Nowadays, people’s habit of eating carrots is mostly raw, cut into shreds and mixed with vermicelli and then eaten, or cut into slices and fried with other vegetables. As everyone knows, this is not in line with nutritional principles. Because β-carotene, the main nutrient in carrots, exists in the cell wall of carrots, and the cell wall is composed of cellulose, the human body cannot directly digest it. Only by shredding, cooking, etc., to break the cell wall, β-carotene can be released and absorbed by the human body.
The scientific and reasonable way of eating is: carrots should be cooked and eaten. There are two best cooking methods to maintain their nutrition: one is to cut carrots into cubes, add seasonings, and stir-fry them with sufficient oil; the other is Cut carrots into chunks, add seasonings, and simmer in a pressure cooker with pork, beef, and lamb for 15-20 minutes. Carotene is easily oxidized. Using pressure cooker to stew during cooking can reduce the contact of carrots with air. The preservation rate of carotene can be as high as 97%.
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