Chief Nutritionist of the Emerald Center for Aesthetic and Restorative Medicine
PSYCHOLOGISTS
Ratnikova Natalia - psychologist, specialist in psychosomatics and overweight, psychological center-studio LILA.
Anonymous, 22.01.2011 10:09
Is it true that grated carrots cannot be digested without vegetable (olive) oil or sour cream? I really love carrots and eat one piece a day, I just gnaw it without anything. How do you advise it to eat better and with what?
Answer: Hello,
carrots are perfectly digested. It is better to consume it with fats (vegetable or butter, sour cream, dairy products, meat products, sauces, etc.) because vitamin A (beta-carotene) is fat-soluble. However, they do not have to be consumed simultaneously. You can eat carrots, and after an hour and a half, have a full lunch or dinner. Or vice versa, eat carrots after eating. Butter, liver, oily fish, cream, and egg yolks are all excellent sources of vitamin A.
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The calorie content of carrots is 32 Kcal, with 1.3 g of proteins, 0.1 g of fat and 6.9 g of carbohydrates per 100 g of the product. Carrots contain vitamins of groups B, C, PP, E and K. Also, carrots contain many minerals necessary for the human body: iron, potassium, magnesium, phosphorus, copper, zinc, fluorine and others. Carrots contain special essential oils that give them their characteristic aroma.Carrots contain beta-carotene, which is a precursor of vitamin A. Once carotene enters the human body, it turns into vitamin A, which is very beneficial for young women. Carrots are also useful for people suffering from myopia and rapid eye fatigue. Vitamin A speeds up the healing process in case of skin damage, ensuring the integrity of the cells. In addition, it is a powerful antioxidant for the prevention and treatment of cancer.
Carrots are extremely beneficial for children. Iron and cobalt salts, which are contained in its composition, increase hemoglobin in the blood. For people suffering from cardiovascular diseases, it will also be useful due to the potassium content in the composition. And you also need to eat carrots as much as possible, as it activates and increases lactation.
Rules for the use of carrots.
To get a daily intake of vitamin A, it is enough to consume 30-50 g of carrots. It must be consumed with fats, in which case the digestibility will be most effective. Foods containing fats should be added to dishes with carrots: vegetable or butter, sour cream, nuts.In fiber, capable of removing excess cholesterol from the body. It is not recommended to eat the root vegetable for people who have peptic ulcer disease, because its use causes irritation of the gastric mucosa.
The benefits of carrots.
Carrots have therapeutic effects on the human body: choleretic, anthelmintic, analgesic, anti-inflammatory and expectorant. As a prophylactic agent, carrot juice or a mixture of carrot juice with others improves appetite, relieves fatigue, weakens the negative effect of antibiotics on the human body, strengthens nails and hair, improves eyesight and complexion, and also increases immunity and resistance to colds.However, in everything it is necessary to observe moderation, since with excessive consumption of carrot juice, undesirable reactions may occur: drowsiness, lethargy and headache.
Sources:
- What's in carrots. What carrots are digested with
- Carrot
Vegetables are a valuable source of many nutrients. They are rich in fiber, they contain a number of vitamins and minerals. Not all vegetables can be consumed raw, so they are cooked - boiled, fried, stewed, baked. However, are the beneficial properties of vegetables preserved after such cooking, for example, boiling?
Why boiled vegetables are useful
It is widely believed that after boiling, the vitamin content of vegetables drops sharply. However, this is not always the case, for example, if you cook vegetables for too long and with a strong boil. And from boiled vegetables it is indisputable.
First, as a result of cooking, the cell walls of vegetables soften, which leads to better absorption of nutrients by the body. For example, when eating raw broccoli or spinach, a person assimilates no more than 2-3% of carotenoids, and if he eats the same product after cooking, the absorption of carotenoids will increase to 30%. Cooked carrots contain about 3 times more antioxidants than raw carrots. Many raw vegetables contain strontium, which displaces calcium and magnesium from the body. During heat treatment, the strontium content decreases sharply.
The same goes for tomatoes. A slight decrease in the concentration of vitamins after heat treatment is more than compensated for by the increased absorption of lycopene, a substance that gives tomatoes their red color. But lycopene has a pronounced antioxidant effect. Therefore, it is advisable to regularly use boiled or stewed carrots and tomatoes as a prevention of cancer and a number of other serious diseases. Boiled beets are very useful; when boiling this root vegetable, the beneficial properties do not disappear at all.
In addition, some people, especially those suffering from diseases of the digestive system, are contraindicated in raw vegetables. It is poorly absorbed and digested. After heat treatment (cooking), this problem disappears.
Finally, young children who have not yet fully adjusted the functioning of all body systems can be harmful to raw vegetables. Therefore, it is better to give them boiled vegetables.
How to minimize the loss of vitamins when cooking vegetables
There are a few simple yet effective guidelines for reducing vitamin loss during cooking. Above all, try to cook the vegetables as soon as you peel them. If you cannot do this, place the peeled vegetables in a container of cold water.
When the water boils, reduce the heat so that the boil is barely noticeable and cover the pot with a lid. Better yet, steam the vegetables. With this method of cooking, the loss of vitamins will be minimal.
All vegetables are good for health - each contains a number of vitamins, microelements and other substances important for humans. But some vegetables contain a whole treasure trove of useful elements that help in the treatment and prevention of many diseases, strengthen the immune system, and improve well-being. Scientists call the most useful vegetables carrots, beets, cabbage, onions.
Instructions
In terms of composition, carrots can compete with the highest quality vitamin complexes: this vegetable contains a number of trace elements that are important for the proper functioning of most human organ systems (calcium, iron, potassium, iodine, phosphorus and others), vitamins C, D, B, E , and most importantly - a large amount of vitamin A, known as growth vitamin or carotene. It is he who gives carrots a characteristic orange color, and he is also responsible for the health of the eyes, protecting them from cataracts and glaucoma and increasing visual acuity, helps prevent cancer, normalizes metabolism, and participates in removing toxins from the blood. Carrots have a positive effect on diseases of the heart and blood vessels. In addition, it contains a lot of antioxidants, and when cooked, their amount increases by 35%.
Beets are considered the most useful vegetable for cleansing the body of harmful substances. First, it removes harmful putrefactive bacteria that often settle in the human intestine and disrupt the digestive system. Secondly, the betaine in beets stimulates the liver and makes it get rid of toxins. In addition, beets contain a large amount of folic acid, which is very important for pregnant women, but also useful for everyone else, as it stimulates cell renewal. Beets contain phosphorus, vitamin C, a lot of fiber, and quartz, which affects the skin, nails and hair.
Also, carrots contain many minerals necessary for the human body: iron, potassium, magnesium, phosphorus, copper, zinc, fluorine and others. Carrots contain special essential oils that give them their characteristic aroma.
Carrots contain beta-carotene, which is a precursor of vitamin A. Once carotene enters the human body, it turns into vitamin A, which is very beneficial for young women. Carrots are also useful for people suffering from myopia and rapid eye fatigue. Vitamin A speeds up the healing process in case of skin damage, ensuring the integrity of the cells. In addition, it is a powerful antioxidant for the prevention and treatment of cancer.
Carrots are extremely beneficial for children. Iron and cobalt salts, which are contained in its composition, increase hemoglobin in the blood. For people suffering from cardiovascular diseases, it will also be useful due to the potassium content in the composition. And even during pregnancy and feeding, you need to eat carrots as much as possible, as it activates and increases lactation.
Rules for the use of carrots.
To get your daily intake of vitamin A, it is enough to consume g carrots. It must be consumed with fats, in which case the digestibility will be most effective. Foods containing fats should be added to dishes with carrots: vegetable or butter, sour cream, nuts.
Carrots contain fiber that can remove excess cholesterol from the body. It is not recommended to eat the root vegetable for people who have peptic ulcer disease, because its use causes irritation of the gastric mucosa.
The benefits of carrots.
Carrots have therapeutic effects on the human body: choleretic, anthelmintic, analgesic, anti-inflammatory and expectorant. As a prophylactic agent, carrot juice or a mixture of carrot juice with others improves appetite, relieves fatigue, weakens the negative effect of antibiotics on the human body, strengthens nails and hair, improves eyesight and complexion, and also increases immunity and resistance to colds.
However, in everything it is necessary to observe moderation, since with excessive consumption of carrot juice, undesirable reactions may occur: drowsiness, lethargy and headache.
Carrot
About the benefits and harms, the history of its appearance, composition and contraindications. How it affects our body with its beneficial properties, read in this article
- How to properly and best use a vegetable
- Useful properties of carrots
Carrots (in Latin Daucus) are a biennial plant of the Umbrella family. In the first year of life, a rosette of leaves and a root crop are formed, and in the second year, a seed bush and seeds. When growing carrots, you need to know that there are several varieties on which the ripening period depends. There is an early variety that grows up to 50 days, a medium and late one - 120-140 days. For excellent and long-term storage, it is better to plant a late variety.
This vegetable is widespread throughout the world. The most widespread is the sowing carrot, which is a plant with a woody coarse whitish or orange root.
Calorie content of carrots per 100 g of vegetable - 32 kcal:
- Proteins - 1.3 g
- Fat - 0.1 g
- Carbohydrates - 6.9 g
One carrot weighs an average of 75 grams, which is about 26 kcal.
What is the correct and best way to consume a vegetable?
If it is raw carrots, then it is better to gnaw them, and not grate them. So some useful substances can evaporate.
If it is boiled, then add it to a side dish or salad. It will improve the digestion of animal protein and the absorption of iron.
Do not drink large quantities of carrot juice, otherwise it will already be harmful to the liver. May hurt with frequent use. Better to dilute it with water.
You may ask: what kind of carrots are healthy - boiled or fresh? According to scientists, boiled is better absorbed and the amount of carotene in it is increased by 14% compared to raw.
Useful properties of carrots
Carrots can be stored for a long time, this is its distinctive and very useful property. It contains 7% sugars, vitamins B, C, E and provitamin A (carotene).
Thanks to carotene, this vegetable has an orange color, it contains about 70-80% carotene.
The good thing about carotene is that it cannot be destroyed even during processing. When it enters the body, as a result of a chemical reaction, it turns into retinol. This can only happen when a small amount of fat is present. So, if you want to get the maximum benefit, then consume carrots along with butter or vegetable oil, cream or sour cream.
Remember that the largest amount of vitamins is found in the peel of the carrot, so it is undesirable to peel it. It will be better if you rinse it well under running water.
Scientists have found that the correct bowel function depends on fruit and vegetable water. And carrots contain a large amount of it, therefore:
- She is good for dieting.
- Has a beneficial effect on human vision.
- It dissolves stones and sand in the bladder.
- The body becomes more protected from colds.
- It has anti-inflammatory and antiseptic effects.
- In the case of purulent and burn wounds, you can apply grated carrots, covering the wounds externally.
- Good as a laxative, cleanses the intestines from toxins.
- Antihelminthic agent.
- Normalizes the gastrointestinal tract.
Carrots are used for the following diseases:
- With myocardial infarction.
- With gallstone disease.
- With inflammation of the oral cavity.
- With anemia.
Harm
This vegetable can harm your body in the following cases:
- The presence of allergies to it
- Her overeating
Overeating may cause "carotene jaundice", characterized by yellow spots on the palms and cheeks. It is not particularly dangerous, but in order to get rid of it, it is necessary to completely eliminate it from the diet.
Video about the benefits of carrots
What's in carrots. What carrots are digested with
Many people are interested in what is contained in carrots and how they are useful. The main value of carrots is in carotene. since it contains a large amount of it, which in the body passes into vitamin A. This vitamin helps to maintain vision, and is useful especially for those people who have low vision. Also in this vegetable are B vitamins, folic and niacin.
What carrots are digested with
To get your daily intake of vitamin A, it is enough to eat grams of carrots. Many are interested in what is the most effective way to digest carrots. This vegetable must be consumed with fats. therefore, foods containing fats should be put in carrot dishes: sour cream, butter or vegetable oil.
Carrots are very beneficial for the growth of children. The content of iron and cobalt salts in it increases hemoglobin in the blood. Also, carrots contain potassium, which is useful for people suffering from cardiovascular diseases, and is recommended for people suffering from constipation. During pregnancy, you can also eat carrots more often, and nursing mothers, as it activates lactation.
The fiber in carrots is capable of removing cholesterol from the body. and it must be eaten to prevent atherosclerosis. Raw carrots are not recommended for people with peptic ulcer disease, as they irritate the stomach lining.
Carrot salad. It is necessary to peel the carrots, wash and grate on a coarse grater. Then add the grated apple, sugar, salt, raisins and season with sour cream.
Stewed carrots. Peeled and washed carrots should be cut into cubes or slices. Place in a saucepan and add hot water, butter, salt, sugar to taste and simmer, covered, until tender. Then you need to pour in hot milk and add wheat flour, ground with butter. Then boil it all, stirring at the same time. After that, stew carrots can be served as an independent dish or as a side dish.
For 500 grams of carrots: 1.5 cups of milk, 6-8 teaspoons of butter, 6-8 teaspoons of flour. Salt, sugar to taste.
This article describes what is in carrots and what carrots are digested with. Therefore, for the best result, all this must be taken into account.
Interesting news from the Internet
Raw carrots, the benefits and harms of the product, healthy recipes
Carrots are a very popular plant in our latitudes. They prepare dishes from it, make juice, and eat it fresh. The benefits and harms of raw carrots have been known to people for a long time. It was appreciated for its excellent taste and useful qualities. What is this vegetable rich in, what effect does it have on the body and how is it consumed?
What is
Carrots are a two-year-old plant, the root crop is obtained in the first year. On the second, it turns into a bush with seeds. Distributed and popular in many parts of the world.
Caloric content is only calories per 100 g of product. The beauty owes its orange color to carotene, which accounts for up to 80%. A huge plus is that this substance is not destroyed by heat treatment.
Provides carrots with vitamin A (retinol). Carotene is converted into it after it enters the body. But this only happens when there is a certain concentration of fat. That is why nutritionists advise to season carrot dishes with sour cream or butter.
The root vegetable contains many other useful substances.
Vitamins
In addition to carotene, it is enriched with vitamins C, B, E. PP, H, K.
Minerals
The vegetable contains abundant micro- and macroelements. By eating carrots, we get potassium and calcium. magnesium, iron. zinc, iodine, manganese, phosphorus and other components.
Essential oils
Organic acids
Affect many reactions in the human body.
Vegetable water
Eliminates toxins and improves bowel function.
Alimentary fiber
Improves the functioning of the gallbladder.
Many scientists believe that the highest concentration of vitamins is in the peel. Therefore, if possible, you should just rinse the vegetable well without peeling it with a knife. Suitable for young root crops.
The healing properties of the root crop
Carrots are a very healthy and affordable vegetable. It is not for nothing that it is often added to dishes. In the absence of allergic reactions, it is allowed to be included in the children's diet. Can carrots be used by the elderly? For them, it is simply a necessary product.
Its benefits are as follows:
- Normalizes metabolism. It removes harmful substances, improves the functioning of internal organs.
- Acts as an antioxidant. Eating carrots is an excellent prevention of cancer. There is an activation of redox processes inside cells.
- It has a beneficial effect on eyesight. This is one of the healthiest foods for the eyes. Lack of vitamin A is bad for their performance. Those with vision problems need to include the root vegetable on the menu every day.
- Digestion normalization. Prevents the formation of constipation. prevents the development of hemorrhoids. facilitates bowel movement. Control of carbohydrate metabolism occurs.
- Prevention of cardiovascular diseases. Improves the work of the heart and blood vessels due to the ability to lower blood cholesterol levels. According to research, eating carrots significantly improves cerebral circulation and reduces the likelihood of stroke by 70%.
- Improving liver and kidney function. Promotes cleansing and restoration of organs, removes sand, has a choleretic and diuretic effect. Carrot juice works best for this.
- Decrease in blood pressure. An essential product for hypertensive patients. Also helps with varicose veins, heart pathologies. It is used as a prophylactic agent for atherosclerosis.
As you can see, carrots have a lot of valuable qualities. Among other things, it strengthens the immune system, increases resistance to viruses, relieves nervous tension, improves the condition of the skin and gives energy.
What is the best way to eat carrots
To get the most out of a product, it must be consumed correctly. There are also some secrets in eating carrots.
Boiled
Oddly enough, boiled carrots are considered more useful. Scientists believe that in this form it is absorbed better, and the carotene content is 14% more.
So that useful vitamins are not lost during the cooking process. Cover the pot with a lid. In addition, this way the dish will have a richer taste and aroma.
A useful vinaigrette is made from boiled vegetables, added to first courses, side dishes. In combination with meat dishes, iron is absorbed more efficiently.
Raw
It is believed that raw carrots are best chewed whole. Some vitamins can be lost during rubbing. However, this method is not always convenient. Vegetable salads are made from fresh root vegetables. To make the nutrients better absorbed, they are seasoned with cream, butter or sour cream.
Juice
Carrot juice is rich in vitamins.
It should be remembered that a freshly squeezed product has full healing properties. It should be prepared before use. It does not go well with flour and starchy dishes.
Tops
You can even use the tops for food. It is added to salads, thrown into soups at the end of cooking.
There are many healthy ways to consume carrots. You just need to choose the most suitable one for yourself or alternate different ones.
Healthy recipes
In our kitchen, carrots are an important ingredient. It is present in festive salads, first courses, stews, vinaigrette. It is also added to desserts and pies. Consider some interesting recipes.
Fresh juice
The most delicious, natural and healthy juice you can get yourself. This is easy to do with a juicer. It is enough to rinse, peel, cut the root vegetable and load into the desired compartment. If one is not available, you can use a combine or a simple grater. Carrots, chopped to a puree state, are placed in cheesecloth and squeezed thoroughly. You can stir in a little cream. For greater benefit, avoid adding sugar. This is especially true for children and diabetics.
Cream soup
Coarsely chop 0.7 kg of peeled carrots, add water and boil until soft. Peel 1 onion, 4 cloves of garlic and 70 g of fennel, chop and fry in a little oil. Add to the pot with carrots when tender.
Once ready, grind everything with a blender. Use low speed first, then maximum speed. This mass is poured into a previously prepared 0.5 l of chicken broth. Add 200 g of cream to the soup, bring to a boil and turn off. Can be served with herbs.
Cheese salad
Boil 4 medium carrots until soft, peel and cut into small cubes. We rub 70 g of sausage cheese, previously lying in the freezer, on a coarse grater. Mix the ingredients, add 4 tbsp. canned corn, finely chopped greens and season with 1 tbsp. mayonnaise. Before serving, you should keep the salad in the refrigerator for an hour.
Carrot pudding
It is necessary to grate 0.5 kg of peeled carrots on a coarse grater. Pour 4 tablespoons into a high skillet or saucepan. milk and a little butter. Boil carrots in such a liquid, add 40 g of semolina at the end. To avoid the formation of lumps, the mass is constantly stirred. You need to beat 2 egg whites with 1 tablespoon. sugar, add to the cooled mixture and salt a little.
Grease a baking dish with oil and sprinkle with breadcrumbs. Pour out the dough and bake for 25 minutes.
Why there may be contraindications
Raw carrots can be beneficial and harmful to the body. And although such a harmless vegetable does not have many contraindications, you should also be aware of them.
In any case, a measure is important, even if it concerns healthy vegetables. Experts recommend no more than 250 g of product per day. This is about 3 or 4 medium sized root vegetables.
Use should be kept to a minimum in the following cases:
- During periods of exacerbation of stomach and duodenal ulcers
- When, after eating a large amount of the product, yellowing of the palms is noted. This signals that the body is unable to digest and assimilate large amounts of carotene. Especially common in children
- Gastritis, high acidity
- Allergic reaction, skin rashes, intolerance
- The appearance after taking a vegetable of weakness, headache, nausea or vomiting.
Side effects after eating carrots are not so common. People with certain medical conditions should be more careful. With proper moderate consumption, the vegetable brings undoubted benefits to humans.
Carrots are not for nothing a frequent guest on the dinner table. Dishes with it have excellent taste and are very healthy. There are a lot of interesting recipes.
When used wisely, the vegetable will enrich the body with valuable substances, improve digestion and reduce the risk of many diseases. It should be remembered that in certain cases the use should be limited.
We look at the video about the benefits and dangers of raw carrots:
Carrot
Carrots are sweet and crunchy vegetables. The advantages of a cheerful root crop do not end there. It contains the health benefits of beta-carotene, minerals and antioxidants - and only 40 kcal per 100 grams of raw food.
Carrots are a close relative of parsley, dill and caraway seeds. It is grown all over the world. Traditional varieties of carrots are orange, but there are also yellow and even purple carrots.
Vitamin A and Beta Carotene
How to eat carrots correctly
For carrots to digest properly, you need to combine them with fat. Don't believe me? Listen to Alexander Baturin, Deputy Director of the Institute of Nutrition of the Russian Academy of Medical Sciences.
Carrots are an exceptionally rich source of beta-carotene. 100 g of a vegetable contains a daily dose of this substance.
In the human liver, beta-carotene is converted into vitamin A. necessary for vision. renewal of the skin and mucous membranes, as well as for the production of full-fledged sperm.
Plus, beta-carotene is a powerful antioxidant. which helps fight free radicals.
Falcarinol
Carrots contain the antioxidant falcarinol, a natural pesticide that protects carrots from harmful fungi. Falcarinol helps the human body in the fight against cancer, as it is able to destroy precancerous cells.
Other vitamins and minerals
In 100 g of fresh carrots, approximately nine percent of the daily intake of vitamin C. Carrots are also rich in B vitamins, which help in the regulation of metabolism in the body.
In addition, the sweet root vegetable contains copper, calcium. potassium. magnesium and phosphorus. Potassium is an essential component of cells and body fluids. It helps control your heart rate and blood pressure. Manganese is used by the body for the production of antioxidant enzymes.
How to choose carrots?
Fresh carrots are sold all year round. When buying, you should carefully consider the root crops.
Bright, thin-skinned carrots are the tastiest and most nutritious. Don't buy soft, flabby root vegetables, or those with shovel and cultivator cuts or mold.
You should not buy very large carrots either: they are already overripe, which means, most likely, hard and tasteless.
If the carrot "sat" in the soil shallowly and was exposed to the sun's rays, the upper end of the root vegetable turns green due to the deposition of chlorophyll pigment. It is safe for health, but such carrots become savory.
What to cook with carrots?
Young raw carrots are sweet and juicy. However, heat treatment for several minutes further enriches its taste and improves digestibility.
For beta-carotene to be converted to vitamin A. fat is required. It doesn't matter which fat you prefer. You can season the grated carrot with a spoonful of sour cream, you can add a little cream to the carrot juice, or add vegetable oil to the carrot salad. However, remember that any fat increases the calorie content of your meal.
Due to its sweet taste, carrots can be used not only in vegetable but also in fruit dishes.
Carrots go well with other root vegetables: radishes, beets, kohlrabi and turnips. These vegetables can be used to make light, crispy salads.
The lightest products
Carrots are among the top lightest foods. Evaluate the entire list of products, 100 grams of which contain from zero to 70 kcal.
Carrot juice is a refreshing and healthy drink. Do not forget that it contains almost twice as many calories. than a whole carrot.
Carrots add a golden hue to broths and decorate vegetable or meat stews. In the United States, a popular combination of young carrots with potatoes, beans, and green peas.
In Southeast Asia, a kind of "halva" is prepared from carrots with the addition of almonds, cashews, pistachios, butter, sugar and milk. And among supporters of vegetarianism and in medical nutrition, carrot cutlets with various sauces are very popular.
Oven-dried thin carrot rings can replace chips.
The most important
Fresh carrots are a unique supplier of beta-carotene. This substance is a provitamin A and a powerful antioxidant.
Choose a young, medium-sized carrot: it has more nutrients and tastes better. Add carrots to salads and hot meals.
how to eat carrots so that carotene is absorbed?
Olya Master (2415), closed 10 years ago
my child loves fresh carrots. I rub it on a grater and add vegetable oil. but recently I learned that carotene is absorbed only with animal fats, but grows. fat from sunflower or olive oil does not contribute to this absorption. Is it so?
Natalya Isaeva (Epifanova) Thinker (6704) 10 years ago
Olga! There are many opinions, but experts say that every person is a unique SYSTEM, and no two are alike. And the main thing here is to listen to your body. Invite your child to choose what he likes best. Today give it with sour cream, tomorrow somehow differently, and next time make carrot caviar. It is believed that carotene and other substances are best absorbed from stewed carrots, and not from raw ones. Salad tastes best to me: On a fine grater I leave the grated raw beets in a thin layer for a while on a wide open dish so that harmful substances evaporate (this is very important, because there are such beets in the beets!) Then I add a tablespoon of oatmeal from a pack with Hercules type "Nordic" instant cooking. Stir, let it swell. Then I rub the carrots and apple. I add, if any, boiled nettle leaves boiled in boiling water *. I crush these leaves with a wooden crush and push through a sieve. Then I mix it with honey and olive oil (it is especially tasty if this oil is left after just eaten fresh tomato salad, salted to taste. Then the nettle leaves take on a special taste!) The last chord is orange JUICE! I squeeze it into a cooked salad. And if there is sour cream, then you can ADD it too! So, we mixed everything and eat. And since now the thyroid gland asks for help in many children, it is not only tasty, but also very useful for everything! Such a dish increases hemoglobin, improves bowel function, and enhances immunity. Try it yourself and suggest it to your child. Start with the smallest portion, or he might not like it. You can also add raw grated potatoes here, but it’s not so tasty for me, although they say that it’s very useful. Let your child grow up healthy, and you, Olya, always stay young and beautiful! _____________ * You can drink boiled nettle water throughout the day, adding a little honey there to taste, it increases hemoglobin and increases blood clotting; and you can rinse the hair with this broth after washing, it becomes soft and silky from this.
Olesya Parshikova Expert (473) 10 years ago
add sour cream and a little honey
asta-n Thinker (9735) 10 years ago
Exactly! Best of all grated with sour cream.
Festos Master (2203) 10 years ago
With sunflower / olive or corn oil or sour cream (in short, with vegetable or animal fats), and in addition to carotene, vitamin A will also be well absorbed.
Elya the Thinker (5238) 10 years ago
no not like this. you need to eat it fresh and preferably gnaw it
Wolfhound Sage (10681) 10 years ago
Marina St. Petersburg Enlightened (30270) 10 years ago
assimilated with vegetable fats. Even Aevit is made with vegetable oil.
Julia Profi (502) 10 years ago
Quite right! You can add sour cream to carrots. And a little cream is added to the juice.
Maria - Master (1325) 10 years ago
Yes it is. Therefore, most vegetables should be eaten without dressing. And if the child does not take animal fats at the same time, or simply does not like such a menu, then there are special capsules (I’m sorry I don’t remember the names) - there are vitamins inside, and the shell is just with the fat content.
Necessarily with fats (sour cream, etc.), they allow you to absorb more carotene. Only animal fats are true.
User deleted 416 10 years ago
you can just add sunflower oil)
Svetlana Makarova Guru (3316) 10 years ago
everyone has their own taste, my children don't eat carrots at all
saty krovtsova Expert (259) 10 years ago
It is best eaten naturally, not cut or grated. so all vitamins remain in it :)
Klavdiya Panochkina Expert (437) 10 years ago
Beta-carotene, obtained from carrots, is best absorbed with animal fats. Therefore, mix grated carrots with sour cream or cream. Fact.
Tell your child not to smoke after that: beta-carotene in combination with tobacco nicotine form poison in a person's blood. Fact.
Olga Valerievna Pupil (204) 10 years ago
I need to add some cream!
Marina Roubtsova Expert (391) 10 years ago
Absolutely correct! If the child does not like carrots with sour cream, and he loves butter, then you can first give a piece of butter (20-25 grams, a little) - a kind of cube right from the refrigerator, and then let him eat a carrot (you can add a little sugar or honey) ... Then the assimilation of vitamins is maximum.
5Ah, carrot, carrot! We cannot imagine our life without it. Remember, even the wolf in the cartoon "Wait a minute!" urged us to eat it. Now everyone is a little forgotten about the simplest products. There are so many temptations around, some are not up to carrots. But it's a pity. Everything useful is at our fingertips. Did you know that Roman beauties always ate carrots instead of sweets? Perhaps that is why they retained their beauty and youth for many years.
Today, dear readers, we will consider how carrots are useful for our health, what vitamins it contains, for what diseases it is recommended to use it, and what you need to know about the possible dangers of carrots. After all, we often eat seemingly something useful at first glance, but at the same time we miss the nuances. Let's understand them.
Carrots - benefits and harms to the body
People have known about the benefits of carrots since ancient times. The ancient Romans appreciated this root vegetable, considering it both a medicine and a delicacy at the same time. Nowadays, selectors have bred many varieties of carrots - sweet, tasty and incredibly valuable for health.
The beneficial properties of carrots are due to the vitamins, minerals and other substances it contains. The vitamins in carrots are represented by a whole complex, and first of all I would like to note the presence in it of a record amount of carotenoids, among which carotenes occupy an important place, which are converted into full-fledged vitamin A in the liver and small intestine. Carrots also contain vitamins B1, B2, B3, B5, B6, K, E, H, ascorbic acid.
Vitamin U normalizes digestion, relieves inflammation in the stomach, promotes the early scarring of ulcers, has an anti-allergic effect, and serves as the prevention of atherosclerosis.
Vitamin B8, which regulates cholesterol metabolism, improves liver function and has a beneficial effect on the activity of the nervous system.
Among carbohydrates, glucose, fructose and sucrose can be distinguished; carrots also contain essential oils, phospholipids and sterols.
The benefits of carrots are associated with the high content of mineral salts in it with inclusions of macroelements potassium, sodium, calcium, phosphorus, magnesium, as well as chlorine and sulfur. The trace element content is also impressive, including iron, copper, cobalt, iodine, fluorine, manganese and zinc.
Carrots have anti-inflammatory, diuretic, choleretic properties, they are a natural antioxidant that can fight the damaging effects of free radicals, thereby prolonging life and improving our health.
Carrots are valued not only as a food product, but also as a valuable remedy. The benefits of carrots for the human body are obvious, because their roots contain almost everything that is necessary to maintain our health.
Carotene
The main important element is carotene, which is converted into vitamin A during the life of the body. It has an effect on many organs and systems, affects the immune system, participates in all metabolic processes, improves brain activity, promotes physical endurance, and improves vision.
Vitamin A is important for the normalization of cholesterol metabolism and metabolic processes in the tissues and cells of the body. It also affects the hormonal background, improves the function of the thyroid glands.
Vitamins of group B
The benefits of carrots are also high in vitamins of group B. It is difficult to overestimate the importance of this complex, the deficiency of which leads to serious disruptions in the work of the nervous, endocrine, and immune systems. B vitamins are important for mucous membranes, skin, blood vessels, heart and liver, and they affect the maturation of red blood cells. This group of vitamins is essential for the prevention of atherosclerosis and for oxygenation of the tissues of our body.
Vitamin E
Along with vitamin A, vitamin E is a powerful antioxidant that protects the immune system and slows down the aging process of cells. With its lack, neuromuscular disorders and anemia occur. Vitamin E regulates the most complex redox processes, helps the liver fight toxins, improves the functioning of the heart muscle, and stimulates the function of the endocrine glands.
Vitamin H
Vitamin H, or biotin, is involved in the metabolism of proteins, fats and carbohydrates, is very important for maintaining normal blood glucose levels, and is essential for the nervous system. It is important for the skin and hair, with a lack of it, hair loss, dandruff, dry skin are observed.
Vitamin C
We all know that ascorbic acid helps us to increase immunity in the fight against viral infections, but its role is much broader. It promotes the absorption of iron and normal blood formation, improves the condition of the walls of blood vessels, and increases the detoxifying function of the liver. It is important to eat vegetables and fruits rich in vitamin C, since ascorbic acid is not synthesized or accumulated in the body, this vitamin must be taken from food every day.
These are just a few of the health benefits of carrots that provide the vitamins they contain. The action of the minerals that make up it is equally important. 100 g of carrots contain 700 μg of iron, an essential component, a large amount of potassium and necessary to maintain the function of the heart and blood vessels.
Carrots are very useful for women, as they perfectly cope with many skin and age problems. I invite you to read my article. But there are also limitations - for pregnant women, vitamin A is shown in very small quantities, so you should not get too carried away with carrots during pregnancy.
Also, carrots are very beneficial for the health of our teeth. Don't forget this. Gnawing on carrots means strengthening your teeth and gums!
What diseases are carrots useful for?
It is good for everyone to include carrots in their diet in order to avoid many health problems and improve their condition. She can significantly help in the following cases:
- hypovitaminosis A;
- disorders of mineral metabolism;
- cholelithiasis;
- arthritis;
- diseases of the heart and blood vessels;
- anemia;
- anemia;
- intestinal atony;
- constipation;
- diseases of the liver, kidneys and pancreas;
- vision problems;
- dry skin and other skin problems.
The benefits of carrots for children
“Eat carrots, you will grow up big and healthy,” we say to our children, and not by chance. Adequate vitamin A is considered a prerequisite for the normal development and growth of a child.
Carrots are useful for children for vision, for teeth and gums, for normal hematopoiesis, so that all blood parameters are normal, especially hemoglobin.
When to introduce carrots into a child's diet? Pediatricians advise to start doing this from 6 months: first give carrot puree, and from year to year, carrot juice. Carrots, like all other foods, should be introduced into the child's diet gradually. At the same time, watch for allergies, and monitor the work of the gastrointestinal tract.
Remember that too much carrots can lead to yellowing of the skin. Be sure to discuss everything with your treating pediatrician.
Raw or boiled carrots?
When the question arises which carrots are healthier, raw or boiled, then we can confidently say that raw carrots are healthier. However, boiled carrots are also useful, although under the influence of high temperatures vitamin C is destroyed in it and fiber turns into simple carbohydrates. When stewing in a sealed container, carotene is almost completely retained.
Raw carrots sometimes negatively affect the digestive system, therefore, its use is contraindicated in ulcerative and inflammatory lesions of the stomach and intestines. In this case, it is better to boil or stew the carrots, the benefits of boiled carrots do not diminish from this.
How to eat carrots correctly
The question may seem strange, but it is quite justified, because the amount of carotene entering our body will depend on how we eat this wonderful vegetable. The opinion is erroneous that it is most useful to gnaw carrots whole - even from carrots grated on a coarse grater, only 5% of carotene is absorbed. If you grate it on a fine grater, then our body will receive 20% of carotene, and in the presence of fats - 50%.
What is the best way to eat carrots? With sour cream, butter or pure?
Vitamin A is a fat-soluble vitamin and is best consumed with finely grated carrots seasoned with vegetable oil or sour cream. It is advised to add a little cream to the carrot juice.
I suggest watching a video about the benefits of carrots for our body.
Can carrots do harm?
Speaking about the dangers of carrots, two points must be said:
- carrots collect nitrates from the soil even where they are not. Therefore, it is recommended to cut out the yellow center of carrots, which most of all accumulates everything that is not very useful for our health;
- carrots have a high glycemic index. Those who suffer from diabetes mellitus, as well as those who monitor these indicators, must take this into account.
Let's be wise. Carrots are best eaten in moderation. Due to the high fiber content in carrots, unpleasant sensations in the stomach and intestines can occur. People who have a tendency to diarrhea or have inflammatory processes in the digestive system are especially sensitive to carrots.
By consuming large quantities of carrots and carrot juice, we run the risk of getting a yellow complexion, since it is carotene that is responsible for the orange color of carrots.
Care should be taken to treat raw carrots with exacerbation of ulcers and enterocolitis.
Carrot juice
The benefits of raw carrots are not only in vitamins and minerals, but also in a large amount of fiber. Carrot juice does not contain it, but it has all the other useful properties of carrots. It is useful for the same diseases as raw carrots.
Carrot juice has a laxative and diuretic effect, and if mixed with honey, it becomes a strong anti-inflammatory agent and is recommended for various colds.
Carrot juice is a strong antioxidant, therefore it is recommended to use it in case of oncological diseases to strengthen the body and suppress the growth of tumors. But the juice must certainly be freshly squeezed from high-quality root crops, preferably grown in your region.
Like carrots themselves, juice is very useful for the skin. It is useful to drink it for dermatitis, dry skin, and ulcerative lesions.
Carrot juice is contraindicated for stomach and duodenal ulcers, for inflammatory processes in the large intestine. Taking it can worsen the condition.
Carrot tops. Useful and medicinal properties
Is it possible to eat carrot tops and how is it useful? The foliage contains a lot of useful substances, and there is much more vitamin C in it than in root crops. But there are conflicting opinions about its benefits for the human body. In various publications of nutritionists and biologists, opinions can be found both in favor of the use of green leaves in food, and against it.
Everyone knows that it is better to eat carrots with sour cream - this increases the absorption of vitamin A. Milk fat in sour cream helps it to be better absorbed. There are many such combinations that make products healthier or less harmful.
Vitamins and fat
For example, there is an even better way to increase the absorption of vitamin A from carrots by 6-7 times. The carrots should not be raw, they should be sautéed a little - the fiber softens and gives up its vitamins better, they dissolve more in oil and are more absorbed. Therefore, make sautéed carrots more often (fry for 1-2 minutes in a pan in oil) and add them to any side dishes, sauces, salads and first courses. So you will never know the lack of vitamin A. The same rule applies to almost any vegetables - from short-term hot processing, the absorption of nutrients will increase, and the destruction in this case is negligible. This can be done with tomatoes, bell peppers, cucumbers, onions, beets, radishes, cabbage, salads with large leaves. You can also lightly process them in a frying pan or in a double boiler. All this can be used as a side dish or an addition to any main and first courses.
Is the “carrot and sour cream principle” applicable to other fat-soluble vitamins D, E and K? Nature has arranged it so that the main sources of these vitamins already contain decent amounts of fat. Judge for yourself: eggs, milk, liver, butter and vegetable oils are rich in these vitamins. But there are exceptions, and it is better to add any oils to them, like to carrots. What are these products? Many cereals and leafy vegetables are rich in vitamins E and K, and nuts are also rich in vitamin E. Therefore, cereals made with water or skim milk are not the best option. Chewing greens just like that is not very useful - it is better to eat it in dishes containing fats or oils (salads, side dishes, first). It is not necessary to crush nuts with butter - it is better to just eat them after a meal, which included dishes with fat, or, conversely, after them eat something with fat - for example, a sandwich with butter.
The situation with cereals is interesting. “Our ancestors often added peas to porridge. And they did it for a reason, - says Viktor Konyshev, Doctor of Medical Sciences, renowned nutritionist... - Many cereal proteins contain far from ideal proportions of amino acids. For example, wheat lacks the amino acids lysine and threonine, while peas lack methionine and cysteine. With the combined use of these two products - for example, in the composition of porridge - the lack of amino acids is mutually compensated, and the protein is absorbed better.
In general, our body does not need just one product, but a set of them containing all the necessary substances. So, with a meat dish - with the same barbecue - we will not get the dietary fiber necessary for the body. They will be given to us by vegetables or grain bread (they are practically absent in bread made from premium flour). It is important that the plant fibers from these foods not only aid digestion, but can also interfere with the absorption of cholesterol from eaten meat. Many foods (bran, grain bread, vegetable oils, broccoli, green peas) contain phytosterols - substances similar to cholesterol, but interfering with its absorption from the intestines. These foods are very healthy when combined with meat. "
Cancer-free meat
There are a few more important notes on combining meat with other foods. It is already well known that meat contributes to the development of several types of malignant tumors, primarily colon cancer. Just the other day, scientists published the results of a study that show how you can reduce the formation of carcinogenic substances from meat in the digestive tract. It turns out that some special starches have this effect. Many lovers of potatoes or pasta with meat will probably be delighted - these products contain starch beyond measure. I hasten to upset them: only the so-called resistant starch has a protective effect - it is not digested by digestive enzymes. And from cooked potatoes, pasta and porridge, starch is usually well absorbed. During heat treatment, the starch changes and becomes easily digestible. And when the potatoes cool down, the starch becomes resistant again. So it is better to eat meat with raw or long-cooled cold potatoes, and not with mouth-watering fries or steaming potatoes. It is clear that not everyone will agree to such "delicacies". Is there a way out? Legumes and peas contain healthy starch. Therefore, adding green peas to meat will be appropriate. But it's even healthier to make a sauce with real resistant starch. You can buy it or make it yourself ( see infographic). Only when cooking the sauce, do not heat the starch above 40 degrees, otherwise it will become unhealthy.
The carcinogenic effect of meat is also associated with heme - this substance gives meat and blood a red color, from which toxins are formed. It can be partially neutralized with green: greens and green vegetables are rich in another pigment - chlorophyll. Therefore, never eat meat without these foods.
Internet survey
How do you choose vitamins?
- Doing my own market research - 36% (54 votes)
- I follow the recommendations of a doctor, pharmacist - 12% (18 votes)
- I listen to the advice of my acquaintances - 4% (6 votes)
- I don't drink vitamins - 48% (72 votes)
The survey was conducted on the website AiF.ru
