Many people have the habit of eating carrots regularly, and we all know that the nutritional value of carrots is very high. Firstly, they can supplement trace elements to the body and improve the function of metabolism, which is beneficial to the body. However, carrots are best not eaten raw in daily life because eating them raw may cause indigestion and be harmful to the body.

It is best not to eat carrots raw

Carrots are a good thing, almost everyone on Earth knows it, but how to ‘eat it into the stomach and convert it into nutrition’ is unclear to many people. There are some misconceptions about eating carrots in daily life, let’s take a look:

Eating vegetables raw does not cause loss of nutrition, so carrots should also be eaten raw to have nutritional value.

Wrong. Carrots are vegetables, but the carotenoids they contain are liposoluble and can only be enzymatically digested when combined with lipids. During cooking, carotenoids are relatively stable, and basic nutrition science shows that Chinese cooking methods can preserve 76% to 94% of the nutrients. Therefore, eating raw carrots makes it difficult to absorb carotenoids due to the lack of fat, leading to waste. Similarly, stir-fried liver tips and fried chicken liver with clear batter are more beneficial for the absorption and utilization of vitamin A than salted liver.

Excessive intake of vitamin A can lead to poisoning, therefore, carrots should not be eaten all the time.

Excessive intake of vitamin A (cod liver oil, the liver of dogs overwintering) can lead to poisoning symptoms, mainly manifested as loss of appetite, excessive excitement, bone pain, limited limb movement, thin hair, liver enlargement, muscle stiffness, skin itching, headache, dizziness. Adults who take more than 15,000 micrograms of retinol equivalent daily for a long time can be poisoned. However, after consuming large amounts of carrots, in addition to the accumulation of fat in the skin making it yellow (which can disappear after discontinuation), no other toxicity has been found; on the contrary, the anticancer effect of carotenoids is more valued than that of vitamin A, as they also have antioxidant effects. Eating carrots regularly can reduce the incidence of lung cancer, stomach cancer, and prostate cancer.