Carrots: Healthy Root Vegetable

Carrots – also known as carrots or roots – are good for the eyes and act like medicine for diarrhea. Tips for shopping, preparation, and delicious recipes.

Carrots contain more beta-carotene than any other vegetable. The body converts beta-carotene into vitamin A. This is what the retina of the eye needs in order to be able to see light and dark. Although carrots do not make us see better, they counteract a loss of vision.

Carrots are rich in vitamin A

In addition, vitamin A protects the skin from harmful UV rays and cells from so-called free radicals. Just two carrots are enough to cover the daily requirement of vitamin A for an adult. However, they must be eaten with fat so that the body can absorb fat-soluble vitamins such as vitamin A at all.

Carrot soup protects the intestinal wall from diarrhea

Carrots can cure diseases: At the beginning of the 20th century, the Heidelberg pediatrician Ernst Moro discovered that far fewer children died of diarrheal diseases if they ate carrot soup. The doctor simmered 500 grams of carrots in a liter of water for an hour, drained the water, mashed the carrots, and made up to 1 liter with three grams of salt and water.

Cooking the carrots for a long time creates tiny sugar molecules. They form a protective film on the intestinal flora, so that bacteria attach to the sugar molecules and are excreted instead of on the intestinal wall.

Boiled carrots are easier to digest

Carrots are healthy raw and cooked. A few vitamins are lost during cooking, but the heat breaks down the cell walls of the carrot. This makes it easier to digest and the body can absorb more vitamins.

Raw carrots retain the fiber

Unpeeled, for example, processed in a cake, all the dietary fibers of the carrot are retained: They stimulate the metabolism, which reduces blood lipid levels and less insulin is released. Fiber also reduces the risk of stroke, heart attack, and type 2 diabetes.

Purchasing: Small carrots are less woody

When buying, you should go for the smallest and crunchy specimens possible, because the larger the carrots, the woodier they are. If the herb is still present on carrots, it should be removed immediately, as it draws water out of the vegetables. But it’s a shame to throw it away because the herb lasts for up to two days and can still be processed into a delicious pesto.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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