It became known in which form carrots are more useful

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Carrots are a rich source of beta-carotene, which the body converts into vitamin A. This nutrient stimulates hair growth, improves eye and heart health and, according to experts, has anti-cancer properties. A study published in the Journal of Agriculture and Food Chemistry showed how to use carrots correctly to get the most benefits.

Most people believe that cooking vegetables at high temperatures reduces their nutritional value. This fact is true for many foods, but not for carrots. According to research, the carotenoids contained in this vegetable are better absorbed by the body if it is thermally processed. Beta-carotene is a fat-soluble vitamin that is not lost even at high temperatures. When carrots are cooked, the cell walls of plant tissues soften, making it easier for the digestive system to absorb them. Carrots can be prepared in different ways. It is recommended to add it to soup, cake or you can simply bake it in oil and with spices, writes The Times of India.

However, eating raw carrots can also benefit the body. In its raw form, it is widely used in salads and juices. This vegetable is rich in fiber, vitamin K1 and potassium. Fiber ensures smooth functioning of the intestines, and the high potassium content lowers blood pressure and protects against the formation of kidney stones.