Carrot

Carrots Botany refers to a plant family umbrella.  Carrots - a plant family umbrella
 It biennial plant, which root (actually a vegetable) is formed in the first year of life. Carrot spread almost everywhere, and includes about 60 species of plants.

Most likely, reclaim carrots began in Afghanistan, there is today represented by the richest diversity of its subspecies. It is noteworthy that earlier it was grown not for root, and thanks to the leaves and seeds have a pronounced flavor. In ancient sources related to I in. n. e., found the first mention of the use of carrot root for food. Europe met with the vegetables in X-XIII centuries. Initially carrots did not have the usual color for us. For example, a doctor from Byzantium, Simeon Sit in the XI described it yellow and red varieties. Only in the XVII century in Holland, first appears carrots orange.

In 1991, the EU carrot, according to a special decree, acquired the status of fruit. The reason for this change was the love of the inhabitants of Portugal (and behind them and other countries) to the jam of carrots. According to European laws jam can be made only from fruit. In order to protect potential buyers of fakes, and this decision was made.

Food value and caloric content of carrots

Benefit vegetable is difficult to overestimate, because low calorie carrots in it hides a lot of useful minerals and vitamins necessary for the proper functioning of the various systems of the body.

Among the vitamins that contains this vegetable, the largest concentration are as follows: PP, B, E, C, K, and carotene contained in carrots in the body is able to transform into a much-needed vitamin A. We Moreover, its content is so great that carrots It is considered a champion among vegetables and fruits (except giving sea buckthorn) by the number of carotene contained in it. The daily requirement for this substance (6 mg) is fully satisfied with the use of 100-200 grams of carrots a day. However, it should be remembered that the synthesis of vitamin A from carotene is possible with enough healthy liver and bile. It is also important to consider that this vitamin is better absorbed with fat. That is why food containing carrots, should fill the sour cream, vegetable oil or use in combination with other enough fatty foods.

Furthermore, carrots abounds in minerals: potassium, magnesium, iron, phosphorous, cobalt, zinc, iodine, nickel, fluorine, chromium. A peculiar smell it gives the content of essential oils.

At lower concentrations are presented in carrots ascorbic acid and pantothenic, anthocyanidins, flavonoids, amino acids - ornithine, lysine, cysteine, threonine, methionine, tyrosine, leucine, asparagine, histidine and others.

The nutritional value of this sweet vegetable represented by the following ratio of food elements: protein - 1, 3 g fat - 0, 1 g carbohydrates - 6, 9, the Calorie carrots not exceeding 32 kcal per 100 g

Useful properties of carrot

 The juice of carrots
 Due to the content of various vitamins and minerals Carrots firmly it takes pride of place as one of the most useful vegetables.

Beta-carotene in the product helps to improve lung function, moreover, as noted above, is converted in the body into vitamin A, which serves as a preventive agent for night blindness, but also helps to improve visual acuity and retinal strengthening. In this regard, the carrot is especially recommended to receive persons suffering from conjunctivitis, myopia, blepharitis and fatigue.

The benefits of carrots is also invaluable for diseases such as anemia, bronchitis, as well as some skin and cardiovascular diseases. In addition, the use of carrots helps wounds quickly tightened.

Vitamin composition carrot allows it to reduce the level of cholesterol in blood and as prevention of heart attacks. In this study note lowering cholesterol by 11% in those who consumed daily 30 g carrot or higher.

Beta-carotene is what scientists call an effective tool in the fight against some types of cancer. With his daily consumption reduces the risk of lung cancer by 40%. The benefits of carrots in the prevention of colon cancer is also high due to the high content of fiber. The probability of occurrence of this disease with regular use of carrots decreased by 24%. Finally, there is evidence that women in the diet which included raw carrots, several times less prone to breast cancer than those that did not eat carrots.

Use carrots in diabetes is caused by the presence therein of carotenoids, which reduce blood sugar.

Carrot has a beneficial impact on the intestines and stomach, and is an excellent laxative.

Hazardous properties of carrot

Of course, the useful properties of carrot predominate over harmful, but in some cases the use of this product may cause backfire.

Harm carrot is not very pronounced, depending on the amount ingested. Thus, when immoderate use of this delicious vegetable juice possible side effects in the form of increased sleepiness, headache, lethargy, vomiting.

In inflammatory diseases of the small intestine ulcers, and damage to the carrot is also more pronounced than good. In such cases it is necessary to significantly reduce the dosage of use.

Sometimes the love of carrots or carrot juice can play a cruel joke. Carotene contained therein is absorbed in a well-defined dosages. If the recommended daily dose violated, excessive consumption will necessarily be reflected in the appearance of the hands and feet - they will acquire a distinctive orange tint. This carrot capable of causing damage to the tooth enamel, and which is also subject to staining.





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