Research shows that carrots steamed or lightly cooked, not mushy, helps absorb beta-carotene better. This is because the fiber in carrots is largely undigestible unless the carrots are lightly cooked.
Carrots are also high in potassium.
They also have a key ingredient which is calcium pectate. Calcium pectate is thought to be an especially potent cholesterol-reducing agent. This research also included cabbage and onions, as they also contain calcium pectate.