06/09/2026
Carrots are famous for Beta-carotene, but in their raw state, these nutrients are trapped inside tough, fibrous cell walls. Your body can only extract about 11% of the carotene from a raw carrot. However, stir-frying or lightly cooking them with a small amount of fat breaks those cell walls and creates "micelles" that carry the Vitamin A directly into your bloodstream. Studies show the bioavailability jumps from 11% to 75% once heat and fat are introduced.
