John Myers
Carrots also called roots or carrots depending on the region, have the highest beta-carotene content of all vegetables. The secondary plant substance and pigment give carrots their orange color, among other things. Beta-carotene is also known as provitamin A and can be converted into vital vitamin A by the body.
Vitamin A is involved in the growth processes of many body cells, including those in the skin and mucous membranes. In addition, the body needs vitamin A to build up various visual pigments, which helps to maintain normal vision. Whether carrots are particularly rich in beta-carotene can also be seen from their color: the higher the beta-carotene content, the stronger the color.
In addition, carrots contain healthy ingredients such as iron and potassium. With 3.6 grams per 100 grams, carrots are also a source of fiber. Dietary fibers ensure good digestion and a healthy intestine. A functioning intestinal flora also has a positive effect on the immune system. With 33 calories per 100 grams, carrots are a low-calorie food.
You benefit most from the healthy ingredients when the carrots are eaten raw, for example in a salad or as vegetable juice. Furthermore, carrots can also be prepared as a warm vegetable or used as an ingredient in soups. However, some of the nutrients are lost during cooking, which is why particularly gentle cooking methods such as stewing or steaming are recommended. On the other hand, the beta-carotene contained in carrots can be better utilized from prepared vegetables. It is important to always use a little oil during preparation, for example, rapeseed oil. It also improves the absorption of the carotenoid.
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