Carrots are a food with high nutritional value, but improper cooking or pairing can affect the absorption of their nutrients. Carrots contain a large amount of carotene. Carotene is a fat-soluble substance, and only when dissolved in oil can it be converted into vitamin A and absorbed under the action of the human small intestinal mucosa.
Therefore, when cooking carrots, use more oil, and it is best to stir-fry them with meat. In addition, do not eat carrots raw, as raw carrots are not easily digested and absorbed. 90% of the carotene is excreted directly without being absorbed by the human body. The cooking time for carrots should be short to reduce the loss of vitamin C. As long as carrots are cooked reasonably and paired properly, they are a good source of vitamin A.