The greater health benefits of eating cooked carrots

 You absorb 600% more Vitamin A from cooked carrots than you do from eating them raw.

        Carrots are famous for their Beta-carotene,but in their raw state,these nutrients are trapped inside 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 these 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.