One small raw carrot contains 8,353 international units of vitamin A, which includes 4,142 micrograms of beta-carotene. Daily intake guidelines have not been established for beta-carotene, but you'll get 278 percent of your recommended daily intake of vitamin A. Carrots are one of the best sources of beta-carotene.
Is there more beta-carotene in raw or cooked carrots?
More beta-carotene was absorbed from puree as compared to raw carrots. Carotenoid mass-balance calculations indicated that 65.1 +/- 7.4% of the beta-carotene was absorbed from cooked pureed carrot meals, vs. 41.4 +/- 7.4 % from raw, chopped carrot meals.
Does cooking carrots destroy beta-carotene?
Beta-carotene is not a heat-sensitive nutrient, therefore, it is not destroyed with a short cooking time; actually, when this vegetable is cooked, the cell walls of the plant tissues soften, making it easier for our digestive system to assimilate this precious substance.
Do all carrots have beta-carotene?
A:“With the exception of white carrots, all are good sources of carotenoids and other beneficial phytonutrients. Color is the best indicator of this. Orange carrots contain the highest level of total carotenoids, especially beta-carotene, which can be converted to vitamin A.
Is it better to eat carrots raw or cooked?
Carrots. Carrots are the “go-to” food when it comes to eating healthy and losing weight because the orange vegetable is low in calories and rich in vitamins A, C, and K, calcium, iron, potassium, fiber, and other nutrients. Although raw carrot slices go well with a dip, cooked carrots are softer and easier to chew.
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