How should carrots be eaten? Carrot so eat anti-cancer and eyesight

Carrot, also known as yellow radish, carrots, beautiful colors, crisp and juicy, aromatic and sweet. There are many aspects of the human body health care functions, known as "small ginseng."

Carrots are rich in carotene, and vitamin B1, vitamin B2, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, calcium and dietary fiber, etc., almost comparable to a variety of vitamin pills. In addition, carrots also contain a large amount of phosphorus that constitutes brain cells and bone marrow cells. Each 500 grams of carrot contains 140 grams of phosphorus, 305 milligrams of calcium, and 35 grams of sugar.

胡萝卜

Carrot scrambled eggs against ovarian cancer

Carrot scrambled eggs can reduce the incidence of ovarian cancer. Eggs are rich in proteins, fats, vitamins, and minerals that the body needs, and their proteins are the most excellent proteins in the natural world. They have a repairing effect on liver tissue damage and are rich in DHA, lecithin, and yolk. , It is good for the nervous system and physical development, can brain puzzle, improve memory, and promote liver cell regeneration; eggs contain more vitamin B and other trace elements, can decompose and oxidize carcinogens in the human body, with anti-cancer The role of egg sweet, flat; with Yangxin soothe the nerves, nourishing yin and moistening effect.

Carrot can provide a wealth of vitamin A, can promote normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory infections and maintain normal vision, treatment of night blindness and dry eye syndrome and other functions. At the same time, it can also enhance human immunity and anti-cancer effects, and it can reduce the chemotherapy response of cancer patients and protect various organs.

Eggs and carrots can provide the body with a wealth of nutrients. Research has also stated that women eating carrots can reduce the incidence of ovarian cancer.

Carrot efficacy

1. Yigan Mingmu:

Carrots contain a lot of carotene, which has the effect of reinforcing the liver and treating eyesight, and can treat night blindness;

2. Lee Wizen wide bowel:

Carrot contains plant fibers, strong water absorption, easy to expand in the intestinal tract, is the "filling material" in the intestine, can enhance the peristalsis of the intestine, thus benefiting the broad intestine, and prevent cancer by laxative;

3. Spleen in addition to phlegm:

Vitamin A is an essential substance for the normal growth and development of bones, which is helpful for cell proliferation and growth. It is an important factor in the growth of the body and is of great significance in promoting the growth and development of infants and young children.

4. Enhance immune function:

The conversion of carotene to vitamin A helps to enhance the immune function of the body and plays an important role in preventing the carcinogenesis of epithelial cells. Lignin in carrots can also improve the body's immune mechanism, indirectly eliminate cancer cells;

5. Hypoglycemic and lipid-lowering

Carrots also contain hypoglycemic substances, which are good foods for people with diabetes. Some of the ingredients they contain, such as leandin and flavonoids, increase coronary blood flow, lower blood lipids, promote the synthesis of epinephrine, and reduce blood pressure. , Strong heart function, is a high-quality food for patients with hypertension and coronary heart disease.

How to eat the most nutritious carrots

Carrots are foods with higher nutritional value, but if they are improperly cooked or misused, they can affect the absorption of nutrients. Carrots contain a lot of carotene. Carotene is a fat-soluble substance that can only be dissolved in oil and can be converted into vitamin A and absorbed in the body's small intestine mucosa.

Therefore, when cooking carrots, it is better to put more oil, it is best to fry with meat. In addition, do not eat raw carrots, raw carrots are not easy to digest and absorb, 90% carotene is not directly absorbed by the body and excreted. The time for cooking carrots should be short to reduce the loss of vitamin C. Carrots are a good source of vitamin A as long as they are properly cooked and blended properly.

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