Carrot health benefits, key natural values, therapeutic properties. How to make carrot cooking & eating? Carrot recipes shared on page.
Carrots are not only good for you, they are also excellent value. The orange colour of carrots comes from the carotenes. These were once thought to be useful only for the body to convert into vitamin A. Today, foods rich in carotenes are known to have many other health benefits.
Helps protect against cancer, especially lung cancer.
Can lower blood cholesterol.
Helps guard against food poisoning.
Per 100 g row carrot
Carotenes, including beta Carotone (mcg) 8,115
Fibre (g) 2,4
Vitamin C (mg) 6
Vitamin E (mg) 0,6
Can reduce risk of lung cancer Studies have shown that people who eat carrots regularly, including smokers, are far less likely to suffer lung cancer. This has been linked to the high level of beta-caratone in carrots. Beta-carotene from tablets does not show the same results, suggesting that carrots have other protective factors not yet recognized.
Helps guard against other forms of cancer. In studies of large groups of people, a high beta-carotene intake from carrots and other vegetables and fruit is linked with up to 50% lower rates of cancer of the bladder, cervix, colon, prostate, larynx and oesophagus, and a 20% reduction in the risk of post-menopausal breast cancer.
A simple way to lower blood cholesterol. In 1979, a Scottish trial showed that healthy volunteers eating 200g raw carrot a day for 3 weeks reduced their blood cholesterol levels by 11%. Levels rose when they stopped.
Helps prevent food poisoning. Trials have shown that even small amounts of raw carrots can kill listeria and other food poisoning organisms.
Eat freely. Carrots are the richest common source of beta-carotene, so eating just 1 large carrot a day increases the level of beta- carotene in the body.
Fresh carrot have more beneficial properties then carrot juice.
Carrots are particularly prone to high pesticide and other farm chemical residues and should always be peeled before use, unless organically grown. Older carrots contain higher amounts of beta-carotene than new season carrots. To keep carrots crisp, store them in the warmest part of the fridge or in a cool larder.
Carrots add colour as well as crunch and flavour to many dishes. Varieties range from the super-sweet, especially new season carrots, to the fuller flavour of the autumn crop. Beta-carotene is not destroyed by cooking. Raw carrots can be finely or coarsely grated, cut into matchsticks or fingers and served with dips, or added to soups.
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