White radish and carrot are rich in nutrients and are known as "little ginseng." Many people like to eat them raw as fruits. However, while white radish can be eaten raw, it is not advisable to eat carrots raw. Raw carrots cause a loss of Vitamin A.
The main nutrient in carrots is carotene, which is found in the highest concentration among many vegetables. After absorption, carotene is converted in the body into Vitamin A, a nutrient essential for the human body. This conversion is an important source of Vitamin A intake for the body. In recent years, research has found that Vitamin A has cancer-preventing and anti-cancer properties. People who lack Vitamin A have a cancer incidence rate more than twice that of the average person.
Shredded Carrot Salad
However, carotene is a fat-soluble substance. It can only be converted into Vitamin A and absorbed by the body with the help of small intestinal mucosa when dissolved in oils. Eating carrots raw or simply boiled will lose their main nutritional value. Therefore, do not eat carrots raw. When cooking, it is best to stir-fry them with a proper amount of oil or stew them with meat to facilitate the body's digestion and absorption of the carotene.
Shred carrot salad