#头条创作挑战赛 #
As we all know, carrots are commonly known as "little ginseng" and are loved by many people because they contain a lot of carotene and vitamin A.
It not only maintains normal visual function, prevents dry eye disease, night blindness, but also contains a lot of dietary fiber, which can help the body clean up the intestines.
Its antioxidant effect has a great effect on preventing lipid peroxidation, preventing cardiovascular and cerebrovascular diseases, tumors and delaying aging.
There are many ways to eat carrots, some people like to cook them in rice, some people like to eat them cold, and some people eat them steamed.
However, in this way, the human body can only absorb 20% of carotene, and more nutrients cannot be absorbed by the body and are wasted in vain.
Vitamin A and carotene are fat-soluble vitamins, which are soluble in fat, insoluble in water, and stable under hot, acidic and alkaline conditions.
Therefore, when we cook, we must use oil to fry so that the vitamin A and carotene in it can be fully absorbed and utilized by the human body.
The absorption rate of carrots, carotene and vitamin A after oil frying can reach more than 80%.
Food should not only taste good, but also be healthy and nutritious!
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