Experts from the Japan Food Research Association point out that carotene is mainly found in the skin, and since the skin of a carrot is only a thin, almost transparent layer, peeling it equals artificially wasting most of the carotene.
Some carrots sold in supermarkets are brightly colored and translucent. In fact, most of these carrots have already undergone initial processing by farmers. While a fine brush is used to remove the soil, a very thin layer of the carrot skin is also removed. Therefore, it is best to eat carrots with the skin on. When cleaning, there is no need to peel them; simply wipe them gently.
In addition, it is also a common misconception in daily life that carrots are highly resistant to storage. Research has shown that compared to cucumbers, lettuce, and tomatoes, carrots lose the most moisture after being exposed to the air for 3 days, and this moisture loss carries away precious carotene. A microwave oven can help lock in the nutrients. Cut the cleaned carrots into pieces, place them in a heat-resistant container, sprinkle a little water on them, then heat in the microwave for 6 minutes. After cooling, store in a sealed container. They can be kept fresh for 5 days in the refrigerator or for about 2 months in the freezer.