Le carrots are very healthy root vegetables; it is crunchy, tasty and highly nutritious. They are rich in beta carotene, fiber, vitamin K1, potassium and antioxidants.
Carrots can have different colors, including yellow, white, purple and red, but the most common is orange; orange carrots get their color from beta carotene, an antioxidant that the body converts into Vitamin A.
Index
NUTRITIONAL VALUES
The content of water of carrots varies 85 to 95% and the edible part is composed of 10% carbohydrates.
Carrots contain very little fat and protein. Nutritional values for 100 gr of carrots I'm:
- kcal: 41
- water: 88%
- proteins: 0,9 gr
- carbohydrates: 9,6 gr
- cup sugar: 4,7 gr
- fiber: 2,8 gr
- fat: 0,2 gr
GLYCEMIC INDEX, VITAMINS AND MINERALS
Carrots have a low glycemic index (from 16 to 60); Eating low-glycemic index foods is related to numerous health benefits, especially for people who have the diabetes.
These vegetables are rich in:
- insoluble fibers, including cellulose, hemicellulose, and lignin, which promote regular bowel movements;
- pectin, a soluble fiber that helps lower blood sugar levels by slowing the digestion of sugar and starch;
- beta carotene, which the body converts into vitamin A, which is valuable for eyesight and immune function;
- biotin: has an important role in metabolism of fats and proteins;
- vitamin K1: important for blood clotting and bone health;
- potassium: mineral important for blood pressure control;
- vitamin B6: it has a function in the conversion of food into energy.
HEALTH BENEFITS
Carrots have several health benefits, including:
- reduced risk of cancerDiets rich in carotenoids can help protect against different types of cancer, including prostate, colon and stomach;
- low levels of cholesterol;
- weight loss;
- eye health: Low levels of vitamin A can make you more likely to develop night blindness.
USE IN THE KITCHEN
When buying, you must always make sure that the carrots are hard, that they have a smooth surface and a nice bright color; they are kept in the fridge up to two weeks.
The best way to eat them by taking full advantage of all their properties is raw, in salads, as a snack or in a centrifuge; many of the nutrients found in these vegetables fail with heat, although beta-carotene also resists high temperatures well.
CONTRAINDICATIONS CARROTS
Carrots they have no particular contraindications; they are even one of the first foods included in the diet of children during the weaning phase.
A very high consumption of carrots can cause a condition known as carotenosis, a buildup of beta-carotene in the skin that causes a yellow complexion; this condition is easily reversible by reducing the consumption of this vegetable.
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