What vitamins and other beneficial substances found in carrots?

Carrots can be eaten raw and cooked. This vegetable is very popular - it is added to soups, salads, main dishes, canned foods, and carrot pies are baked.Besides the fact that it is an indispensable ingredient for various dishes, it is also an excellent medicine that helps to cope with many diseases.

Since ancient times, this root vegetable is considered useful for humans. Homeland carrots (as suggested by scientists) - Afghanistan. It is not only orange, but also white, and some varieties grow purple. In the east, food is consumed not only its root, but also juicy, with a spicy taste, tops. This amazing root vegetable came to Europe in the 12th century. He was quickly appreciated by the chefs.

Ordinary carrots contain many useful substances that are indispensable to the human body. To get the most benefit from this root, it is recommended that you familiarize yourself with its useful properties in more detail.

Many wonder what is in carrots, which makes it versatile and one of the most useful vegetables. The answer is simple - of course, rich in vitamins and minerals. Eating this vegetable daily can replace pharmacological multivitamins.

Carrots are the most accessible source of carotene. This component is only in the sea buckthorn, but these berries are not so accessible. To satisfy the daily need for such an element, about 150 g of carrots is enough.

In addition to carotene, carrots are rich in such vitamins as:

• beta-carotene, which is a provitamin A, necessary for maintaining vision (its deficiency leads to blindness), as well as for proper development of bone tissue, healthy hair and nails;
• vitamins of group b (b1, b2, b3, b6, b8, b12) have a positive effect on many systems of the body: central nervous, digestive and cardiovascular;
• Vitamin C is known as a source of strong, healthy immunity, in addition, it participates in the synthesis of collagen, which significantly affects the appearance and health of the skin;
• Vitamin E protects the body from harmful effects, and also perfectly affects the female reproductive function, prolongs the youth of the body, performs a protective function, promoting cleansing of carcinogens;
• Vitamin K is involved in the interaction of vitamin D and calcium, providing bone tissue synthesis and the process of blood clotting;
• Vitamin N is important for metabolism and blood formation;
• Vitamin P strengthens the walls of blood vessels, making them more elastic.

The amount of vitamins varies depending on the type and type of vegetable. For example, in the orange carrot more vitamin A, and in light varieties - vitamins B and C.

Table of minerals per 100 grams of product.

Carrots are low-calorie vegetables. It is part of many dietary dishes. In addition, the carrot is indispensable for those who seek to lose those extra pounds.

100 g of fresh vegetable contains only 32 kcal, of which:

• proteins - 1.3 g;
• fat - 0.1 g;
• carbohydrate 6.9 g.

With such a content of a variety of useful substances, it is not surprising that the beneficial properties of carrots are diverse.

Here are some of them:

• reduces the risk of oncology;
• promotes the removal of harmful substances from the body;
• improves metabolism;
• improves eyesight;
• helps with high blood pressure;
• stimulates hair growth;
• root crops in the root crop protect the body from bacterial and viral diseases (garlic and onions have a similar effect, but carrots do not have such a specific smell and do not cause burning in the eyes, which makes it more preferable for humans);
• enhances disease resistance;
• helps the liver and kidneys;
• carrots are very helpful in constipation;
• it promotes the withdrawal of bile, promotes fat burning (this property is appreciated when dealing with obesity);
• Vitamin A, which is contained in a vegetable, is extremely useful for asthmatics, as it helps in the restoration of respiration.

Interestingly, boiled carrots contain more nutrients than raw ones. This is due to the increase in the amount of antioxidants it contains.

Carrots are recommended for women. There are claims that carrots with tomatoes prevent ovarian cancer and also help get rid of thrush. Men are advised to eat carrots after severe physical exertion. Trace elements and vitamins that are part of the root, eliminate the effects of overwork faster. It also helps with digestion, prevents constipation and improves immunity. Eating about 300 grams of this vegetable per day is an excellent prevention of skin cancer.

Despite all the benefits, there are some contraindications to eating carrots. It is not recommended to eat in diseases of the gastrointestinal tract, such as gastric and duodenal ulcers.

Also stop eating carrots is worthwhile if yellowing of the feet, hands or face is noticed. This is a signal that the body can not cope with the absorption of keratin. At the time should be to stop using this vegetable.

Overeating carrots can lead to general malaise: nausea, vomiting, headache, a feeling of lethargy and excessive sleepiness. If such symptoms appear, eating carrots should be stopped, and resumed only after all symptoms have been eliminated.

Do not eat more than 200 g of carrots a day. This amount of root will fully cover the body's need for beta-carotene. In large quantities, this substance strongly loads the liver. Hence, the yellowing of the skin - the so-called "carotene jaundice", which occurs when overeating carrots.

The possibilities for cooking carrots are vast. It is eaten raw, fried, boiled and stewed. You should start, of course, with the choice of the right carrots.

Now, when it is sold in all supermarkets, at any time of the year it is very important to know what a good vegetable looks like.

• Root crop should not be very large. It should be a young plant of medium size (then the carrots will be sweet and tasty).
• If the root vegetable is sitting shallowly in the ground, its upper part will be greenish. There is no harm in such a product, but it will no longer be sweet.
• It is not worth buying fruits with traces of a shovel or other tools.
• Moldy, soft, flabby fruits should be avoided. Such root vegetables may have been stored for a very long time and incorrectly, which definitely affected their health and taste.

Of course, the best option would be the one that was grown in its own garden. Only then can we be sure that no harmful substances have been added to it, and it has been grown properly.

The color of the carrot should be bright and the skin should be thin. The vegetable itself must be firm and free from damage. Such a root crop will really be tasty and healthy.

Carrots can just nibble. This method of use has a positive effect on the health of teeth and gums. It is important to know that a short temperature treatment will only improve its beneficial properties.

Raw carrot salads are best seasoned with sour cream or vegetable oil. This combination has an excellent choleretic effect, and the vitamins contained in carrots are best absorbed with fats. Fats can be any, but for beta-carotene to digest, and also vitamin A is synthesized, these components are necessary.

If preference is given to freshly squeezed carrot juice, then you can add a little cream there. However, if you use carrots and its juice in order to lose weight, it should be borne in mind that the presence of fat in your dishes significantly increases their calorie content. And by itself, this drink is almost twice calories than just a raw carrot.

If carrots are consumed without fats, then vitamins A and K are practically not absorbed, but water-soluble vitamins of group B (including nicotinic acid) and vitamin C are perfectly absorbed.

Carrot goes well with other vegetables. Vegetable and vegetable salads with carrots are more tasty and healthy than without them. Because of the sweet taste, carrots are added not only to vegetable dishes, but also fruit ones, which makes it versatile.

If you have problems with the digestive system, the root crop is best eaten boiled or baked. Carrots are perfect for soups and salads. In order that useful properties are not lost, it should be cooked in a peel no more than 20-25 minutes.

The carrot will give a beautiful golden color to soups, as well as diversify with its bright orange color vegetable and meat dishes.

With this root also prepare various desserts. For example, carrot cake is very popular. And in Southeast Asia, it is made from a dish similar to halva with the addition of nuts, butter, raisins and milk.

This fragrant vegetable can be used as a component that will be part of a vitamin face mask, for it is not for nothing that E and A are considered vitamins of female beauty and healthy skin.

How to cook delicious carrot cutlets, see the next video.