitamin C, etc., because these vitamins are more sensitive to heat and will be lost in the process of cooking and heating. Carrots are rich in carotene, which is a fat-soluble vitamin, so it is easier to absorb carrots when cooked and then eaten, especially after cooking with oil.

Cooking carrots has high nutritional value, the eating method is also very simple, and the taste is smooth, especially for babies who do not like to eat vegetables, eat some steamed carrots appropriately, which has a good conditioning and health care effect, and is good for promoting the development of the baby.

Eating carrots after cooking will have a higher nutritional value, because after the carrot is steamed, the cell wall will crack, which can promote the precipitation of carotene, which is more conducive to the absorption of nutrients by the human body. Carotene can be fried in oil, which is more conducive to absorption by the body.

Because carotene is a fat-soluble vitamin, only dissolved in oil, can better help the human body absorb, therefore, when steaming carrots, you can add a little sesame oil, or add some vegetable oil, which is conducive to the absorption of nutrients by the human body, try not to eat carrots raw, although it has a nutritional effect, but it is not as valuable as cooking and eating.

Carrots are more nutritious when boiled and eaten.

Cut the carrots into cubes, add condiments and simmer in a pressure cooker with pork, beef, lamb, etc. for 15 to 20 minutes. Carotene is easily oxidized, and simmering in a pressure cooker during cooking can reduce the contact between carrots and air, and the preservation rate of carotene is high.

Carrots are high in fat-soluble vitamins and are more nutritious to eat when cooked with meat.

Yes, it can be eaten as steamed carrots, as follows:

The ingredients that need to be prepared in advance include: 2 carrots, an appropriate amount of flour, 1 tablespoon of salt, 1 tablespoon of five-spice powder, and an appropriate amount of sesame oil.

1. Wash and peel the radish.

2. Scrape the filament into filaments.

3. Add flour to the shredded radish and stir well to coat each shredded radish with flour.

4. Try to put as much flour as possible.

5. Add water to the pot and boil, moisten the cloth with water, and spread it on the grate.

6. Sprinkle the shredded radish with flour evenly in the pot, cover the pot and steam over high heat for 10 minutes.

7. Put the steamed radish into a clean basin and stir it with chopsticks.

8. Add sesame oil, salt and five-spice powder while hot and stir well. After cooling, you can put a little garlic and mix well.

9. That's it.

Carrot is a very popular vegetable in daily life, the nutritional value is very rich, and there are many ways to eat, after the carrot is steamed, it can effectively soften the cellulose in the carrot, and the carotene is relatively easy to be absorbed by the human body.

Carrot is a variant of wild carrot in the family Apiaceae, the genus Carrot, an annual or biennial herbaceous plant. The roots are stout and long, conical, orange-red or yellow. The stems are erect, up to 90 cm high, and multi-branched.

Leaves with long stalks, pinnate compound leaves, lobes linear or lanceolate, apex acute; The base of the petiole is enlarged, forming a leaf sheath. compound umbels; peduncles with clumps of rough bristles; The total bracts are numerous, leaf-shaped, and the outer edge of the fruiting stage has the spokes curved inward; The flowers are usually white, sometimes reddish; The flower stalk is unequal in length. The fruit is conical in shape, with white spines on the edges.

It blooms in April.

Carrot is a very popular vegetable in daily life, the nutritional value is very rich, and there are many ways to eat it, after the carrot is steamed, it can effectively soften the cellulose in the carrot, and the carotene is relatively easy to be absorbed by the human body.

Carrot is a variant of wild carrot in the family Umbellifera, carrot genus, an annual forest cryptophyllum or biennial herbaceous plant. The roots are stout, long conical, and orange-red or yellow in color. The stems are erect, up to 90 cm high, multi-branched.

The leaves are long-stalked, pinnate compound leaves are green, the lobes are linear or lanceolate, the apex is acute; The base of the petiole is enlarged, forming a leaf sheath. compound umbels; peduncles with rough bristles; The total bracts are numerous, leaf-shaped, and the outer edge of the fruiting stage has the spokes curved inward; The flowers are usually white, sometimes reddish; The flower stalk is unequal in length. The fruit is conical in shape, with white spines on the edges.

It blooms in April.

Carrots are nutritious when eaten steamed. High-temperature cooking will not cause a large loss of various nutrients such as protein, carbohydrates, carotene, a variety of amino acids and minerals in carrots, most of them will be retained, and it will be more conducive to human absorption after steaming.

When eating carrots, it is recommended to eat some foods rich in fat at the same time, such as meat, eggs, milk, nuts, soybeans, etc., because carotene needs to be dissolved in fat to be better digested and absorbed.

In China, there is a saying that "no vegetables are not steamed", and steamed food can retain the original shape, juice and original taste of the dish to a large extent.