Carrots: properties and characteristics of use

The modern food market is oversaturated with a variety of exotic products, so many people unfairly forget about the nutritious and extremely tasty vegetables, like carrots. It is not only nutritious, but also extremely useful root vegetable, which is important for both children and adults.

People began to eat carrots in ancient times. There is a legend that for the first time they saw how carrots chew horses, they wondered what this bright fruit attracted the animal, and took the plant for themselves.

Today it is cultivated almost everywhere - in Europe, and in Asia, as well as in Africa, Australia, America and even New Zealand.

In Russia, the orange beauty appeared in the XVI century. At that time, doctors everywhere used it, prescribing weakened patients to recuperate and get rid of various ailments. So that the root crop retains its healing properties as long as possible, it was kept in winter for the winter. By the way, this tradition is still common among French and German farmers - carrot in honey is considered one of the most popular dishes for the New Year's table - local residents claim that using it allows a person to get all the substances necessary for his health.

Carrots without a doubt can be called a real vitamin complex, in its composition contains a truly large number of carotenoids. Among them, a special place is occupied by those in the body that are independently transformed into the easily digestible liver and vitamin A in the intestine and tissues. In addition, all representatives of type B vitamins, as well as K, E, H and C, are represented in the root crop.

When claiming the nutritional value of a food product, it is usually in the very first place should be repelled from its chemical composition. When it comes to carrots, it should be borne in mind that it accumulates in itself dietary fiber, numerous essential oils, poly-and disaccharides, as well as numerous organic acids.

The presence of amino acids in the vegetable is quite large, including those that are not produced by themselves in the human body, which is important for the full development of bone and muscle tissue.

Among them are the following:

• leucine;
• tyrosine;
• tryptophan;
• arginine;
• cysteine;
• histadine;
• methionine;
• isoleucine;
• valine.

Of particular value are essential: serine, as well as glycine, aspartic and glutamic acid and alanine.

The product has an average calorie content - 100 g of vegetable contains 40 kilocalories. For boiled carrots, this figure is two times lower and corresponds to 22 kcal. At the same time in 100 g of carrots about 85 grams fall on water. Because of this, it is so useful and juicy.

Nutritionists say that boiled carrots have a greater usefulness, since during the heat treatment the vast majority of vitamins, macro- and microelements are preserved, but such a product is absorbed much faster. In addition, a boiled vegetable contains three times more natural antioxidants compared to raw.

Orange fruits include quite a lot of B-carotene: per 100 g of the weight of the product its content is 8.3 mg - that is why the root vegetable is considered one of the most useful products for people with eye problems. It is especially necessary for those who fall into the risk group for the occurrence of cataracts.

Root crops have high concentrations of riboflavin, tocopherol, ascorbic acid, choline, as well as pantothenic acid and thiamine.

As for the various mineral substances, the vegetable is saturated with beneficial micro and macro elements that accumulate in root crops in a very large number. Especially in it there are such substances as I, F, Na, Ca, Zn, Mn, R, Se, Mg, Cu and Fe.

The positive effect of carrots on the body due to the presence in it of nutrients, minerals, acids and fibers.

Due to the presence of vitamin U, the root vegetable normalizes the digestive tract, suppresses pathological inflammatory processes, promotes the healing of ulcers, and in addition, is characterized by antihistamine action and is an excellent preventive measure against the development of atherosclerosis.

The presence of vitamin B8 significantly improves the functioning of liver cells, reduces cholesterol levels and has a slight sedative effect.

In addition, orange vegetables have urine and choleretic properties, promote the removal of free radicals from the body, have an antioxidant effect, thereby prolonging youth and improving health.

In carrots there is almost the entire set of vitamins and minerals that are required to ensure the normal functioning of the human body.

Carotene is one of the most important elements, which in the human body is synthesized into vitamin A and has the most beneficial effect on the immune system. In addition, it optimizes metabolism, brain tissue, increases physical strength and stamina, and improves visual acuity.

B vitamins are truly indispensable for humans. It is impossible to overestimate the importance of this complex, because its deficiency often leads to pathological changes in the nervous, as well as the immune and endocrine systems. These substances are necessary for a person to improve the condition of the skin, heart, blood vessels, they affect the formation of red blood cells. The use of vitamins of this type maximally saturates the tissues and cells of the body with oxygen, and in addition, it is considered an excellent prevention of such a dangerous ailment as atherosclerosis.

Vitamin E along with carotene is considered a powerful antioxidant, because it stimulates immune processes and stops aging. Vitamin E deficiency leads to anemia and neuromuscular dysfunction. The use of this element helps the work in the liver, normalizes the activity of the endocrine system and regulates the most important redox processes in the body.

Vitamin H, better known as biotin, is an active participant in protein synthesis, it helps maintain normal blood glucose levels and regulates the functioning of nerve fibers. Its value for beauty is irreplaceable, because with a deficiency hair begins to fall out, and the skin becomes dry and lethargic.

Everyone knows that ascorbic acid boosts our immunity while dealing with all sorts of viral and respiratory infections. However, the medical sphere of its impact is much wider - ascorbic acid present in the root, significantly improves the general condition of the blood vessels, helps to maintain full blood formation and optimizes the liver's activity in removing slags, toxins and free radicals. It is known that ascorbic acid does not have the ability to accumulate in the body, and therefore in the diet of a person every day must contain foods that contain vitamin C.

In 100 g of the root is 700 μg of iron, which, as is known, is the basic component of blood hemoglobin. Carrots are rich in Mg and K, which normalize the work of muscle and nerve fibers, as well as stabilize the work of the tissue of the heart and blood vessels.

Carrots are considered to be the main vegetable of beauty; they are important for women because they allow them to cope with many age-related skin and hair problems. Quite often, the vegetable is recommended for weight loss.

Not many people know, but this orange beauty strengthens the teeth with gums, so those children and adults who regularly gnaw carrots are much less likely to find themselves in the dentist’s chair.

In general, the vegetable is recommended for the following ailments:

• anemia;
• atony of the small intestine;
• arthritis;
• hypovitaminosis;
• chronic constipation;
• liver and pancreas pathologies;
• interruptions in the functioning of the cardiovascular system;
• anemia;
• mineral metabolism;
• gallstones;
• impaired vision;
• dry skin, cracks and sticky lips.

Carrots must necessarily be included in the daily diet of the child, since it is the main condition for the full growth and development of children.

It has a beneficial effect on the growth of bones and muscle fibers, is necessary for the teeth, as well as the eyes. Carrots are required to maintain functional hematopoiesis and are prescribed for low hemoglobin.

Pediatricians recommend introducing a root crop in baby food starting from six months. This should be done gradually, making sure that the child does not have any allergy to this root vegetable. Keep in mind that an overdose of the product can cause jaundice of the skin, and therefore, it is first recommended to acquaint the child with vegetable puree, and after 1 year - with juice.

Carrots are very important for pregnant women, since during this period many expectant mothers develop anemia due to iron deficiency. Daily consumption of root crops satisfies the need of the body in this trace element completely. In addition, regular intake of carrots and carrot juice reduces the risk of the formation of fetal abnormalities.

It is no secret that during the period of carrying a child, most of the drugs are prohibited for women, so carrots can help in the treatment of many ailments. For example, to cure a cold, you can bury carrot juice diluted with water in your nose, it has anti-inflammatory and slight anti-edema effect. Fresh copes well with angina, and if diluted juice with honey, then this composition effectively removes mucus from the bronchi and lungs in diseases of the respiratory system.

Carrots are also important for lactating young mothers, because in this case the child, along with the mother's milk, gets all the necessary vitamins and elements, which most beneficially affects the condition of the baby and contributes to the formation of its maximum protection from dangerous ailments.

At the same time, carrots in significant dosages can often cause an allergic reaction, therefore, women should be consulted with an observant doctor before eating a vegetable.

Separately, it is necessary to dwell on the effect of the product on men, in particular, on the potency. It is known that vitamin A has a great effect on masculine strength, it is responsible for maintaining the normal functioning of the reproductive system. If its content in the cells of the body corresponds to the normative, then the representatives of the stronger sex significantly improve the quality of sperm, and the number of live sperm increases. That is why when planning pregnancy, doctors especially recommend men to use carrots.

In addition, the root crop is rich in vitamin E, the deficiency of which leads to a reduction in the synthesis of vitamin A. In the human body, everything is linked. At the same time, vitamin E contributes to the normalization of blood circulation and the improvement of men's health. This vitamin affects the potency in many ways, as it is the main element of the tissues of the prostate gland. Vitamin E contributes to the release of testosterone and the maintenance of regulatory hormonal levels. If testosterone is produced in sufficient quantities, then the man will not experience any difficulties with the potency.

Folic acid also affects sexual function. With its deficiency in men, the production of sperm is reduced, and its viscosity, on the contrary, increases - while conception becomes almost impossible.

In addition, carrots are useful in that they improve immunity, due to which a man is much less likely to encounter viral diseases, and with good internal resistance, the probability of developing diseases of the urinary organs, which often cause potency problems, is significantly reduced.

Not only the carrot itself has a beneficial effect, but also its tops. It contains significant concentrations of vitamin C, potassium and folic acid. With frequent use of tops, you can significantly strengthen the immune system and normalize the work of all nerve fibers.Well proven greens in the treatment of varicose veins and prevention of hemorrhoids, and to improve visual acuity, it is no less effective than the roots.

Carrots are a real storehouse of vitamins, but when they are eaten it is necessary to keep in mind the potential harm that excessive intake can cause to the body.

First, carrots absorb nitrates from the soil, even in those places where their content is minimal. That is why nutritionists advise to remove the yellow center of the fetus, in which the accumulation of dangerous elements.

Secondly, the root vegetable belongs to food products with a high glycemic status, so its use in people with diabetes should be reduced.

The increased presence of fiber often leads to the appearance of heaviness in the stomach and intestines. People with chronic and acute gastrointestinal problems and a tendency to frequent diarrhea are most sensitive to root vegetables.

Excess dietary fiber can significantly worsen the situation of patients with an ulcer in the acute stage and colitis. Moreover, these contraindications apply to both raw and boiled vegetables.

This does not mean that the use of the root should be abandoned. Simply in all the measure is necessary. Nutritionists advise to limit daily dosage to 3-4 average fruits per day so that the mass of the product used does not exceed 300 g per day. Carrot juice should be diluted with water - its taste will not deteriorate due to this, and the possibility of yellowing of the skin will be significantly reduced.

In addition, there are some contraindications against taking carrots in combination with certain products.

Carrots with garlic should not be used by people with dysfunction of the digestive tractBecause garlic irritates the stomach wall and causes discomfort and even pain.

Carrots sugar and honey are strictly prohibited for patients with diabetes and other endocrine pathologies. In addition, the dish does not need to be given to children and adults who are allergic to beekeeping products - in this situation, the effects of taking can be very different - from a small rash to severe angioedema.

Carrots with sour cream contains some fat.

Everyone knows the fact that most of the trace elements is destroyed by heat treatment when frying or boiling vegetables. Cellulose at high temperatures breaks down into monosaccharides, excessive consumption of which leads to obesity. That is why the preparation of carrot dishes should be approached carefully. For example, it is better to grind it immediately before cooking, since it scraped out pretty quickly, and its nutritional value is reduced even before cooking. If it is still required to keep the root vegetable cut or grated for some period of time, then you can put it in a cleaned container and cover it with a wet towel. However, in this form the carrot should stay no more than 3 hours.

In order to preserve ascorbic acid concentration as much as possible, the vegetable during cooking should be placed directly in boiling water and maintained at a moderate boil throughout the heat treatment.

Prepare the vegetable in a container with the lid closed, so the vitamins are more preserved.

Can be harvested and dried root. It does not preserve vitamin C, but the content of carotene and mineral salts will be unchanged.

The volume of vitamins and nutrients entering our body will largely depend on the form in which we eat carrots.It is believed that carrots should be chewed whole - and this is a common misconception, since even 5% of carotene is absorbed from the grated product. But if you plan it on small - then tissue and cells will get 20%, while if you combine the product with vegetable fats, the percentage of vitamins digestibility will increase to 50 already.

That is why the carrot is optimally eaten raw, grated on a fine grater and lightly seasoned with either vegetable oil or natural sour cream. In the juice, nutritionists advise to add a little village cream.

Keep in mind that roasting acts on the nutritional elements contained in carrots more gently than boiling, but when stewing in carrots, a significant amount of vitamins die.

Carrots should be stored in a cool dry place in a tightly closed bag so that it does not come into contact with other fruits and vegetables. For example, the neighborhood with apples gives roots a bitter taste.

Disputes about which carrot is more useful - fresh or boiled, do not subside to this day, and there is no clear answer to this question. Obviously, when cooking, a significant part of the vitamins is destroyed, but on the other hand, during the heat treatment, the antioxidant parameters of the vegetable are improved, so you should prepare it based on your own taste preferences.

By the way, carrots must be introduced into the diet of those who seek to lose weight. This vegetable fits perfectly into fashionable programs of proper nutrition and healthy lifestyle.

Independent carrot dishes are prepared quite rarely, most often it is used as an additional ingredient. And yet, recipes for dishes from this bright vegetable exist.

A very popular dish for vegetarians and just vegetable lovers are carrot cutlets. They can be used both as a separate snack and as a side dish for meat and fish dishes. This is a low-calorie and healthy dish that can be used by both children and adults who are forced to diet.

Carrot patties are very simple to cook. To do this, the vegetable is rubbed on a coarse or medium grater, an egg is added, a little flour for coupling, kneaded, salted to taste and fried in sunflower or olive oil until golden brown.

There are other recipes for this delicious dish. For example, many housewives first fry carrots until golden brown, then pour a little semolina into the resulting mass, knead, divide into portioned pieces, then form the patties and sprinkle with breadcrumbs, then fry again until cooked. Carrot patties are usually served with sour cream or country cream.

Carrot casserole is very popular among children. For its preparation, the root vegetable should be ground on a grater and slightly fried in butter. After the vegetable is soft, it is poured with a mixture of eggs with milk and sugar, mix in some flour until form-holding texture and send to the oven, where they bake for 40-50 minutes at a temperature of 180-200 degrees.

Carrot sauté is a nutritious and extremely tasty dish. For it is necessary to take 0.5 kg of carrots, 1 tbsp. a spoonful of sugar, half a teaspoon of nutmeg and salt, and frying oil.

The recipe is quite simple: carrots cut into thin circles should be stewed in butter with the addition of water for 20 minutes. Then add nutmeg, sugar and salt to the root crops and fry over medium heat under the lid for 5-7 minutes. After this dish is ready - it can be an excellent side dish for grilled or boiled meat.

Baked carrots are a rather unusual, but very tasty dish.First you need to turn on the oven to warm up, and while it is warming up, you need to prepare the carrots. From it, the tails are cut, they are scraped, coated with vegetable oil, sprinkled with salt and black pepper, then placed in an oven heated to 225 degrees and baked for 25 minutes. Then the temperature is slightly subtracted, mixed vegetables and kept in the oven for another 10-15 minutes. The finished dish has a golden brown color, served with greens and homemade mayonnaise.

Kids will certainly not be indifferent to the carrot soufflé, which is not only tasty and attractive, but also very useful.

For cooking you will need:

• 500 g carrots;
• 500 grams of apple;
• 2 eggs;
• 100 g of sugar;
• 5 handful of semolina;
• a handful of flour;
• milk;
• butter.

Carrots are peeled and chopped into thin circles, then poured with milk and boiled for 15-20 minutes.

To the resulting puree injected whipped chicken yolks, add sugar, semolina, flour and butter. The mixture should be well stirred or whipped with a mixer.

After that, whip proteins in a separate bowl, add them to carrot dough and distribute it in silicone molds. The blanks are sent to a preheated oven and baked for half an hour at a temperature of 180-190 degrees.

For lovers of spicy, you can recommend heh in Korean. It is necessary to prepare for it:

• carrots - 1 kg;
• vinegar - 50 g;
• sugar - 1 tbsp. l .;
• salt - 1 tsp;
• vegetable oil - 200 g;
• pepper - a pinch.

Carrots are crushed in advance on a grater, sugar is injected with vinegar and carefully ground, then left for 20-30 minutes to soak and highlight the juice. After the specified time, hot pepper is added, as well as vegetable oil, heated in a pan, after which all the ingredients are mixed and again left for 60 minutes. After this dish is ready to eat. Its sharpness helps to improve appetite and normalizes the digestive process. This method of processing the product allows you to keep the maximum concentration of useful substances in vegetables. However, with exacerbations of chronic diseases of the gastrointestinal tract and kidneys, the use of he should be refused.

Lovers of sweets can be advised carrots with honey. This simple dish is cooked in a couple of minutes - add a little liquid honey to the grated carrots and stir. If desired, you can enter a little sour cream or cream. Even a small portion will be an excellent charge of cheerfulness for the whole day.

Provence carrots are considered a very tasty snack. It does not require any effort when cooking, but when eating pleasure will be maximum. Carrots are cut into 2-3 cm blocks, mixed with oil and Provencal herbs, salted and sent to bake for half an hour. Served with olives.

From the orange juicy root produce a variety of salads. The uniqueness of the vegetable is that you can prepare savory snacks with it, for example, a Moroccan salad, light refreshing dishes in combination with fruit and even sweets. The most important thing is to use the right gas station.

To create a nutritious and light snack, an orange root should be grated on a coarse grater and combined with finely chopped green apples, and then filled with vegetable oil and citrus juice. Lightly sugar, and the salad is ready.

If desired, the apple can be replaced with any other fruit: orange, mandarin, grapefruit or kiwi.

This is a quick puff salad, which can be prepared in haste with the unexpected appearance of guests.

For 8 servings you will need:

• 2 apples;
• 2 carrots;
• 4 eggs;
• 150 grams of cheese;
• 1 onion (optional);
• mayonnaise.

Eggs should be boiled and grated, grated carrots and cheese should also be crushed, and the onions should be chopped into pieces and poured with boiling water for 5 minutes to remove bitterness. Apples are peeled and seeds and also rubbed on a coarse grater.

After that, all cooked foods lay out layers:

• mayonnaise with onions;
• eggs with mayonnaise;
• apples with mayonnaise;
• carrots with mayonnaise.

Salad should be left to soak in a cool place for 30-60 minutes, then serve.

In winter, when there are not enough vitamins, gourmets and connoisseurs of PP, you will be pleased with the salad with raw carrots and garlic. For it you will need grated carrots, minced garlic to taste, salt and sour cream. All components of the salad are mixed and served to the table with or without greens.

Another winter vitamin salad consists of grated vegetables and finely chopped cabbage. Carrots should be about 2 times larger. Cabbage should be salted and mashed, mixed with carrots, salt, chopped greens, season with butter with the addition of lemon juice.

The name of the salad refers to its exotic roots, but, nevertheless, All the ingredients that are needed for its preparation are well known to Russians:

• carrots - 4 pieces;
• Bulgarian pepper - 1-2 pieces;
• garlic - 2-3 cloves;
• parsley or dill;
• cumin - 1 tsp;
• hot pepper - pinch;
• lemon juice - 1 tbsp. l

Carrots are boiled, cut into cubes, add spices, season with butter and lemon juice and send to the refrigerator for 1 hour to soak.

This is a very cheap, but tasty and at the same time low-calorie dish that can be eaten on its own, also used together with boiled meat.

This is an interesting sweet and sour dish with light spicy notes.

To prepare it, grate the carrot and fry it until golden brown, then mix with the orange and add the cinnamon, nutmeg and white pepper to taste. Then, the prepared ingredients are seasoned with olive oil and sprinkled with sugar or powdered sugar.

Not really a salad, but also a festive appetizer. It will require Korean carrots, ham, hard cheese, greens, mustard with grains and mayonnaise, and, of course, pita bread. Greens are crushed, mixed with carrots and spices, seasoned with mustard and mustard and rolled into pita bread, and then cut into portions.

Brazilian carrot cake is considered to be a very interesting dish. This is a bright, juicy, very light and at the same time does not require long-term impregnation of carrot cake. In this case, the carrot flavor is not felt in the finished dish, but gives it nutritional value and bright colors.

To bake a cake, you do not need to have special skills - even a novice confectioner can handle this job.

For the cake will need:

• 300 g carrots;
• 4 eggs;
• 200 ml of sunflower oil;
• 300 g of sugar or powder;
• 300 g of flour;
• 10 g baking powder.

For decoration, use icing sugar or icing.

First you need to mix and chop carrots in a blender, as well as eggs, sugar and butter. Beat until a uniform air mass is formed. If the blender is not at home, then the carrots can be crushed on a fine grater and whipped with the other components with a whisk.

In another bowl, the flour is mixed with soda or baking powder, and then added to the carrot mass. All contents are well mixed and distributed in a form with parchment.

The cake is baked at a temperature of 180-190 degrees for 30-40 minutes. Readiness is checked with a wooden toothpick.

While the cake is preparing, you need to do chocolate icing. To do this, mix sugar, chocolate or cocoa powder and water, bring to a boil, boil for 5 minutes over low heat and cool slightly.

If desired, you can simply sprinkle the cake with powdered sugar, and you can combine both types of decorations.

For cooking sweet dishes, you can both cook carrots and use them raw - it doesn’t matter, as it will be baked in the oven anyway.

Fans of vegetable cakes will like the cake of zucchini with carrot-cheese filling. For its preparation, the zucchini is ground on a grater, lightly squeezed, an egg is added and mixed with flour, after which the prepared mass is fried in a hot frying pan like pancakes.

Separately passe the onions with carrots. Add grated hard cheese to the vegetables, squeeze the garlic, add a little chopped greens and season with mayonnaise.

After all the ingredients are cooked, you can form a cake. For this, squash pancakes are smeared with a carrot-cheese filling and laid in layers. Then the dish is cooled and sent to the refrigerator for soaking.

How to cook carrots in Korean, you will learn from the following video.