Carrot is a crispy and nutritious home-cooked dish, which is known as "Little Ginseng". Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B 1, vitamin B2, anthocyanin, calcium, iron and other nutrients.
But carrots are not suitable for raw food, because raw food is not easy to digest, and it will also cause waste, so that 90% of carotene can not be absorbed and excreted with waste.
Extended data:
Precautions for eating carrots:
1, carrots and peppers should not be eaten raw together.
Carrots not only contain a lot of carotene, but also contain vitamin C decomposing enzymes, while peppers are rich in vitamin C, so carrots should not be eaten raw with peppers, otherwise the nutritional value of peppers will be reduced. However, vitamin C catabolic enzymes are not heat-resistant, and can be destroyed at 50℃. Don't worry if they are cooked.
2, carrots are afraid of acid.
Don't put vinegar when frying. Carrots contain a lot of carotene. It is best to fry carrots in oil or stew them with meat. Carotene is afraid of acid. Don't put vinegar on carrots.
Don't eat carrots and white radishes together.
Although carrots and white radishes have many benefits to the human body, eating them together will reduce nutrition.
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