Carrots must be fried with oil!
I’m afraid many people have not only heard this, but also heard it many times, even as a golden rule.
There are many versions of this statement, such as:
Carrots should be stewed with meat, carrots should be fried with meat oil, carrots should be fried with oil, and carrots should be fried with more oil…
Do carrots have to be accompanied by fat?
Only soluble in fat ≠ must be fried with oil.
These statements seem quite reasonable:
Carrots are rich in carotene, which can be converted into vitamin A in the human body and is important for skin, vision and normal immune function.
Carotene is a substance that is only soluble in fat and insoluble in water. Without the help of fat, it is difficult to be absorbed by human body.
So far, what we have said is scientific, which is absolutely true.
However, only dissolved in fat ≠ must be fried with oil.
Because the absorption of carotene is something that happens in the small intestine and has nothing to do with whether there is oil in the pan, meat oil or vegetarian oil.
As long as there is fat in the food entering the small intestine, it is enough to help carotene absorb.
Carotene can be absorbed without oil frying.
For example, steam carrots and eat them, then drink a glass of milk or eat an egg.
These foods all contain fat, which meets carotene in the stomach and intestines, dissolves carotene in the fat, and then can be absorbed by the human body under the action of bile.
Most Chinese eat carrots as staple food. There must be fatty foods (such as meat and other dishes fried with oil) in a meal. There is no need to worry at all.
Even studies have found that carotene was difficult to absorb at that time even if only cold mix and cooking were eaten in one meal without oil at all, but as long as some greasy food was eaten in the next meal, carotene could [wait] to the fat in the next meal and could eventually be absorbed and utilized.
Many countries are used to eating carrots raw, such as this baby carrot (also called little carrot, baby carrot).
If you use a lot of oil, you will lose more nutrition.
Ironically, if we really follow the rumor that [carrots should be fried with more oil], we will lose more carotene.
Because it is afraid of the temperature of frying and contact with oxygen under hot oil.
Besides, it is precisely because carotene is soluble in oil and fry with a large amount of oil that a lot of carotene is dissolved in the oil (yellow cooking oil is evidence) and sticks to the pan wall plate. Wouldn’t it be poured into the sewer at last? What a waste and a pity!
Therefore, frying is the worst cooking method, and stewing is the second worst after frying.
Carrots are best steamed.
However, it does not mean that [how to eat carrots, nutrition is easy to absorb].
Because carotene exists in plant cells, the cell wall is a big obstacle for it to run out, including [locked palace].
If the cells are heated to soften and the permeability of the cells increases, carotene will be easily absorbed and utilized after chewing.
If carrots are eaten raw, the cell wall is too hard and complete, which is difficult to absorb and requires more oil to help.
Therefore, steaming carrots soft and stewing soft is helpful, while frying with oil is unnecessary.
Fried carrots are delicious…
Of course, of course, this delicious taste needs to be betrayed. It is better to put less oil, lower the temperature of the oil, and don’t fry it.
Recommend some better ways to eat:
- Sprinkle some diced carrots when steaming rice and cooking porridge. Directly cut sweet carrots into strips and steam them as sweets.
The loss of carotene is small, and you can eat less oil to avoid getting fat. Wouldn’t it kill two birds with one stone?
If you eat too many carrots, your skin will turn yellow?
Hey hey, this is not a rumor.
If you eat too many carrots, the carotene in them will enter the blood in large quantities, which will make your skin yellow.
However, this is only a [face problem] and will not affect health. As long as you don’t eat carrots and yellow vegetables and fruits (such as oranges and pumpkins) for a while, it will fade away in a week or two.