Abstract Knowledge of the process and kinetics of solid food disintegration in the human stomach is essential for assessing bioaccessibility of nutrients and understanding gastric emptying. It is desirable to develop advanced techniques for non-invasively and non-destructively studying the kinetics of gastric disintegration and nutrient release during digestion. The main objective of this study was to verify the feasibility of monitoring gastric disintegration of carrot sample during digestion in vitro by a Low-Field Nuclear Magnetic Resonance (LF-NMR) device. Static soaking in different liquid medium was also carried out using as comparison with the LF-NMR data to validate the feasibility. The wet and dry weight retention ratio, water content, hardness and effective diffusivity of the carrot were measured during the soaking tests following a course of time. The transverse relaxation time (T2) and magnetic resonance imaging (MRI) from the LF-NMR was employed to illustrate the transient water status throughout each sample. The T23 relaxation time at peak maximum migrated from ~1300 ms to 500 ms after static soaking in the simulated gastric juice with pH of 1.8 for 240 min, with the total peak area decreasing by 9.10% throughout the measurement of T2 quantitatively supporting the similar reduction of 8.89% in the wet mass retention ratio. Moreover, the time evolutions of the carrot sample size as shown from the MRI imaging results were also in line with the decrease of the solid loss during the static soaking. These consistent results indicate that the LF-NMR provides a non-invasive and non-destructive technique for potentially characterizing the disintegration of solid food samples during gastric digestion.