What is the general rule for increasing the bioavailability of nutrients like beta-carotene in carotenoid-rich vegetables?
Answer
Cooking them, particularly with a small amount of fat
The nutritional accessibility of beta-carotene and other carotenoids found in vegetables like carrots and squash is significantly enhanced through proper preparation. The general consensus is that heating these vegetables, especially when consumed alongside a small amount of fat, increases their bioavailability. This means that the body is capable of absorbing and utilizing a greater proportion of the Vitamin A precursors present in the vegetable matrix when it is heated, as opposed to consuming it completely raw. This is a critical consideration when aiming to maximize the benefits, such as for eye health.
Related Questions
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