Carrot contributes to the destruction of precancerous cells Bashny.Net

Carrots — an indispensable component of a healthy diet. The roots of carrots are rich in beta-carotene, vitamin a, minerals and also contain antioxidants in sufficient quantities. The closest relatives of the carrot are parsnip, parsley, dill and caraway.





A lot of amazing sometimes you can see a perfectly ordinary things, including everyday products. However, any information about food is only for reference only, and your diet should always coordinate with the nutritionist. Indeed, humans can be allergic reactions, including those products that are widely considered to be very useful.

Of course, no carrots or other healthy foods are not drugs to treat certain diseases. They can speak only favorable factors contributing to the prevention or mitigation of some disease. This means that they are not a replacement for qualified medical treatment.

Carrots are grown worldwide. It is a biennial plant that blooms in the second year of his life. Mostly it is collected without waiting for flowering as soon as roots reach about 2.5 cm in diameter, becoming juicy.

Carrots come in various colors and shapes. Eastern varieties of carrot are usually elongated with a flat top and hostpathname" tips. In many parts of Asia it is a winter crop. The prevailing color is green, that is yellow-orange.

European carrot, in turn, is characterized by more rounded tips and nearly cylindrical form of the root. Dominated by bright orange.

How useful norcoworldwide the natural sweetness of carrots is rich in antioxidants, vitamins and fiber that is part of food. Its energy value is only 41 kcal per 100 grams. It includes a negligible amount of fat, and contains no cholesterol.

She is a wonderful source of carotenes and vitamin A. 100 grams of fresh carrots contains 8285 micrograms of beta-carotene and 16706 international units (IU, IU) of vitamin A. Studies have shown that flavonoid compounds in carrots help in preventing cancer of the skin, lungs and mouth.

In the liver converts the carotenes into vitamin A. the Major carotene present in carrot roots is beta-carotene. It is one of the most powerful natural antioxidants that help the body protect from harmful free oxygen radicals. Vitamin a also helps maintain eye health, production of sperm, preserve the integrity of the epithelium, growth and development.

Carrots are also rich polyacetylene antioxidant falcarinol. The experiments on laboratory animals by scientists from Newcastle University have shown that falcarinol of carrots may help fight cancer by destroying pre-cancerous cells in tumors.

Fresh root vegetables are also a good source of vitamin C, providing 9% of daily norm of consumption. Vitamin C is a water soluble antioxidant. It helps the body maintain healthy connective tissue, teeth and gums. Its antioxidant properties help the human body prevent disease and cancer by ridding it of harmful free radicals.

Carrots are also rich in B-complex vitamins such as folic acid, vitamin B6 (pyridoxine, adermin), vitamin B1 (thiamine), B3 (Pantothenic acid), and others. These vitamins act as auxiliary substances against the enzymes (the enzymes) to ensure metabolic processes.

In addition, carrot contains useful concentrations of minerals such as copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cells and is contained in the body fluid, providing control over heart rate and blood pressure by countering effects of sodium. Manganese contributes to the enzyme called superoxide dismutase, a part of a group of antioxidant enzymes.

A good carrot — elastic and arkasia carrots are sold throughout the year. Buying it, choose a young, supple and vibrant root vegetables, avoiding flabby and bloated with cracks. Do not choose too large roots that are excessively overdue.

Sometimes, if growing carrots is not protected from excessive sunlight, green pigment chlorophyll penetrates into the fruit, as in the case of orange, and its tip becomes greenish. As a result, the carrot loses its sweetness, but becomes harmful. Avoid carrots with punctures and twisted fruit. This may indicate a malfunction in the garden or defeat its parasites-pests.

Before eating carrots should be thoroughly washed with cold water to wash away her dirt, soil, remnants of tools to combat insect pests. Carrots should be stored at temperatures below 1.5 degrees Celsius. If it is sufficiently well preserved for one or even two weeks.

The training and prigotovleniyu thoroughly wash and cut off both of its tip — top and bottom. Then it has to be peeled, while removing a small layer of the pulp root. Young root vegetables crunchy and delicious. Fresh carrots are sweet and juicy. Boiling carrots for a few minutes increases the biological value of the contained nutrients.

Carrots can be eaten fresh or used in vegetable or fruit salads. It goes well in salads with other root vegetables, radishes, beets, kohlrabi and turnips and greens and tomatoes.

Carrot juice is a wonderful refreshing drink, it can also be part of a mixed vegetable or fruit juices. In a variety of dishes carrots combined with legumes, including peas and potatoes.

In South Asia there is a delicious sweet dish, "gaajar ka halwa", which is made from grated carrots, almonds, cashew nuts, butter, sugar and milk.

Root crops carrots are the ingredients of a number of pies, cakes, puddings, soups, including borscht. They are part of healthy baby food.

Nutritional value Markovic parentheses are the percentage of the daily allowance. Nutritional value is based on 100 grams of raw fresh carrot according to information from the Ministry of agriculture of the United States.

General information:
the energy value of — 41 kcal (2%);
carbohydrates — 9,58 g (7%);
protein — 0,93 gram (1,5%);
fats — 0.24 grams (1%);
cholesterol — 0 milligrams (0%);
fiber, part of the food — 2.8 grams (7%).

Vitamins:
folate — 19 micrograms (5%);
nicotinic acid — 0,983 milligrams (6%);
Pantothenic acid — 0,273 milligrams (5,5%);
pyridoxine (vitamin B6) — 0,138 mg (10%);
Riboflavin (vitamin B2) — 0,058 mg (4%);
thiamine (vitamin B1) — 0,066 mg (6%);
vitamin A — 16706 international units (IU, IU) is 557%;
vitamin C — 5.9 milligrams (10%);
vitamin K — 13.2 micrograms (11%).

Electrolytes:
sodium — 69 milligrams (4,5%);
potassium — 320 mg (6.5 per cent).

Minerals:
calcium — 33 milligrams (3%);
copper — 0.045 milligram (5%);
iron — 0.30 milligrams (4%);
magnesium — 0,143 milligrams (6%);
phosphorus — 35 milligrams (5%);
selenium — 0,1 micrograms ( zinc — 0.24 mg (2%).

Phytonutrients:
alpha-carotene (α-carotene) — 3427 micrograms;
beta-carotene (ß-carotene) — 8285 micrograms;
beta-cryptoxanthin (ß-cryptoxanthin) — 0 micrograms;
lutein-zeaxanthin — 256 micrograms.

Source: hi-news.ru