Carrots, known as “earth ginseng” in the folk, are crisp and tender in texture and sweet in taste. They are also a food that everyone is very familiar with. As a root vegetable, carrots are durable for storage and transportation, and the price is affordable, so they have become a frequent visitor on the table of ordinary people.
What Are the Benefits of Carrots?
Carrots are root vegetables, rich in vitamins, minerals and dietary fiber, and their nutritional value is not bad. Although the content of vitamin C, calcium, potassium, magnesium and other nutrients in carrots is not as good as that of leafy vegetables, and the content of dietary fiber is not outstanding, as a dark vegetable, its nutritional value is still worthy of recognition.
Carrots are reddish-yellow in color and contain a lot of carotene, which is also its most prominent advantage. The carotene content in carrots is 4130ug/100g, ranking among the best among many vegetables. Among them, β-carotene can be converted into vitamin A in the body, vitamin A can maintain normal visual function, and is good for preventing night blindness and dry eye syndrome, especially for people who are prone to visual fatigue due to the increase in modern electronic products , It is very helpful to eat properly. Vitamin A is also beneficial to maintain the health of epithelial tissue cells and prevent respiratory tract infections.
In addition to the high content of β-carotene, the content of α-carotene is also very prominent, and it is beyond the reach of other vegetables. It is a well-deserved “champion”. Studies have found that the higher the concentration of α-carotene in human blood, the lower the risk of people dying from various diseases in advance, and the greater the hope of health and longevity.
How to eat well?
As we said earlier, the main advantage of carrots is the high content of carotene, and carotene is fat-soluble, which means that it needs a little oil to absorb it better. But there is no need for frying or frying. High temperature will not only destroy the carotene, but also easily oxidize. If a large amount of oil is fried, the fat sticking to the bottom of the pot will also dissolve part of the carotene, which is wasted in vain.
If it is eaten raw, it is difficult for the teeth to fully destroy the cell wall of the plant, and the release of carotene is also limited. More oil may be needed to promote absorption. Excessive oil intake will also increase the risk of obesity and promote cardiovascular and cerebrovascular diseases. the occurrence of disease.
The best way is to use steaming and boiling, which can soften the cell wall of the plant and fully release the carotene without worrying about the high temperature destroying the carotene. At the same time, as long as you eat some other fat-containing dishes, such as meat, eggs, milk, etc., or other stir-fried dishes during the meal or the next meal, carotene and fat will meet in the gastrointestinal tract and be digested and absorbed by the body.
MINH NGUYEN – LINKPIZ.COM
