Carrot

I tried buying carrots at Cash Deal.

It's small and ugly, but it's fresh when you peel and eat it.

It tastes good even when eaten raw, but cooking increases the nutritional value.

Carrots are among the green and yellow vegetables with the highest beta-carotene content. This beta-carotene, when absorbed by the body, is converted into vitamin A, which is particularly beneficial for eye health. Additionally, it helps prevent aging and cancer through its antioxidant properties. Carrots are also rich in lutein and lycopene, which are effective for eye health and vision formation, as well as boosting immunity and preventing hypertension and arteriosclerosis. Vitamin A is a fat-soluble vitamin, so consuming it with oil significantly increases absorption; therefore, cooking carrots with their skins and oil is an ideal way to fully enjoy their nutritional benefits. Lightly sautéing them in oil for stir-fry dishes or coating them with a thin batter and frying are also good options.

Carrots contain an enzyme called ascorbinase that oxidizes vitamin C, which can inhibit absorption when consumed with other vegetables rich in vitamin C. However, ascorbinase is sensitive to heat and acidity, so adding vinegar or cooking can help ensure full absorption of vitamin C from other vegetables.