It is generally believed that eating raw vegetables is more nutritious than eating cooked ones, however, carrots are different.
Carrots are an excellent source of β-carotene, and a medium carrot contains about 4.5 mg of β-carotene. β-carotene is the main nutritional component of carrots, which is an orange-yellow fat-soluble compound that Is a Precursor of Vitamin A.
Vitamin A is one of the essential nutrients for the body, and its most important function is to enhance and protect eyesight, in addition, it also can strengthen the immune system and avoid the risk of various diseases.
Both β-carotene and vitamin A are fat-soluble by nature, not water soluble, therefore, they can be better absorbed by the body only after Being Heated or Cooked and Mixed with Oil or Fat.
Eating raw carrots and it's health benefits.
Although raw carrots are higher in most vitamins and minerals, cooked carrots are still a healthy option if you don’t like raw, and in many cases, the differences are slight.
If you eat raw carrots, about 90% of the β-carotene will be directly excreted from the body and cannot be absorbed and utilized.
Raw carrots are higher in carbs, sugars, protein, naturally occurring fat, protein, and sodium.
health benefits of boiling carrot before eating according to health experts.
Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry. In fact, researchers found that boiling carrots until tender increased the concentration of carotenoids by 14 percent.
Cooked carrots are lower in some vitamins and minerals (including vitamin C and potassium) than raw carrots, but some are retained during cooking.
According to health experts, cooked carrots had higher levels of carotenoids, which boost the immune system. A 2003 study published in the European Journal of Nutrition found that significantly more beta-carotene was absorbed when carrots were cooked and pureed than when they were eaten raw. Many researchers agree, however, that boiling vegetables like carrots is ideal for preserving their antioxidants. Steaming is an optimal cooking method as well
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