Carrots, naturally sweet, delicious and crunchy are healthy additions you can make the list of vegetables in your diet. In fact, these tubers comes with adequate health compounds, such as beta-carotene, vitamin A, minerals and antioxidants in sufficient quantities.
Botanically, these tap-roots of the umbelliferous family Apiaceae, or family, Daucus, and is known scientifically as Daucus carota. Other members of the Apiaceae closing, parsnips, parsley, dill, cumin, etc.
Carrot plants grown in the world for its taproot coveted. The plant is biennial, and bears flowers during the second year of life. But generally, the whole plant is harvested early when the root when about an inch in diameter, tender and juicy.
Cores vary widely in color and shape depending on the variety and type. General Eastern Taproot is long, tapering tail plane upper end below. European carrots on the other hand, has more rounded ends with the almost cylindrical body. In addition, the EU carrots bright orange in contrast to the varieties of saffron from Asia.
Health benefits of carrots
Sweet and succulent carrots are rich in antioxidants, vitamins and fiber, but provides only 41 calories per 100 g, negligible amount of fat and cholesterol.
They are a rich source of rare carotene and vitamin A. 100 g of fresh carrots contains 8285 mcg IU of beta carotene and 16 706 of vitamin A. Studies showed that the flavonoid compounds in carrots help protect the skin, lungs and cancer of the oral cavity.
Carotenes are converted to vitamin A in the liver. Beta carotene is an important carotene, which is present in these roots. Beta-carotene is one of the powerful natural antioxidant protects the body from harmful radicals damage payment. In addition, it also has all the functions of vitamin A, such as vision, reproduction (sperm production), the maintenance of epithelial integrity, growth and development.
Carrots are rich in poly-acetylene falcarinol antioxidant. Research study conducted by scientists at the University of Newcastle in laboratory animals showed that falcarinol in carrots can help fight cancer cells by destroying pre-cancerous tumors.
The fresh roots are as good vitamin C, which provides about 9% of the RDA. Vitamin C is water soluble antioxidant. It helps the body maintain healthy connective tissue, teeth and gums. Its antioxidant properties help protect the body against diseases and cancer by scavenging harmful free radicals.
This root vegetable is primarily contain good amounts of many B-complex vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., which function as cofactors of enzymes in the metabolism of the substrate in the body.
It also has appropriate levels of minerals such as copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cells and body fluids that helps control heart rate and blood pressure to counteract the effects of sodium. Manganese is used by the body as a cofactor of the antioxidant enzyme superoxide dismutase.
Selection and storage
Fresh carrots are available on the market in the period. While buying, look for a young, kind, brilliant color is solid roots. Avoid soft, soft roots, cut or mold. Also, avoid very large roots, since they show a maturity of more than when their poor quality food.
Excessive exposure to sunlight of the root above ground level would result in a greenish discoloration near the upper end due to chlorophyll pigments photo-deposition. Although this may not affect the health bad, but it takes away from his sweet roots. Carrots or twisted ends can be a sign of infestation or crop nearby.
Once home, rinse with water to remove dust, dirt, or insecticide / fungicide. In general, the roots are cut green and stored in the vegetable compartment of the refrigerator where they keep well for 1-2 weeks. Adjust the refrigerator temperature below 35 degrees F and high humidity to maintain vitality.
Methods of preparation and service
Wash the carrots before use. Cut both ends, gently scrape the outer skin and less hairy roots. The younger roots are clear and pleasant flavor, rich taste. Raw carrots are naturally sweet and juicy, however, boil in hot water for a few minutes enhances their flavor and improves the bioavailability of nutrients.
Here are some tips to help:
Fresh raw carrots can be enjoyed as is or can be used in raw vegetables and fruit salad.
Slices mixed with other root vegetables such as radishes, beets, tomatoes, turnips with greens or in salads.
Carrot juice is a refreshing drink, enjoyed alone or with fruit juice.
Carrots are a mixture of vegetables like green beans, potatoes, peas and a variety of recipes, both in the oven, curries, stir fries, etc.
Delicious sweet dish "gaajar halwa 'prepared with shredded carrots, almonds, cashews, pistachios, butter, sugar and milk in the South-East Asia.
The root is also used to make cakes, pies, puddings, soups, borscht, etc.
Also used to make baby food healthy.