Carrots for health and more
Many, of course, are aware of the beneficial properties of carrots since childhood. So what do we know? Carrots are rich in vitamin A, which is necessary for people with visual impairment. To meet the daily requirement for vitamin A, you need to eat only one medium-sized carrot.
Like any other vegetable, it contains many other useful minerals: iodine, magnesium, potassium, iron, etc.And it also has nicotinic and folic acids, which serve to maintain the secretory function of the intestine. Simply put: “So that the stomach is in order, eat carrots from our garden!”
But you can’t do without “cacti”. Carotene contained in carrots is soluble in fat, so in order for it to be fully absorbed by the body, it is advisable to eat it before or after eating, well, or just drink a glass of kefir or eat a spoonful of vegetable oil.
If we are already talking about the benefits of carrots, then we cannot ignore the fact that it strengthens the blood (therefore carrots and dishes from it are prescribed for suffering cardiovascular diseases) and the nervous system. And there is also a pleasant fact that may be news for someone: the beta-carotene contained in carrots contributes to the production of “hormones of happiness”, which is also found in our favorite chocolates.
Well, if you want your baby to be healthy, then drink carrot juice during pregnancy and lactation. Its use significantly improves the biological properties of milk, as nourishes breast milk with many active trace elements that help strengthen the baby’s immunity.
Fiber carrots – helps to remove cholesterol from the body. All this is wonderful, but here is another “cactus”: it can cause irritation of the mucous membrane of the stomach and intestines in case of peptic ulcer and enterocolitis. So “before use, it is recommended to consult a doctor” – but what without it? Such patients should limit raw carrots. But, again, raw!
And in order for this root crop to acquire in your eyes the status of not only healthy, but also tasty, we offer several dishes from it:
Braised carrots. Cut the peeled and washed carrots into slices or cubes, put in a pan, add some hot water, butter, sugar and salt and simmer under the lid until cooked. Then pour in the hot milk, add the wheat flour, mashed with butter, and boil again, stirring occasionally. Stewed carrots can be served as a side dish for main dishes or as an independent dish. For 500 grams of carrots: 1.5 cups of milk, 6 teaspoons of butter, 6 teaspoons of flour, salt, sugar to taste.
Carrot salad. Peel the carrots, wash and grate them on a coarse grater, add grated apple, raisins, salt, sugar and season with sour cream. For two medium carrots: one apple, a quarter cup of raisins, 2-3 tablespoons of sour cream, salt, sugar to taste.
Well, for dessert: Carrot juice with cream. Grate the peeled carrots on a fine grater, add cold boiled water, stir, squeeze through cheesecloth and combine with cream. For 150 grams of carrots: 50 grams of cream, 25 grams of water.
Enjoy your meal and don’t get sick!