Wednesday, 26 March 2014

Carrot 'A True Medicinal Food'

Carrots are an excellent source of vitaminA, providing 210% of the average adult's needs for the day. They also provide 6% of vitamin C needs, 2% of calcuim needs and 2% of iron needs per serving.

One medium carrot or ½ cup of chopped carrots is considered a serving size. One serving size of carrots provides 25 calories, 6 grams of carbohydrate, 3 grams of sugars and 1 gram of protein.

It is the antioxidant betacarotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion. carrots come equipped with a generous supply of beta-carotene. In addition to its pivotal role in skin-cell renewal, beta-carotene acts as a potent antioxidant, sopping up damaging free radicals that accelerate skin aging. Fend off wrinkles.

Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.

Carrots contain about 3%, most of which is in form of pectin. This helps regulate the transit of stool and soothes the intestinal mucosa.

Carrots contain essential oil that is active against intestinal parasites.

Carrots are very useful in diseases of the retina and of the eyes in general, skin disorders, gastritis, excess of gastric acid, and in prevention of cancer.

Preparation and Use

- Carrot juice makes a refreshing, delicious, and nutritious beverage. It combines very well with apple juice or lemon juice
- Grate carrots and add them to a leafy green salad, pasta salad or combine with grated cabbage for coleslaw.
- Boil carrots, potatoes, ginger, celery and spices, then puree to make a great soup.
- Roast carrots in the oven on their own or with other root vegetables for a tasty side dish.
- Dip carrot sticks in hummus for an easy snack. 
-The root is also used in the preparation of cakes, tart, pudding, soups, etc. 
-They are also used in the preparation of healthy baby-foods.
-Carrots go well with flavours such as ginger, curry, maple syrup, honey, apple cider, thyme and parsley.  

Most of the carrot’s nutrients are found just below the skin. Instead of peeling your carrots, rinse and scrub with a vegetable brush or just scrape the skin lightly with a peeler.

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