Carrots are a sunny root vegetable for health and beauty. Carrots: proper use, benefits and possible harm Carrots are not digested

Carrots are widely used in almost every national cuisine in the world. It gained its popularity due to its pleasant taste, beautiful bright color, good compatibility with other products, unpretentiousness in growing and storage. But not everyone knows how to eat carrots correctly, because it is very important to get more nutrients from the product.

Carrots are a tasty and healthy vegetable

• vitamins A, B1, B2, B5, B6, B9, C, E, K;
• a nicotinic acid;
• potassium and magnesium;
• iodine and calcium;
• iron and selenium;
• zinc and phosphorus.

The calorie content of carrots is 39 calories per 100 g.

This vegetable keeps well all winter, so it is eaten all year round. In winter, when vitamins are in short supply, carrots are especially beneficial:

1. Carrots accelerate the metabolism of carbohydrates. This contributes to the proper functioning of the digestive system and prevents the appearance of cellulite.
2. The amount of vitamin A exceeds the percentage of other vitamins by hundreds of times. 2 carrots contain the daily requirement of this vitamin.
3. Boiling produces one-third more antioxidants than raw vegetables, which is especially beneficial for people with diabetes.
4. Even one carrot eaten reduces the amount of "bad" cholesterol in the blood. This reduces the risk of heart disease, blood vessels.
5. This root vegetable renews liver and kidney cells, removes bile, dissolves and removes stones from the urinary and biliary systems.
6. If you eat one carrot a day, your risk of getting cancer will be cut in half.

Usage rules

Carrots are eaten raw, boiled, stewed, juice is made from it, combined with other products - in each form it is tasty and healthy:

1. Carrots contain carotene, when it enters the body, it is converted into vitamin A. For its better absorption, carrots are eaten with any oil or sour cream.
2. It is recommended to gnaw raw carrots. Many children love this.
3. Boiled vegetable is good to eat with meat: digestion is facilitated, iron is better absorbed.
4. Boiled carrots contain 14% more than raw carrots.
5. When cooking a vegetable, cover the dishes with a lid. This reduces the loss of nutrients, preserves aroma and taste.

How to give carrots to children

Carrots are given to children from 6 months

A large amount of vitamin A contained in carrots is necessary to maintain good vision, so this vegetable should be on the menu of every pregnant woman. It helps the organs of vision of the fetus to form properly, strengthens teeth and bones.

Carrots can be given to a baby from six months. If the child is prone to allergies, the introduction of the product should be postponed until 7-8 months.

Attention! Any product should be introduced into complementary foods for a baby gradually to make sure there is no allergic reaction or intolerance.

Carrots are well digested and have a pleasant sweet taste, but due to their bright color, pediatricians recommend giving them to your baby after zucchini, cauliflower or broccoli.

Making mashed carrots for babies is very simple. To do this, the vegetable must be boiled and chopped with a blender or rubbed through a sieve. Whipped puree is softer and more homogeneous. You can add breast milk or infant formula to the finished mass.

Carrot juice: how to prepare and consume

Drink a glass of carrot juice in the morning.

Freshly squeezed juice is delicious. It can be prepared in a food processor / blender or juicer.

First you need to prepare the root vegetables: wash, cut off the thick tip, peel if necessary. Then cut into slices or medium-sized cubes. Even the most powerful technique can break when chopping several whole roots.

When cooking in a juicer, chopped carrots are placed in a special compartment and pressed with a pusher. It is necessary to monitor the dishes in which the juice is collected. Vegetables can be juicy or dry, the amount of juice obtained depends on this. You may need to substitute another vessel or add more carrots.

When cooked in a food processor, carrots are chopped to a puree. If the vegetable is not juicy enough, add a little water. Puree made in a blender will have a smoother consistency. Then boiled water is added to it, juice is obtained. Strain the drink, mix with orange juice if desired.

Attention! Freshly squeezed juice quickly oxidizes and loses its useful qualities, so it should be drunk immediately after preparation.

Useful properties of carrot juice:

• accelerates metabolism, removes toxins, improves digestion, helps emptying the intestines.
• increases immunity, reduces the risk of viral diseases;
• excellent source of energy;
• affects the amount of breast milk, its composition;
• increases fertility.

Used in folk medicine.

For children

Carrot juice can be given to children from 6 months on a teaspoon. For older children, 100 g of juice drunk in the morning on an empty stomach helps to get rid of worms, gently weakens the body, adds energy, and strengthens the immune system.

Gargling with sore throat

Ingredients: half a glass of carrot juice, half a glass of water, 15 g of honey.

Dissolve honey in fresh juice, dilute with water. Gargle for sore throat 2-4 times a day.

Carrot cough syrup

Ingredients: 200 g of carrot juice, 50 g of sugar.

Cook over low heat until thickened. Take 5 times a day for a tablespoon.

Slimming

Ingredients: 100 g of carrot juice, 50 g of cucumber, 50 g of beetroot.

Mix freshly squeezed juices, drink on an empty stomach.

Who shouldn't eat carrots

Despite the great benefits, this vegetable cannot be eaten:

• at ;
• stomach ulcer, duodenal ulcer;
• inflammatory processes of the digestive system;
• kidney stones,;
• allergies or individual intolerances.

Do not exceed the daily rate - 200-300 g or 3-4 medium carrots. It is easy to understand about the excessive amount of carotene in the body - the skin turns yellow. This symptom often appears in children.

How to choose and store carrots

Carrots with green tops keep longer

The greatest benefit will come from fresh vegetables grown without the use of pesticides. Therefore, root crops should be selected based on some criteria:

• carrots should be dense, have a natural shape;
• the peel is smooth, has a juicy orange color;
• if you buy a root vegetable with green tops, it will be stored longer;
• vegetables are chosen medium in size, large carrots are usually too tough and contain a lot of chemicals.

You can store root crops in a plastic bag, the main condition is the absence of moisture. Carrots stay fresh for the longest time in a closed drawer of the refrigerator.

Healthy recipes

By turning on your imagination, you can surprise with a dish of ordinary carrots.

Baked carrots with feta cheese and herbs

Baked carrots with feta cheese

Ingredients:

• 500 g carrots;
• 50 g feta cheese;
• 30 g greens to taste;
• a handful of walnuts;
• 20 g olive oil;
• spices.

Preparation:

1. Peel the carrots, cut into small cubes, salt, sprinkle with oil.
2. Preheat the oven, cover the baking sheet with foil, arrange the carrots in one layer.
3. Bake until soft, turning over several times.
4. Transfer the finished carrots to a salad bowl, add chopped feta cheese, finely chopped herbs and nuts, spices to taste.

Carrot pate

Carrot pate

Ingredients:

• 3-4 medium carrots;
• 10 g tomato paste;
• a couple of cloves of garlic;
• spices.

Preparation:

1. Thinly chop the carrots, add spices, oil.
2. Preheat the oven, cover the baking sheet with foil, grease with oil, put the carrots in one layer.
3. Bake until soft, turning occasionally.
4. Beat the finished carrots with a blender or crush with a fork, add tomato paste, crushed garlic.
5. Serve with hot toast.

Thai carrot puree soup

Carrot puree soup

Ingredients:

• 500 g carrots;
• 1 onion;
• a couple of cloves of garlic;
• 500 ml of broth;
• 500 ml of water;
• 30 g peanut butter;
• frying oil;
• spices.

Preparation:

1. Finely chop the onion, garlic, chop the carrots into cubes.
2. In a large saucepan with a thick bottom, heat the oil, fry the onions, garlic, then add the carrots, fry for a few minutes.
3. Pour vegetables with broth and water, add spices, cook until carrots are soft.
4. Remove the pan from heat, grind the soup with a blender until smooth.
5. Add peanut butter, if desired, you can add any sweet or hot sauce, beat again with a blender.

Carrots with lentils

Carrots with lentils

Ingredients:

• 500 g carrots;
• 100 g lentils;
• 1 onion;
• 30 g of honey;
• 200 ml of water;
• 30 g of any vegetable oil;
• spices.

Preparation:

1. Preheat the oven.
2. Pour lentils into a saucepan, add water, cook until tender over low heat.
3. Cut the onion into half rings.
4. Cut the carrots, spread on a baking sheet covered with foil, sprinkle with oil, pour over with honey, add spices, sprinkle with onions on top.
5. Bake until tender, remembering to turn over.
6. Take out a baking sheet with vegetables, add ready-made lentils, bake for a few more minutes.

Carrot hummus

Carrot hummus

Ingredients:

• 250 g carrots;
• 250 g chickpeas;
• 60 g of any vegetable oil;
• 50 g of water;
• 10 g lemon juice;
• 2 cloves of garlic;
• spices.

Preparation:

1. Pour chickpeas with water, leave for 12 hours, then boil until soft.
2. Cut the carrots into medium-sized cubes, put them on a greased baking sheet covered with foil and oiled, and season with salt.
3. Bake in a preheated oven until tender, cool.
4. Grind carrots, chickpeas, garlic with a blender, add oil, spices. Add water as needed.

- not only tasty, but also a healthy vegetable that will help diversify the menu and prevent many health problems.

Carrots are ubiquitous. It is unpretentious in growth, does not require much grooming, has a pleasant sweetish taste and rich color. These features make this root vegetable one of the most used in cuisines around the world.

Carrots are good, but harm is also possible from them.

Compound

The carrots that we know are the product of natural selection and cannot be found in nature not cultivated by humans. Its wild predecessor has a coarse celery-colored root and is not very edible.

The cultivation of a plant from a wild species took place in the vastness of Eurasia. At the same time, the European and Asian species developed in isolation. The root vegetable better known to us with a pointed end, conical shape and rich color is the Asian version. A large oval-like vegetable of light orange color with a blunt end - European look.

Like any plant product, carrots are rich in vitamins and minerals, contain almost no fat, and are a source of coarse fiber. The fantastic content of vitamin A makes this product a leader. In a small amount, K and group B are present.

Among the trace elements contained in the root vegetable, potassium should be named, on which the proper functioning of our muscles, including the heart muscle, and the nervous system depends. Manganese is involved in the process of growth and hematopoiesis. The product is also the source of the small amount we need to keep our bones and teeth strong.

Table 1. Composition of 100 g raw carrots in% of the recommended daily allowance (RDA) for an adult.

Indicator	% of RDA
Calorie content	2
Carbohydrates	7
Protein	1,5
Fat	1
Cholesterol	0
Fiber (coarse fiber)	7
Vitamins
A	300-500
Beta carotene	165
B1 (thiamine)	6
B2 (riboflavin)	4
B3 (nicotinic acid)	6
B5 (pantothenic acid)	5,5
B6 (pyridoxine)	10
B9 (folic acid)	5
WITH	10
TO	11
Trace elements
Potassium	6,5
Manganese	6
Copper	5
Phosphorus	5
Sodium	4,5
Iron	4
Calcium	3
Magnesium	3
Zinc	2

The benefits of carrots for the body

Carrots are not a panacea for disease. However, its regular use with proper nutrition and a healthy lifestyle can have a preventive effect against a number of diseases.

Acts against atherosclerosis

Scientists from Scotland, as a result of the study, found that in a group of subjects who ate 200 g of fresh carrots daily for 3 weeks, their cholesterol levels fell by 11%. A drop in cholesterol reduces the risk of atherosclerotic plaque formation, the risk of a decrease in vascular lumen and, consequently, organ ischemia, heart attack and stroke.

Good for the cardiovascular system

One study found that including this vegetable in your daily diet can reduce your risk of stroke by 70%. In the group of stroke patients who used beta-carotene, a higher survival rate was recorded.

Stimulates digestion

Coarse fiber - fiber - a substance indigestible by humans, has the ability to improve the movement of food through the digestive system. Fights constipation, simplifies bowel function and protects it from disease.

Anticancer action

Several studies have shown that beta-carotene has anti-cancer effects.

British scientists have found that a daily intake of 3 mg of beta-carotene (1 medium carrot) reduces the likelihood of lung cancer by 40%.

Another study found that the risk of colon cancer was reduced by 24%.

In terms of anti-cancer activity, carrots are not only beneficial, but also harmful in some cases. In parallel, studies have shown that in people experiencing constant external toxicological effects (for example, smokers, alcohol and drug users, working in hazardous industries), beta-carotene increases the risk of cancer by 30%. To date, this dependence has not been explained.

Antioxidant and immunostimulating action

The property of beta-carotene is well known to suppress the appearance and accumulation of active destructive oxygen in the body. This means that the cells in the body will age more slowly. The antioxidant effect has a positive effect on the immune system.

Good for vision

Everyone knows that carrots are good for the eyes since childhood. Nothing definite can be said about a young age. But in studies involving older people, it was shown that those who ate the root vegetable daily, degenerative eye changes occur 40% less often.

Has a positive effect on the gums

Raw carrots are tough foods. Due to its texture, it has an excellent massage effect on the gums, stimulating their nutrition and blood supply.

Correct use of carrots

Raw carrots

With regard to this vegetable, there is a limitation imposed by the peculiarities of assimilating some useful elements.

1. Calcium absorption is impeded by animal fat.
2. Fat is required for the absorption of vitamin A and beta-carotene.

In order to assimilate vitamin A, beta-carotene and calcium, it is necessary to consume raw carrots with a small amount of vegetable fat.

Another reason to eat the root vegetable raw is its low glycemic index. 35 units versus 85 for the boiled version. The index shows the rate at which blood sugar levels rise. The higher the index of the food, the faster the carbohydrates will be absorbed and the sugar level will rise, and the sooner the sugar level will begin to drop, and we will get hungry again.

85 is a lot. Therefore, introducing this product into the diet should be.

The benefit of raw carrots is that it retains all the vitamins and makes the digestive system work better. Its use in this form is no problem.

Beta-carotene is believed to be absorbed better from puréed carrots or carrot juice.

Carrot puree

You will need:
200 g carrots
1 orange
1 tbsp lemon juice
1 tbsp honey
1 tbsp vegetable oil

Peel the carrot and orange. Cut the root vegetable, divide the orange into slices. Place in a blender, add lemon juice (you can exclude), honey (if desired) and vegetable oil. Chop until puree.

Fresh vegetables contain a lot of water. If he had time to lie down for a long time, additional liquid may be needed to obtain the desired consistency of puree.

Carrot juice

The benefits of carrot juice in terms of beta-carotene absorption outweigh the benefits of raw carrots. At the same time, there is no coarse fiber in the juice and, therefore, such beneficial aspects of its use as improving peristalsis and cleansing the digestive system are lost.

To preserve the benefits of carrot juice, do not forget to add one teaspoon of vegetable oil to it before use.

Carrot tops

The benefits of carrot tops are the same as those of the root: it contains all the same vitamins and minerals. But since we are still not herbivores, it is not customary to eat the tops as food. However, it can be used along with other aromatic herbs and added to salads, for example.

Can carrots be harmful?

Maybe. Carrots are not only beneficial, but also harmful.

For example, boiled carrots are harmed by their high glycemic index (85). This leads to the fact that, eating thermally processed carrots, we very soon feel hungry again and are forced to eat. For people of normal weight, this is not a big problem. For everyone else - obese or overweight - the harm of boiled carrots will outweigh its benefits.

One cannot but say about the dangers of carrots in Korean. This dish, monstrous in its sharpness, has a stimulating effect on digestion. But with systematic use, it can lead to the development of gastritis, stomach ulcers and other digestive organs. In addition, spicy food enhances the work of all endocrine glands, which can cause exacerbation of chronic diseases, such as prostatitis. The harm of Korean carrots far outweighs its benefits.

In very rare cases, an allergic reaction to this vegetable occurs.

And, finally, as in everything, in the use of carrots you need to know when to stop. In its raw form, it is a rough product that, when taken in excess of 200 g, can cause discomfort and digestive problems.

Watch a video clip in which Dr. G. Gandelman and Professor E. Malysheva talk about the benefits of carrots, the ways of their proper use and storage.

5

Ah, 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 it is best to eat 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.

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.

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 in 100 grams of raw product.

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 is also yellow and even purple carrots.

Vitamin A and Beta Carotene

Carrots are an exceptionally rich source of beta-carotene. 100 g of vegetable contains daily dose of this substance.

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, because it is able 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 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 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.

Not worth buying and very large carrots: 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. but heat treatment within a few minutes additionally enriches its taste and improves digestibility.

- For beta-carotene to convert to vitamin A, it requires presence of fat... 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: any fat increases calorie content your dish.

- 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 cook light crispy salads.

- Carrot juice is a refreshing and healthy drink. Do not forget that there are almost twice as much than whole carrots.

- 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 the supporters of vegetarianism and in medical nutrition, they are very popular carrot cutlets with various sauces.

- 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.