We often eat carrots as part of a soup, salad, or juice. Fortunately, though cooked, nutrient contents of carrots are just a little wasted. But, when cooking carrots, it shouldn't get too soft.
Carrots rich in beta-carotene and vitamin C make high antioxidant properties. Carrots also contain folic acid, calcium, manganese, phosphorus, chromium, iron, zinc, and of course fiber.
Carrots are rich in beta-carotene, essential nutrients required by the eye. This compound isn't able to cure blindness, but can improve the condition of the eyes due to lack of vitamin A. The antioxidant nature can prevent cataracts and macular degeneration that often afflict the elderly.
The study by Robertson et al showed those who ate 200 g of raw carrots every day for three weeks, their cholesterol dropped by 11%. So is the research conducted at Harvard University, USA, those who ate carrots five times a week, it was lowering the risk of stroke by 68%. While research at the University of Brussels is known vitamin A contained in carrots can prevent disability and death from stroke. It's estimated the reduction in cholesterol levels are due to the content of pectate calcium, a type of soluble fiber.
Research conducted by Marilyn Menkes, Ph.D. at the State University of New York showed those whose the body is low of levels of beta-carotene are at risk for lung cancer. Therefore, she recommended that smokers consumed carrots and other high carotene foods to prevent lung cancer.
Apparently, in addition to lung cancer, beta-carotene and other antioxidant compounds in carrots can prevent cancers of the mouth, throat, stomach, intestines, urinary tract, pancreas, and breast.
For the benefit of carrots as anticancer, carrots should be cooked so that the carotene compounds are separated. With cooked, the carotene levels rose 2-5 fold.
Fibers contained in carrots increase stool volume by 25% so backward affair is into a smooth.
Those who often eat carrots, the skin originally dry and hard gradually will look healthy and bright. It also increases endurance, and accelerates wound healing and inflammation caused by a virus.
The calcium contained in carrots will improve breastfeeding, and strengthen bones and teeth.
Carrots to be stored should be placed in porous plastic bags and placed in refrigerator. However, carrots shouldn't be kept for too long because it will cause a bitter taste due to changes in phenolic compounds into isocoumarin.
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