There are a considerable number of vitamins in this root vegetable, which puts it on a par with valuable and irreplaceable vegetables. The presence of beta-carotene in this vegetable is a good preventative against cancer.
The bright and rich color of the product indicates the significant presence of this useful element. There is an argument that the systematic use of carrots with such beneficial properties in the diet prolongs life.
A medium-sized carrot covers the daily requirement for vitamin A. A lack of beta-carotene can cause cataracts, the formation of kidney stones and other ailments.
Carrots and their beneficial qualities
- Carrots help enhance redox currents;
- She is a regulator of carbohydrate metabolism;
- Helps regulate body tone;
- Recommended as a laxative;
The complex of vitamins and other necessary elements stored in the root crop exhibits a significant strengthening effect. The vitamins contained in the composition regulate metabolism, help cleanse the blood, and improve immunity.
Carrots - for vision and beauty
The healthy root vegetable stores a significant amount of vitamin A, which is responsible for growth development, which is why it is valuable for children. In addition, it helps improve visual acuity and protects the human body from the formation of various infectious diseases.
This substance gives the necessary help to the external appearance: it delays the deterioration of the skin, helps strengthen hair and nails, gives the skin a blooming appearance, and is useful during pregnancy and lactation;
The optimal composition of useful elements in carrots is a valuable gift from nature
- B vitamins contained in carrots contribute to the proper functioning of the central nervous system;
- Help in the fight against migraines, insomnia and excessive fatigue;
- Elements of this group affect cholesterol levels and are preventive
- a remedy for high blood pressure;
- Prevention of the formation of thrombosis, heart and vascular diseases;
Right in the eye
This vitamin is not present at all in carrots.
But at the same time, these “roots” are really super useful for vision, only for a different reason. Carrots not only treat “night blindness” - decreased vision in the dark caused by vitamin A deficiency (this is exactly what was taught in Soviet schools). It also prevents the most terrible and irreversible loss of vision. This disease is called by three letters - AMD, which stands for age-related macular degeneration. It’s surprising that little is known about this disease, because it occurs more often than cataracts and glaucoma combined, and plus AMD is the leading cause of blindness in the world. Article on the topic Miracles of the color of the sun. How to make soup, sweets and carrot cutlets? There is a small yellow spot on the retina (macula) measuring only 1.5 mm, but it is the most important - the rays coming through the pupil converge in it, and from here this information goes to the brain along the optic nerve. The rest of the retina is secondary, it is responsible for peripheral vision. The degeneration of this spot is practically untreatable, but it can be prevented. And cheap carrots can play a major role in this, because they contain many special substances that protect the macula. These are lutein and zeaxanthin, they give the stain its yellow color. Besides carrots, they are found only in the yolk of eggs and in several more expensive vegetables and herbs.
How do carrots protect against night blindness if they don't contain vitamin A? Very simple. She is a champion in alpha and beta carotene content. Some of these substances in the body are converted into vitamin A. Moreover, 100 g of carrots can provide more than three daily norms of this vitamin. And this way of obtaining it is safer. This way there will definitely not be an overdose of vitamin A, which is easily achievable if you take it in ready-made form (in vitamin preparations, fish oil). This is especially scary for pregnant women; the likelihood of developing congenital deformities in the child increases sharply.
In addition, both carotenes are very important in themselves. Being powerful antioxidants, they prevent the development of cataracts. And at the same time they also protect against cancer (especially lung cancer), cardiovascular diseases, aging and many other health problems. All this has been proven many times in large-scale and serious scientific research.
Test: Do you have enough vitamins? More details
Root vegetable with antioxidant
It is well known what important beneficial qualities vitamin C has, producing collagen, which preserves youth and shine of the skin. In addition, this substance helps strengthen the immune system;
The root vegetable has a strong antioxidant E, which protects a person from carcinogens and has a positive effect on the skin;
The product is rich in vitamin K, which has a beneficial effect on bone regeneration, which is quite important for people suffering from osteoporosis.
This substance helps strengthen blood vessels, regulates the activity of the gastrointestinal tract, has an excellent effect on muscles and weakens the effect of harmful elements on the human body.
Carrot juice - pay attention
Carrot juice is a truly inexhaustible source of important and necessary elements for the body, just like its fruit. The amount of juice ingested is determined by the state of health. It helps maintain a tan thanks to the presence of beta-carotene. Before going to the beach, experts recommend taking the juice of this root vegetable.
It has a healing effect on the activity of the pancreas and respiratory system.
This juice helps strengthen nails and hair, and also increases the body's resistance to colds.
For those with liver problems
The daily dose of vitamins and microelements is replenished by eating 150 - 250 g of root vegetables.
For people with liver dysfunction, it is necessary to eat carrots in larger quantities, since the absorption of healing elements with this disorder is reduced many times over.
It must be remembered that the largest amount of vitamins is located in the peel of the root vegetable, therefore there will be more benefits if you do not peel it, but rinse it well and use it in this form.
Calories Carrots. Chemical composition and nutritional value.
Nutritional value and chemical composition of "Carrots".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 41 kcal | 1684 kcal | 2.4% | 5.9% | 4107 g |
| Squirrels | 0.93 g | 76 g | 1.2% | 2.9% | 8172 g |
| Fats | 0.24 g | 56 g | 0.4% | 1% | 23333 g |
| Carbohydrates | 6.78 g | 219 g | 3.1% | 7.6% | 3230 g |
| Alimentary fiber | 2.8 g | 20 g | 14% | 34.1% | 714 g |
| Water | 88.29 g | 2273 g | 3.9% | 9.5% | 2574 g |
| Ash | 0.97 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 835 mcg | 900 mcg | 92.8% | 226.3% | 108 g |
| alpha carotene | 3477 mcg | ~ | |||
| beta carotene | 8.285 mg | 5 mg | 165.7% | 404.1% | 60 g |
| Lycopene | 1 mcg | ~ | |||
| Lutein + Zeaxanthin | 256 mcg | ~ | |||
| Vitamin B1, thiamine | 0.066 mg | 1.5 mg | 4.4% | 10.7% | 2273 g |
| Vitamin B2, riboflavin | 0.058 mg | 1.8 mg | 3.2% | 7.8% | 3103 g |
| Vitamin B4, choline | 8.8 mg | 500 mg | 1.8% | 4.4% | 5682 g |
| Vitamin B5, pantothenic | 0.273 mg | 5 mg | 5.5% | 13.4% | 1832 |
| Vitamin B6, pyridoxine | 0.138 mg | 2 mg | 6.9% | 16.8% | 1449 g |
| Vitamin B9, folates | 19 mcg | 400 mcg | 4.8% | 11.7% | 2105 g |
| Vitamin C, ascorbic acid | 5.9 mg | 90 mg | 6.6% | 16.1% | 1525 g |
| Vitamin E, alpha tocopherol, TE | 0.66 mg | 15 mg | 4.4% | 10.7% | 2273 g |
| beta tocopherol | 0.01 mg | ~ | |||
| Vitamin K, phylloquinone | 13.2 mcg | 120 mcg | 11% | 26.8% | 909 g |
| Vitamin RR, NE | 0.983 mg | 20 mg | 4.9% | 12% | 2035 g |
| Betaine | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 320 mg | 2500 mg | 12.8% | 31.2% | 781 g |
| Calcium, Ca | 33 mg | 1000 mg | 3.3% | 8% | 3030 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 7.3% | 3333 g |
| Sodium, Na | 69 mg | 1300 mg | 5.3% | 12.9% | 1884 |
| Sera, S | 9.3 mg | 1000 mg | 0.9% | 2.2% | 10753 g |
| Phosphorus, P | 35 mg | 800 mg | 4.4% | 10.7% | 2286 g |
| Microelements | |||||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 4.1% | 6000 g |
| Manganese, Mn | 0.143 mg | 2 mg | 7.2% | 17.6% | 1399 g |
| Copper, Cu | 45 mcg | 1000 mcg | 4.5% | 11% | 2222 g |
| Selenium, Se | 0.1 mcg | 55 mcg | 0.2% | 0.5% | 55000 g |
| Fluorine, F | 3.2 mcg | 4000 mcg | 0.1% | 0.2% | 125000 g |
| Zinc, Zn | 0.24 mg | 12 mg | 2% | 4.9% | 5000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.43 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.74 g | max 100 g | |||
| Glucose (dextrose) | 0.59 g | ~ | |||
| Sucrose | 3.59 g | ~ | |||
| Fructose | 0.55 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.091 g | ~ | |||
| Valin | 0.069 g | ~ | |||
| Histidine* | 0.04 g | ~ | |||
| Isoleucine | 0.077 g | ~ | |||
| Leucine | 0.102 g | ~ | |||
| Lysine | 0.101 g | ~ | |||
| Methionine | 0.02 g | ~ | |||
| Threonine | 0.191 g | ~ | |||
| Tryptophan | 0.012 g | ~ | |||
| Phenylalanine | 0.061 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.113 g | ~ | |||
| Aspartic acid | 0.19 g | ~ | |||
| Glycine | 0.047 g | ~ | |||
| Glutamic acid | 0.366 g | ~ | |||
| Proline | 0.054 g | ~ | |||
| Serin | 0.054 g | ~ | |||
| Tyrosine | 0.043 g | ~ | |||
| Cysteine | 0.083 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.032 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.03 g | ~ | |||
| 18:0 Stearic | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.012 g | min 16.8 g | 0.1% | 0.2% | |
| 16:1 Palmitoleic | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.011 g | ~ | |||
| Polyunsaturated fatty acids | 0.102 g | from 11.2 to 20.6 g | 0.9% | 2.2% | |
| 18:2 Linolevaya | 0.1 g | ~ | |||
| 18:3 Linolenic | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.002 g | from 0.9 to 3.7 g | 0.2% | 0.5% | |
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 5.1% |
The energy value of carrots is 41 kcal.
- medium = 61 g (25 kcal)
- slice = 3 g (1.2 kcal)
- cup chopped = 128 g (52.5 kcal)
- cup gratified = 110 g (45.1 kcal)
- cup strips or slices = 122 g (50 kcal)
- large (7-1/4″ to 8-/1/2″ long) = 72 g (29.5 kcal)
- small (5-1/2″ long) = 50 g (20.5 kcal)
- strip large (3″ long) = 7 g (2.9 kcal)
- strip medium = 4 g (1.6 kcal)
Primary source: USDA National Nutrient Database for Standard Reference. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Orange beauty - as a cosmetic product
The product will help women with dry skin: grate carrots and mix with yolk, apply to face and rinse after 15 - 30 minutes.
If you want to get rid of freckles, acne or relieve skin irritation, then combine carrot juice and lemon juice.
A decoction from the tops of the root vegetable is healing for hair - rinse clean hair, tie it with a scarf and go to bed.
Boiled carrots: benefits and harm to the body
After boiling, almost all vitamins are destroyed, the fibers are converted into starch and turned into carbohydrates. But it also has a number of advantages:
- The benefit of the boiled product is that, in terms of the number of antioxidants that prevent free radicals, it outshines raw carrots.
- The use of boiled root vegetables is necessary to prevent malignant neoplasms and Alzheimer's disease.
During periods of exacerbation of stomach ulcers, diabetes, enteritis, the best option would be to eat boiled carrots.
When preparing carrot dishes, you should use sour cream or any vegetable oil for good absorption of vitamin A.
For greater preservation of nutritional elements, it is necessary to clean and cut it before direct cooking and be sure to put it only in boiling liquid.
Harm of boiled carrots
The boiled product has an increased glycemic coefficient, so the dish is not recommended for diabetics and those who follow the principles of proper nutrition.
Glucose obtained from dietary fiber provides the body with energy for a short time, but then only increases appetite.
Carotene in carrots
Carrots are considered the leader in beta-carotene content. Its amount depends on the variety and increases noticeably in bright orange, sugary vegetables with a small core.
The sweet root vegetable is rich not only in β-carotene, but also in alpha-carotene (69% of the daily value), as well as other useful substances: folic acid, boron, vanadium, silicon, manganese, molybdenum, rubidium, cobalt, potassium.
Attention. Carrots are capable of accumulating the highly toxic trace element mercury, as well as arsenic and strontium. Therefore, it is better to eat root vegetables grown with your own hands.
The greening of the tops that sometimes occurs is due to the accumulation of chlorophyll in the tissues of the vegetable. These parts may taste bitter, but they are quite edible after boiling.
How is carotene from carrots absorbed?
The orange vegetable can be eaten raw or stewed. Oddly enough, in the latter case it turns out to be more useful - it is absorbed better and faster, and also contains 14% more carotene.
To avoid losing some of the beneficial vitamin during the cooking process, keep the pan closed. A dish cooked over low heat will have a richer color and a pleasant taste.
A vinaigrette is made from prepared carrots by adding vegetable oil, fried and added to soups or used as a side dish for meat and cutlets.
The stewed vegetable is especially indicated for gastrointestinal diseases - it does not cause flatulence, is easily digestible and does not irritate the mucous membranes.
For lovers of raw carrots, it is better to gnaw them whole, having first eaten 20–25 grams of butter. However, this method of consumption is not very comfortable, and not everyone likes the taste of a simple root vegetable. Alternatively, you can make a delicious salad from a fresh vegetable by adding sour cream, sugar or raisins to the dish, and pouring olive oil or milk.
Carrot juice is very rich in carotene, but only freshly prepared juice. It should not be used with flour products and delicacies, although for a better taste, sweet lovers can add a spoonful of honey.
Advice. The tops of the root crop can also be used for food. Greens contain a lot of carotene, so they are often added to salads or soups.
Grated carrots
Some people believe that it is better to eat carrots whole. But, it must be admitted, grated root vegetables, the benefits of which do not decrease, are the most popular. The grated product has an important advantage over the whole vegetable - it is easy to digest the dish.
When rubbed, juice is released, turning the mass into a pasty state. Carrots in this form can be consumed by people with weak gums and a sick stomach that does not accept coarse fibers.
Children also love this dish, especially if you add honey or fruit. Regarding the usefulness of grated carrots, it remains stable in composition.
Paradoxical “new vitamins”
We are accustomed to the fact that cooking and processing vegetables and fruits reduces the content of vitamins. With carotenoids the opposite is true. After heat treatment of vegetables, they do not become larger, they are simply better absorbed. When vegetables become softer, they release carotenoids more easily. And fats and oils also play an important role in their absorption, since they are fat-soluble. Therefore, whether you make a salad from vegetables rich in carotenoids, or prepare them in some other way, you should always add vegetable oil.
Contraindications
However, although carrots are important and medicinal and have a number of excellent characteristics, there are still many contraindications for its use.
- This root vegetable should not be consumed if you have a stomach ulcer or existing inflammatory conditions in the small intestine.
- The volume of product consumed must be agreed with a nutritionist. Excessive consumption of the root vegetable or its juice can make the skin yellow, including on the feet and palms of the hands. This is due to the fact that the body is not able to cope with excess carotene.
- Consuming this vegetable without measure will lead to negative consequences: headache, nausea, vomiting and drowsiness.
