Our grandparents and parents always struggled to eat all the vegetables in the dish. The urge has a logic. For example, carrot, a root vegetable that we often ignore, is in fact a highly nutritious and beneficial combination of water, protein, fiber, antioxidants, minerals and vitamins.
Dana Lascu
They are orange, have few calories and are at hand, given that we find them at the market and in stores all year round. Unlike fruits, which the major producers pick green and then forcibly bake them, to carrots besides the fact that you can accelerate their fertilizer growth, there is not much to do to get them faster on the stalls . So, theoretically, it is more organic than others, some say.
In terms of content, carrots contain more than 88% water, to which glutamic acid is added - which gives it the taste of sweetness, protein and fiber, as well as many vitamins needed by the human body, such as B, C and Calcium. Last but not least, their energy value (that is, those very ugly calories) is very small, making them ideal for diets.
Depending on the form to be consumed, many nutritionists recommend it boiled in water or steam, as the substances in its contents are easier to assimilate so. A recent study, published in the US, shows that those who consume 6 carrots per week have more chance to make a celebratory vascular accident than those who consume one per month or less. Besides, carrots have many benefits. Here's what they are.
What the raw carrot contains
Nutritional value per 100 g
Water 89g
Energy value 40 kcal
Protein 0.98g
Glucids 8.71g
Lipids 0.24g
Vitamin A 12 mg
Vitamin B1 0.039 mg
Vitamin B2 0.053 mg
Vitamin B6 0.09 mg
Vitamin C 7.1 mg
Vitamin PP 1.2 mg
Iron 0.66 mg
Calcium 33 mg
Magnesium 18 mg
Phosphor 35 mg
Potassium 240 mg
Sodium 2.4 mg
Dietary fiber 3g
SURSA: WIKIPEDIA
1) Prevent simple anemia and are refreshing. Nutritionists recommend eating carrots when the body undergoes a slight decrease in hemoglobin levels, as vegetables have the ability to stimulate its production. In the form of a raw salad, combined with celery and apple, all breeds have a refreshing effect, this being one of the recipes especially recommended for gentlemen, because it stimulates appetite and vigor! As a juice they are excellent for pregnant women, children and the elderly. Last but not least, they have antidiarrheal effect.
2) Are ideal in diets. They have high water content, fiber and vitamins in content, it's perfect for those who want to lose weight because it regulates intestinal transit. Some studies, however, recommend that it be boiled, because beta-carotene in it, which strengthens the immune system, is easier to assimilate for the stomach.
3) They have anti-aging effects. Being rich in antioxidants, carrots help the body fight free radicals, stopping cell aging. In addition, they make the skin shine. In fact, various substances extracted from carrots are used in face and hand creams, but also in those intended to reduce the effects of sunburn and eczema. Last but not least, face masks with carrot juice are refreshing and revitalizing.
4) Improve vision. Carrots contain lutein, an antioxidant that protects the retina and slows macular degeneration. However, do not get rid of glasses just because you are eating carrots. Nbu heals neither glaucoma, cataracts or other eye diseases, for which you have to go to the doctor!
5) I am a strong ally in the fight against cancer. Studies show that because of the content of falcarinol, a variety of natural pesticides, carrots can reduce the risk of cancer in the lungs, colon or colon. Besides, the fibers in the contents release the bloodstream from excess lipids, so they lower the bad cholesterol level (one of the factors that cause atherosclerosis) and reduce the risk of heart disease.
Doctor of the Day: Carrot cream soup
TIME OF PREPARATION
Cooking time: one hour
Ingredients for 2 people:
- 4 large carrots
-0.5 l chicken or beef soup
- an onion
- an average pastor
- 2 tablespoons oil
- some green onions
- a bottle of cream
- salt and pepper to taste.
Boil the carrots, pork and onion well, drain and put in the mixer with at least half of the meat soup. Depending on how thick you want it to be, you can put more or less vegetable soup. Place the composition in a pot, add the sour cream and boil it to bind with the two spoons of oil. Can be served hot or cold, chopped with a few green onion cuttings and a pinch of pepper ground.
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