Carrot
Botany carrots belong to the plants of the Umbrella family. This is a biennial plant, the root crop of which (the vegetable itself) is formed in the first year of life. Carrots are widespread almost everywhere and include about 60 plant varieties.
The ratio of BJU in the product
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Most likely, they began to domesticate carrots in Afghanistan, where the richest variety of its subspecies is represented today. It is noteworthy that earlier it was grown not for the sake of a root crop, but thanks to leaves and seeds with a pronounced aroma. In ancient sources dating back to the 1st century. n. e., there is the first mention of the use of carrot root for food purposes. Europe got acquainted with this vegetable in the X-XIII centuries. Initially, carrots did not have the usual color for us. So, the doctor from Byzantium Simeon Sith in the XI described its yellow and red varieties. Only in the 17th century, in Holland, orange carrots first appear.
In 1991, in the EU countries, carrots, according to a special decree, acquired the status of a fruit. The reason for this change was the love of the people of Portugal (and after them of the rest of the countries) for carrot jam. According to European laws, jam can only be made from fruit. In order to protect potential buyers from counterfeiting, this resolution was adopted.
Nutritional value and calorie content of carrots
It is difficult to overestimate the benefits of a vegetable, because with a low calorie content of carrots, it contains a lot of useful trace elements, vitamins necessary for the normal functioning of various systems of our body.
Among the vitamins that this vegetable contains, the following are most concentrated: PP, B, E, C, K, and the carotene contained in carrots is able to turn into the much needed vitamin A in the body. At the same time, its content is so high that carrots is considered the champion among vegetables and fruits (second only to sea buckthorn) in terms of the amount of carotene it contains. The daily requirement for this substance (6 mg) is fully satisfied with the use of 100-200 g of carrots per day. It is worth remembering, however, that the synthesis of vitamin A from carotene is possible with a sufficient amount of bile and a healthy liver. It is also important to consider that this vitamin is better absorbed with fat. That is why dishes containing carrots should be seasoned with sour cream, vegetable oil, or consumed in combination with other sufficiently fatty foods.
In addition, carrots are rich in minerals: potassium, magnesium, iron, phosphorus, cobalt, zinc, iodine, nickel, fluorine, chromium. The content of essential oils gives it a peculiar smell.
Ascorbic and pantothenic acids, anthocyanidins, flavonoids, amino acids - ornithine, lysine, cysteine, threonine, methionine, tyrosine, leucine, asparagine, histidine and many others are presented in lower concentrations in carrots.
The nutritional value of this sweetish vegetable is represented by the following ratio of nutritional elements: proteins - 1.3 g, fats - 0.1 g, carbohydrates - 6.9 g. The calorie content of carrots does not exceed 32 Kcal per 100 g.
Useful properties of carrots
Due to the content of various vitamins and minerals, carrots firmly take pride of place as one of the most useful vegetables.
Beta-carotene in the product helps to improve lung function, in addition, as noted above, in the body it is converted into vitamin A, which serves as a prophylactic agent for night blindness, and also helps to improve visual acuity and strengthen the retina. In this regard, carrots are especially recommended for people suffering from conjunctivitis, myopia, blepharitis and fatigue.
The benefits of carrots are also invaluable in diseases such as anemia, bronchitis, as well as in some skin and cardiovascular diseases. In addition, eating carrots helps wounds to heal faster.
The vitamin composition of carrots allows them to be used to reduce blood cholesterol levels and as a preventive measure against heart attacks. At the same time, studies have noted a decrease in cholesterol levels by 11% in those who consume 30 g of carrots and more daily.
Beta-carotene is said by scientists to be an effective agent in the fight against certain types of cancer. When consumed daily, the risk of lung cancer is reduced by 40%. The benefits of carrots in the prevention of rectal cancer are also great due to their high fiber content. The likelihood of developing this disease with regular consumption of carrots is reduced by 24%. Finally, there is evidence that women who include raw carrots in their diet are several times less likely to have breast cancer than those who did not eat carrots.
The benefits of carrots for diabetes are due to the presence of carotenoids in them, which lower blood sugar levels.
Carrots have a beneficial effect on the condition of the intestines and stomach, and are also an excellent laxative.
Harmful properties of carrots
Of course, the beneficial properties of carrots prevail over the harmful ones, but in some cases, the use of this product can cause unpleasant consequences.
The harm to carrots is not very pronounced and depends on the amount eaten. So, with excessive use of the delicious juice of this vegetable, side effects are possible in the form of increased drowsiness, headache, lethargy, and vomiting.
In inflammatory diseases of the small intestine and ulcers, the harm of carrots is also more pronounced than the benefit. In such cases, the dosage should be significantly reduced.
Sometimes the love of carrots or carrot juice can play a cruel joke. The carotene contained in it is absorbed in strictly defined dosages. If the recommended daily doses are violated, excess consumption will definitely affect the appearance of the palms and feet - they will acquire a characteristic orange tint. Carrots can cause similar harm to the enamel of the teeth, which is also prone to staining.
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