Is there any benefit from boiled carrots. Carrots: benefits and harms to the body, useful properties of juice and boiled carrots. Carrots for hair
To maintain the organs of vision, it is necessary to make carrots and blueberries permanent elements of your own. They have a beneficial effect on tired eyes, help preserve vision, and prevent the development of dangerous diseases. When choosing between blueberries and carrots, consumers prefer root vegetables.
After all, berries are not cheap, and they are not always on sale. Carrots are ubiquitous, and the price is quite affordable. And there are very few people who do not grow it on their own on their own backyard. Moreover, both fresh and boiled root vegetables are beneficial. Carrots have a beneficial effect on vision in particular, and on the entire body as a whole.
Carrots are distributed all over the world.
Carrots are an umbrella 2-year-old plant. In the first year, a root crop is obtained from the seeds, and in the 2nd year, the seed bush and its seeds.
Then the cycle repeats. The plant is distributed all over the world: in Europe and Africa, Asia and America.
They began to eat carrots more than 4 thousand years ago. This root vegetable got on the table of a person thanks to observations of horses.
According to legend, watching what the horses eat, people tasted wild carrots. Her curly purple leaves were liked for their taste.
Carrots were then cultivated as a cultivated plant, and it is believed that carrots came to Europe from Afghanistan around the 17th century. Since then, the cultivation of this has been carried out, the breeding of varieties that meet certain requirements.
At first, carrots were exclusively purple in color, and the Europeans were able to get the fruits of the usual orange color. Here they began to eat the root crop itself. Other peoples adopted the idea of breeding and the rules for cooking carrots.
In Russia, carrots appeared at about the same time as in Europe. Perhaps even a little earlier. Among the Slavs, it was at first considered a healing plant that helped fight ailments. To do this, it was mixed raw with.
The modern world knows many varieties of carrots, among which there are canteens intended for the human diet, and fodder, grown for sugar and for use as livestock feed. Today it is a sowing plant.
A thematic video will tell you about the beneficial properties of carrots:
Features of boiled carrots
There are many useful substances in a boiled root vegetable.
To decide what are the benefits of boiled carrots, you need to figure out how their composition changes after heat treatment.
Since there are many useful substances in the root vegetable, even cooking cannot deprive the product of all its beneficial properties.
Boiled carrots are useful because they still contain many elements important for the human body.
Research confirms that beta-carotene is almost completely retained. In a boiled product, it is not less than in a raw product: 7 - 11 mg / 100g. The boiled root vegetable is rich in vitamins K, H, B, E. But vitamin C is destroyed during cooking, so it is not in boiled carrots.
Boiled carrots are rich in macro-, microelements. It contains potassium and calcium, and chlorine, phosphorus and fluorine, selenium and cobalt, as well as iron, copper, manganese. There are minimal amounts of proteins and lipids, a small amount is due to the destruction of these elements during cooking.
Resistant to heat treatment of sugar, essential oils, phytoncides. There is fiber in a boiled product, however, to replenish fiber reserves, it is better to use a boiled root vegetable. Boiled carrots, although they lose some insignificant properties, at the same time acquire new important properties.
The problem is the high glycemic index mentioned above.
A high percentage of carbohydrates in the product can easily provoke a worsening of the condition in diabetics.
In all other cases, we can only talk about the benefits of this product. It should also be added to cold snacks, marinades, canned food, pies and other hot dishes. The culinary traditions of different countries take into account its indispensability.
Numerous soups, main courses are simply impossible to imagine without boiled carrots.
Norms for the use of carrots
Nutritionists believe that the maximum allowable rate is 4 medium-sized root crops. Exceeding these standards can provoke a change in skin color on the palms, on the face.
The skin will acquire a persistent yellowish tint. Hardly anyone will like it. An excess of the norm of carotene in the body leads to the appearance of undesirable symptoms: headaches, malfunctioning and other organs. So we must remember that moderation is needed in everything.
Cooking method
Rinse carrots thoroughly before cooking.
The subtleties of cooking directly affect the quality of the final product. Therefore, you should act according to the following rules:
- Rinse the carrots, removing all particles of the earth, you do not need to peel.
- Do not cut the root crop before cooking. It is cooked exclusively as a whole.
- Cold water is poured into a saucepan and the root vegetable is immediately put there. You cannot salt the water.
- When the carrots are cooked, they are peeled and the desired dish is prepared from them.
In order for all the nutrients to be absorbed completely, sour cream or vegetable oil must be added to the dish.
The presence of fats in combination with dishes from an orange root vegetable allows you to fully assimilate carotene and other useful substances.
Popular recipes
To enjoy carrots, it must be combined with other root vegetables. You can do this in salads. It is no coincidence that boiled and carrots are the main components of Olivier salad. However, this dish is very high in calories. Instead, you can make the salads described below.
Carrot and beetroot salad with arugula
Boiled carrots and grated, mixed with arugula, parsley. Everything is mixed, salt and vegetable oil are added. Sprinkle with sesame seeds before serving.
Beans and carrots salad
Ingredients: half a glass of boiled beans, 2 boiled carrots, 2 pickles, 2 tablespoons of grated cheese, 2 cloves of garlic, 2 tablespoons of mayonnaise, parsley. First, grate the carrots, mix with the beans. The cucumbers are cut into small pieces. After combining the ingredients, add crushed garlic, salt, mayonnaise.
When the dish is ready, it is garnished with parsley. Thus, boiled carrots are healthy. It does not lose its beneficial properties during cooking. Including it in different dishes will help to strengthen, improve the appearance.
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There is a widespread belief that vegetables are much healthier raw, and after cooking they lose most of their beneficial properties. In many ways, this statement is true. But there are also exceptions. For example, carrots are useful both raw and cooked. Moreover, in some cases, the benefits of boiled carrots only increase.
Useful properties of boiled carrots
The main feature of boiled carrots is that the amount of antioxidants after boiling decreases slightly, but their activity becomes 3 times stronger. Moreover, when boiled carrots lie down for about a day, new substances begin to form in the root crop - phenols, which have a high level of antioxidant activity. True, there is one important circumstance - the carrots must be cooked with the peel.
Boiled carrots Other valuable substances of carrots - vitamins of group B, vitamin C, Vitamin K, vitamin PP, and others also only increase their biological activity after cooking.
It turns out that boiled carrots are even more useful than raw carrots. It does not irritate the stomach lining, which is very important for gastritis and stomach ulcers, and is also useful for kidney and liver problems.
Benefits in boiled carrots
- Vitamin A;
- Vitamins C;
- Vitamins K;
- Vitamins P;
- Cellulose;
- Calcium;
- Phosphorus;
- Iron.
The rich vitamin composition is beneficial for vitamin deficiency, and the richness in fiber helps with digestive problems. Betacarotene is indispensable for age-related decrease in vision and eye fatigue.
The benefits of boiled carrots in diabetes mellitus and during the recovery period after a stroke have been established.
Is boiled carrots good for children
As a complementary food, doctors do not recommend giving carrots earlier than 8-9 months. But this only applies to raw vegetables. And in boiled form, this useful root vegetable can be given to babies starting from 3 months. Of course, the first dose should not exceed 1 tablespoon of boiled carrot puree.
For whom boiled carrots are harmful
How much boiled carrots can you eat
The recommended daily allowance is 3-4 medium-sized roots. If there is more, the skin on the palms and face may turn yellow. Too much carotene can cause health problems, from headaches to kidney damage.
How to cook carrots to preserve their beneficial properties
How you cook carrots depends on their useful composition.
1. Carrots are not peeled before cooking, but only thoroughly washed.
2. It is also impossible to cut it, cook it whole.
3. Carrots are placed in cold water and not salted.
4. The finished carrots are already peeled and other ingredients are added.
5. For better assimilation, you need to add vegetable oil or sour cream to the carrot dish.
Healthy recipes with boiled carrots
Carrots go well with other boiled root vegetables, and, moreover, makes dishes elegant.
Carrot and beetroot salad with arugula
Grate an equal amount of beets and carrots, add fresh arugula, parsley. Season with salt, season with vegetable oil, sprinkle with sesame seeds.
Carrot and Bean Salad
Ingredients:
- boiled beans - 0.5 cups,
- boiled carrots - 2 pcs.,
- pickled cucumbers - 2 pcs.,
- grated cheese - 2 tbsp. spoons,
- garlic - 2 cloves,
- mayonnaise - 2-3 tablespoons.
Grate boiled vegetables, finely chop the cucumbers. Crush the garlic. Salt everything, mix with mayonnaise. Sprinkle with parsley on top.
For many years us assured that vegetables should be eaten fresh, and after cooking, their nutritional and vitamin value is significantly reduced. Of course, there is a huge grain of truth in this statement. But recent research by British scientists from the Institute for the Study of Food has shown that some vegetables are much more beneficial for the body when cooked. From now on, women who control their weight do not need to prepare a "panicle" salad of raw beets, carrots and cabbage, and then chew it for a long time. It is much more pleasant and healthier to eat these vegetables cooked. Here are the vegetables, according to scientists, it is better to eat boiled:
1. Carrot... As you know, carrots are rich in beta-carotene, which protects our body from aging, eye diseases and cancer. It turned out that beta-carotene is absorbed from boiled carrots 5 times better than from raw carrots. In addition, raw carrots are inferior to boiled ones in terms of antioxidant content. It turned out that there are 3 times less of them in its composition than in boiled one. Boiled carrots are easier to digest and therefore it is useful for people suffering from various diseases of the digestive system and constipation to consume this root vegetable in a processed form. Raw carrots are high in fiber and pectin, which can put additional strain on the pancreas and liver. To avoid this, in the presence of diseases of these organs, it is necessary to limit the use of raw carrots. It is also not recommended to include a lot of carrots in the diet of children under 3 years old, since the pancreas at this age is not yet adapted to digest heavy food.
2. Tomatoes... Tomatoes contain a lot of lycopene, the substance that gives them their red color. Lycopene is a strong antioxidant that prevents the formation of malignant tumors and the development of diseases of the heart and blood vessels. Lycopene is best absorbed from boiled tomatoes, and therefore eating sauces, ketchup, and stewed tomatoes is healthier than eating them raw.
3. Cabbage... Coated cabbage also increases its health benefits, but only if you steam it. After boiling and frying, the carotene and antioxidant content of cabbage is lost. For example, the content of rare vitamin U is lost by 4% after 10 minutes of steaming cabbage, and completely lost after half an hour. The content of vitamin C in cabbage increases 3 times during the fermentation process, in addition, lactic acid is formed in sauerkraut, which contributes to better assimilation and breakdown of proteins in the body.
4. Beet... Raw beets contain many beneficial minerals and biologically valuable substances such as flavonoids and anthocyanins. Beets are also rich in iron, calcium and sodium. It contains them in an optimal ratio. The beneficial minerals from boiled beets are absorbed much better than from raw beets. In addition, boiled beets are a powerful laxative, they help cleanse the liver, blood, kidneys and strengthen the walls of blood vessels.
5. Potato... Raw potatoes are rarely consumed, but many people like to puree, fry and cook from them. Meanwhile, fried potatoes are unhealthy and mashed potatoes are starch alone. Potatoes are best baked in the oven in a "uniform", because the main value of this vegetable is in the content of potassium and vitamin C. And they are just concentrated in the potato peel, which we usually peel and throw away.
6. Broccoli... Broccoli is a champion in glucosinalates that fight cancer cells. The content of this antioxidant is higher in steamed. Also, carotenoids from boiled broccoli are absorbed by the body 10-15 times easier, the content of which this vegetable could boast.
7. Spinach... Spinach, like broccoli and carrots, is rich in carotenoids. There is a lot of calcium in its composition. For them to be better absorbed by the digestive tract, spinach must be boiled.
Everything what has been said does not mean that all 7 vegetables from now on should be eaten only in boiled form. All vegetables are rich in vitamins, which are known to be destroyed during heat treatment. Fresh vegetables and fruits in your diet should be present every day, but eating them in large quantities, and even more so tormenting yourself by chewing raw potatoes and beets, in order to provide your body with nutrients as best as possible, is not worth it.
According to the norms of rational nutrition an adult should consume no more than 0.5 kg of vegetables and fruits per day, excluding potatoes. And this is, approximately - one apple, one orange, some carrots, beets and cabbage. In the body of people who consume large quantities of vegetables and fruits, strontium accumulates, which has the ability to displace magnesium and calcium. Deficiency of these substances leads to the early development of osteoporosis, caries, arthritis and other diseases of the skeletal system.
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Hello everybody!
Recently I have been making amazing discoveries for myself.
For example, I recently learned that ordinary, beloved by all of us, carrots, which we are used to adding to salads or just gnawing raw, becomes much more useful if they are cooked !!!
Probably raw foodists, and indeed all those who do not accept anything new, are now ready to shower me with slippers)
But, this is a scientifically substantiated fact, proven by numerous studies by the Linus Pauling Scientific Institute (according to the Journal of the American Chemical Society)
Some domestic nutritionists dealing with the problems of balanced nutrition also agree with this opinion.
To begin with, a few words about what is useful in carrots: these are B vitamins, vitamin C, Vitamin K, vitamin PP, various trace elements, and most importantly, these are carotenoids, not vitamin A, as many mistakenly believe.
They are the most important value of carrots, because they themselves are very strong antioxidants, which in our body are converted into vitamin A, also a powerful antioxidant. Another very important component of carrots is lutein, the main pigment of the retina of our eyes, it is because of it that carrots are considered to be a means for improving vision.
Let's go back to the experiment.
Its essence was to establish in what form carrots have great antioxidant and luteal activity.
Scientists have subjected carrots and other vegetables (which I will talk about later) to heat treatment: they boiled, fried, baked, steamed. And after that, its useful properties were checked.
THE BENEFITS OF BOILED CARROTS
As a result, a very interesting fact was revealed, despite the fact that the amount of carotenoids in carrots decreased, its overall antioxidant activity increased by 14%. It turned out that during cooking, some of the carotenoids turned into more active forms and new antioxidant forms were formed. The level of lutein in boiled carrots increased by 11%, which is why boiled carrots are the best for improving vision.
Vitamins also got it, despite the fact that some of them were destroyed during cooking, the rest began to have greater bioavailability, which means they were better absorbed by the body.
Moreover, the smaller the carrots are, the healthier they are.
HOW TO BOOK CARROTS CORRECTLY?
In order for the beneficial properties of carrots to increase, they must be washed before cooking, but not peeled with a knife and in no case cut!
Place whole carrots in cold water, bring to a boil and cook for about 20 minutes over medium heat without salt.
Cooked carrots are easily pierced with a knife. Now you can cut it, rub it and do whatever you want with it.
Once again, I want to emphasize that in order to make carrots more useful, it must be boiled, and not steamed, baked or fried.
Carrots cooked in this way, during storage, not only preserve the amount of antioxidants, but also increase them.
In addition, it is believed that it is better for children to eat boiled carrots for the reason that the fiber and pectin, which are rich in carrots, strain the children's pancreas too much. Boiled carrots are ideal for children's digestive tract.
In order for the useful components of boiled carrots to be well absorbed, it must be used with foods containing fats, various oils or sour cream are ideal.
The average consumption rate of boiled carrots per day is 2-3 medium root vegetables.
Of course, I don't want to call on anyone to eat carrots only in boiled form, in raw they will also benefit us, saturate with vitamin C and fiber, which our intestines need for good work. For this purpose I recommend Brushka salad or vitamin salad 
But, if your goal is to use carrots specifically for improving the eyes or the whole body as a whole, I think it is worth listening to these studies and taking note of this information.
In any case, what kind of carrot you eat will be your personal choice!
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Boiled carrots - heat treated in boiling water, familiar from childhood and a favorite vegetable culture. When boiled, the carrots slightly change color, it becomes not bright, but dark orange, with prolonged cooking, the carrots acquire a yellowish color. Boiled carrots are not tough, have a moderately elastic consistency, cut well, retain their shape. Boiled carrots have a specific carrot smell and a slightly sweet taste. Unpeeled boiled carrots should be stored in the refrigerator, no more than 5-7 days.
Calorie content of boiled carrots
The calorie content of boiled carrots is 25 kcal per 100 grams of product.
There is a lot of raw carrots, which is a precursor of provitamin, which is not found in the body, but can be converted in the liver from carotenoids. After heat treatment, almost all vitamins disappear, coarse dietary fibers turn into starch and become carbohydrates. Boiled carrots are superior to raw carrots only in the amount of antioxidants - substances that prevent free radicals from reaching DNA cells. Eating boiled carrots is beneficial for the prevention of malignant tumors and Alzheimer's disease.
The harm of boiled carrots
Boiled carrots increase the glycemic index, it is 75 units, so the product should be used with caution by diabetics and everyone who adheres to the principles of a healthy diet (calorizator). Glucose, formed from indigestible fiber, provides the body with energy for a short time, after which it increases appetite.
Root vegetables should be freed from their tops, rinsed thoroughly, covered with cold water, brought to a boil, reduced heat and cooked over medium heat for 20-30 minutes, depending on the size and degree of ripeness of the carrots (the longer the carrots were stored, the longer the cooking period). The readiness of the product is checked by piercing the carrot with a knife or fork; the flesh of the carrot should be soft, but remain firm. When the carrots are ready, drain the water, cool the carrots, peel and cut according to the recipe for the selected dish.
Many people pre-peel and cut carrots, for example, into cubes, so that they can be immediately used in salads, and so they boil using multicooker or special dishes. In this case, there will be no vitamins in the product at all, because the peel retains their minimum amount.
Cooked carrots
In Russian cuisine, boiled carrots are traditionally used for making salads: Olivier, vinaigrette, herring under a fur coat, carrots are decorated with cold snacks, aspic, jellies and jellied meat. In America, boiled young carrots are served as a side dish for meat or poultry.
More about carrots, about the best way to cook it, see the video “Real food. What is the best way to eat carrots ”of the TV program“ Living Healthy ”.
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