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Nutritional value of cooked carrots

Carrots are crisp and sweet with high nutritional value. Chinese medicine believes that radish has the functions of qi-smoothing, spleen-invigorating, digestion-promoting, phlegm-resolving, heat-clearing and diuresis. Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B 1, vitamin B2, anthocyanin, calcium, iron and other nutrients. Carrots can not only prevent cancer, but also supplement rich vitamins.

Nutritional value of cooked cod

Cod has a very high protein content and a very low fat content of at least 0.5%, almost equal to shark meat. More importantly, fish liver contains 45% oil and contains a variety of vitamins such as A, D and E. In Portugal, there is a "Cod Culture Festival" every year, and restaurants specializing in cod can be seen everywhere in the city. It can be seen that cod has extremely high nutritional value. It is said that there are at least 365 cooking methods for local cod, the most famous of which is "steamed cod".

The effect of eating carrots and cod together;

Although carrots are vegetables, carotenoids contained in them are fat-soluble and can only be hydrolyzed by combining with lipids.

Cod lipid nutrition promotes the absorption of fat-soluble vitamins, which is beneficial to obtain sufficient fat-soluble vitamins.

Therefore, it is better to match together.

In addition, there are many matching methods of carrots and cod on the Internet, which can be used for reference.

References:

Baidu encyclopedia carrot

Baidu encyclopedia Cod

Baidu encyclopedia lipid nutrition