The main nutrient in carrots, beta-carotene, is A powerful antioxidant that can be converted into vitamin A in the body. Vitamin A is essential for maintaining your vision and enhancing your ability to see at night. Scientific studies have found that beta-carotene contributes to the synthesis of rhodopsin, which is a key substance for the eyes to adapt to dim light. In addition, it can also reduce the damage of bright light to the eyes and protect our eye health.

The antioxidant properties of beta-carotene not only neutralize free radicals, reduce cell damage, and delay body aging, but also enhance the body's antioxidant defenses by increasing the levels of superoxide dismutase and glutathione peroxidase in the body. At the same time, beta-carotene also has the function of regulating the immune system, helping to improve the body's resistance and prevent a variety of diseases.

The way carrots are eaten is crucial to the absorption of their nutrients. Since beta-carotene is fat-soluble, its absorption by the body is limited when eaten raw. However, by frying in oil or mixing with foods containing oil, it can significantly increase its absorption rate. Studies have shown that the addition of moderate amounts of oil can promote the absorption of carotene, but excessive oil may be harmful to health. When cooking carrots, even a small amount of fat is enough to improve the bioavailability of beta-carotene.

Studies have found that cooking carrots whole retains more of their nutrients, such as falcarinol, which has cancer-fighting properties, than cooking them chopped. This is because the surface area of chopped carrots increases, resulting in nutrients being more easily lost during cooking. To maximize the nutritional value of carrots, it is recommended to cook them whole as much as possible.

In food collocation, attention should be paid to the interaction between carrots and other foods. For example, carrots should not be eaten raw with pepper, which is rich in vitamin C, because the enzymes in carrots may reduce the nutritional value of the pepper. In addition, the acidity of vinegar may affect the absorption of carotene, and eating with white radish may reduce the nutritional value of both. At the same time, eating carrots with alcohol may cause a harmful reaction in the liver.

Although there are many supplements on the market that contain beta-carotene, experts recommend that it is safer and more effective to consume beta-carotene through natural foods. Beta-carotene in natural foods is more easily absorbed by the body and does not contain additives. When choosing health care products, you should carefully read the product label, and give priority to natural products without additives.

Carrots, with their rich nutritional value, become a healthy choice in our daily diet. Whether eaten raw or cooked, carrots can contribute to our health as long as they are properly combined and taboos are noted. Let's increase the intake of carrots in our diet and enjoy the health benefits it brings.