Red Carrot

Carrots are known to be an excellent natural remedy. Red carrot is characterized by a distinctive red-orange color and high sugar content. It is also a good source of salts of calcium, phosphorus, iron, and especially vitamins - we can safely call it an excellent concentrate of all known vitamins. This vegetable contains carotene (provitamin A), aneurine, riboflavin (B2), ascorbic acid (vitamin C), and also pantothenic acid, which plays an important role as it participates in carbohydrate volume. Nicotinic acid (vitamin PP), hesperidin, vitamin P, provitamin O, vitamin K, biotin (vitamin H) and other as yet unexplored vitamins have been found in carrots. Let's take a closer look at exactly how nutrients, vitamins and minerals affect our body and health.

Health benefits

Red carrots are one of the best sources of lycopene. It prevents the oxidation of lipids, thus having an effect on the overall health of cells. Studies show that the antioxidant has a preventive role against cancer of the prostate, stomach, bladder. The protective effect is directly proportional to the amount of lycopene consumed.

Lycopene, by preventing lipid oxidation, also protects the heart.

According to the method of growing red carrots, the content of lycopene varies, but the values ​​are 6 milligrams per 100 grams. The combination of carrots and fat increases the absorption of nutrients.

Red carrots contain significant amounts of beta-carotene (3.3 milligrams per 100 grams) and small amounts of alpha-carotene, both antioxidants are active in vitamin A. When you eat red carrots and a source of fat, these antioxidants are absorbed and converted into Vitamin A. Provided that sufficient amounts are taken, the nutrient benefits the eyesight, skin and immune system. Red carrots are considered to have the highest beta-carotene content.

Eating red carrots strengthens the body's defenses against viral, bacterial and other infections by maintaining healthy mucous membranes of the mouth, throat, lungs and digestive tract. This protective effect on the mucous membranes contributes to a stronger response of the immune system.

In 100 grams of red carrots there are about 2.8 grams of dietary fiber, the same amount as in other varieties. Fiber is extremely important for health as it helps the urinary system and improves the condition of the stomach.

Good amounts of vitamin B6 support the function of the nervous system and strengthen mental activity. Vitamins B1, B2, B3, B5 and B9 contribute to the improvement of metabolism.

It is best to cook carrots. It is true that in this way the heat lowers the amounts of vitamin C, but on the other hand lycopene and other carotenoids are released, which means that they are better absorbed and absorbed when consumed. Adding fats such as butter, olive oil or consuming them with eggs, meat and fish increases intestinal absorption. So, to enjoy the health benefits of red carrots, it is best to cook them, but always in combination with a useful source of fat.

Contraindications

Excessive consumption of carrots can lead to carotenemia - a condition that causes yellow-orange discoloration of the skin due to excess stocks of beta carotene in the body. The condition itself is harmless, but can cause discomfort because it takes the skin several weeks to months to return to its normal state, depending on how much pigmented carotenoid antioxidants the body has accumulated.

In order to absorb as much carotene as possible from carrots and convert it to vitamin A , it should be consumed with a source of fat, such as butter, olive oil, fresh milk, aged cheeses, eggs or meat.