Nutritional Value and Edible Efficacy of Carrots Carrots are green vegetables with high nutritional value. People who eat carrot tassels can absorb rich chlorophyll, vitamin C and a lot of water. Let's take a look at the nutritional value and edible efficacy of carrots.
Nutritional value and edible efficacy of carrot 1
Nutritional Value and Edible Efficacy of Carrots
1, the nutritional value of carrots
Each carrot 100g contains about 0.6g of protein, 0.3g of fat, 7.6-8.3g of sugar, 0.6mg of iron, 0.35-0/7.25mg of provitamin A and 0.02-0.04mg of vitamin B/kloc-0. American scientists have confirmed that eating two carrots a day can reduce blood cholesterol10% ~ 20%; Eating three carrots a day helps to prevent heart disease and tumors.
1, α -carotene
Experiments show that α -carotene contained in carrots has 0/0 times the ability of β -carotene to inhibit tumor cells, which has a strong effect on preventing abnormal changes of DNA. As early as ten years ago, it was found that the higher the concentration of α -carotene in blood, the lower the risk of heart disease. According to the 14-year follow-up survey conducted by researchers from the centers for disease control and prevention in the United States, it was found that people with higher levels of α -carotene in their blood lived longer.
The food with the highest carotene content is carrot. The content of α -carotene in pumpkin, orange and citrus is also high. α -carotene is not afraid of high temperature cooking. Cooking carrots with broth, as long as you drink soup, will not cause obvious loss of α -carotene On the contrary, cooked food is more conducive to the absorption of various carotenoids, as long as a small amount of oil can achieve full absorption.
2. β -carotene
Japanese scientists have found that beta-carotene in carrots can effectively prevent allergic diseases such as pollen allergy and allergic dermatitis, and beta-carotene can regulate the balance in cells, thus making the body less prone to allergic reactions.
3, hypoglycemic substances
Quercetin and kaempferol contained in carotene can increase coronary blood flow, reduce blood lipid and promote the synthesis of adrenaline, thus having the functions of lowering blood pressure and strengthening heart. Carrots contain potassium succinate, which helps to prevent arteriosclerosis, lower cholesterol and lower blood pressure. Folic acid in carrots can reduce the risk factors of coronary heart disease. After drinking carrot juice, people with hypertension have a good antihypertensive effect. People who eat more carrots are almost 50% less likely to suffer from heart disease than those who eat less carrots.
4. The calories of carrots
The average calorie per100g carrot is about 25 calories, which is relatively low, so it is very suitable for eating when losing weight. Moreover, carrots are rich and balanced in nutrition and have a good feeling of fullness. They are vegetables with high water and fiber content, and are sometimes used to replace fruits because of their portability.
Carrots are low in calories and generally do not cause obesity. You can consume the calories you eat carrots through a little exercise, such as walking, shopping and climbing stairs every day. However, it should be noted that even if you are losing weight, you should pay attention to balanced nutrition and not just eat carrots.
5. Lignin
Carrots contain lignin, a highly immune substance, which can improve the ability of human macrophages and reduce colds.
6, plant fiber
Carrots contain plant fiber, which is highly absorbent and easy to swell in the intestine. It is a "filling substance" in the intestine, which can strengthen the peristalsis of the intestine, thus benefiting the diaphragm, widening the intestine, relaxing the bowels and preventing cancer.
2, carrot health recipes
First, stir-fried shredded pork with carrots.
Ingredients: lean pork, carrots and coriander. Cooking oil, sesame oil, soy sauce, cooking wine, vinegar, monosodium glutamate, water starch.
Exercise:
1. Wash carrots, shred lean pork, put into a pot, add starch and salt, mix well, wash coriander and cut into sections for later use.
2, the pot is hot, put the onion and ginger into the wok, add the shredded pork and stir fry, and add the shredded carrot.
3, add soy sauce, salt, vinegar, cooking wine, stir fry, add monosodium glutamate, sesame oil, coriander, stir well and serve.
Efficacy: Enhance resistance and anti-allergy.
Second, carrot and corn sparerib soup
Ingredients: ribs, carrots, 2 corns. Ginger, corn and salt are appropriate.
Exercise:
1. Peel carrots, cut hob pieces, cut corn into small pieces, and cut ribs into small pieces.
2. Blanch the ribs with boiling water, remove them, wash them and drain them;
3. Add water and all the materials in the pot (water should cover all the materials), boil over high fire and stew over low fire for 2 hours.
4. After all the materials are cooked, add salt to taste.
Efficacy: invigorating stomach, clearing away heat and supplementing multivitamins.
Third, stewed beef tendon with carrot.
Ingredients: carrots and beef tendon. 10 red dates. Ginger, wine, salt, the right amount.
Exercise:
1. Wash beef tendon, cut into strips, and cut carrot into hob blocks;
2. Blanch the beef tendon, remove it, wash it and drain it;
3. After the water is boiled, add beef tendon, carrot, red dates and ginger slices, stew for 1.5 hours, and add seasoning.
Efficacy: nourishing liver, improving eyesight, reducing blood fat and blood sugar.
Tip: Carotene is easily oxidized. When cooking, stewing in pressure cooker can reduce the contact between carrots and air, and the preservation rate of carotene can reach 97%.
Nutritional value and edible efficacy of carrots II
When eating carrots, there are also some places to pay attention to. If you don't pay attention to the taboo of eating carrots, it may cause the nutrition to cancel each other out, lose its due nutritional value and endanger your health.
What are the taboos for eating carrots?
1, carrots and peppers should not be eaten raw together. Carrots contain a lot of carotene and vitamin C decomposing enzymes, while peppers are rich in vitamin C, so carrots should not be eaten raw with peppers, otherwise the nutritional value of peppers will be reduced. However, vitamin C catabolic enzymes are not heat-resistant, and can be destroyed at 50℃. Don't worry if they are cooked.
2. Don't put vinegar on carrots if they are afraid of acid frying. Carrots contain a lot of carotene. It is best to eat carrots or stew in oil. Carotene is afraid of acid. Don't put vinegar on carrots.
3, wine and carrots should not be eaten together, which will cause a lot of carotene and alcohol to enter the human body and produce toxins in the liver, leading to liver disease.
4. Because white radish contains a variety of enzymes, mustard oil, lignin and interferon inducer, it shows good effects of helping digestion, resisting cancer, resisting viral infection, improving immunity and producing interferon. However, the above substances are not heat-resistant and will be destroyed at a high temperature of 70℃. On the other hand, carrots are rich in beta-carotene. When eaten raw, more than 70% of carotene cannot be absorbed. Only by frying with edible oil can the absorption and utilization rate of carotene be improved. In addition, because carrots contain enzymes that decompose vitamin C, when they are mixed together, vitamin C in white radish will be destroyed.
5, each meal 1 carrot (about 70 grams), a large intake will change the skin pigment and turn orange; Excessive consumption by women can easily lead to abnormal menstruation and even infertility.
6, carrots should not be eaten raw, cooked food is very good, or fried with oil or stewed with meat, more nutritious.