What combination increases the bioavailability of beta-carotene from carrots?
Answer
Consuming them with a source of fat.
Beta-carotene is classified as a fat-soluble vitamin precursor, meaning its absorption efficiency significantly improves when consumed alongside dietary fat. While cooking methods like steaming or sautéing can actually make the carotenoids more accessible by unlocking them from the vegetable matrix compared to eating them entirely raw, the critical factor for uptake into the body is the presence of fat. Therefore, pairing cooked or raw carrots with a healthy fat source, such as a drizzle of olive oil or a small portion of avocado, dramatically enhances the body's ability to absorb and utilize this valuable nutrient for Vitamin A conversion.
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