Why you should always eat carrots with fat
Carrots contain beta-carotene, which the body converts into vitamin A. However, to do this, it needs a vital component: fat.
Carrots contain more beta-carotene than any other vegetable. It's no wonder that the orange carrot a "beta-carotene bomb"—and this substance is essential for the body. The human body converts beta-carotene into vitamin A, which is necessary for the retina to perceive light and dark and to help prevent vision loss. However, for the body to absorb beta-carotene, the vegetable must be combined with other food groups.
Why you should always eat carrots with healthy fats
Carrots get their characteristic orange color from carotenoids, which include beta-carotene. Carotenoids are fat-soluble plant compounds. To absorb beta-carotene, the precursor to vitamin A (retinol), carrots should therefore always be eaten with fat. Experts recommend preparing carrots with a bit of oil or butter. Alternatively, you could eat them with a cheese sandwich or a raw vegetable salad with a yogurt dressing. Only then can the human body convert beta-carotene into vitamin A.
Carrots also help with gastrointestinal problems.
Besides the critical beta-carotene, carrots also contain the dietary fiber pectin. This promotes a greater feeling of satiety by increasing the volume of the gastrointestinal tract. This is why, for example, a special carrot soup can be effective for gastrointestinal issues such as diarrhea. Its unique characteristic is that the carrots are cooked for a long time. This process creates tiny sugar molecules that form a protective film on the intestinal flora. Bacteria can then no longer attach to the intestinal wall and are instead excreted.
Raw or cooked: When are carrots better?
Whether you eat carrots raw or cooked makes no difference to your health: both are healthy and have their advantages and disadvantages. Cooked carrots are easier to digest, and the body can absorb more vitamins. However, some vitamins are lost during cooking. When you eat the vegetable raw, all the fiber is retained, which stimulates the metabolism, lowers blood lipid levels, and reduces insulin release. Furthermore, the fiber can reduce the risk of type 2 diabetes, stroke, and heart attack.
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