Carrot

Carrots are a great source of carotenoids, which help protect against cardiovascular disease, regulate blood sugar and improve eyesight. Just one serving of carrots rich in carotenoids by 60% reduces the risk of heart attack.

Description and Origin

Raw carrots excellent healthy snack, and you can combine it with yogurt-based dip.
Carrots are first mentioned in written records in ancient Greece, about 2500 years ago. Its Latin name, Daucus, derives from the Greek "Daio" ('' burn'') due to its stimulating action, which is particularly contained in seeds.
Ancestor of today's cultivated carrot is more than 1000 years in Central Asia and the Middle East. The then resembled a carrot is not present, especially because her color was purple root. At the time of ancient Greece, in Afghanistan appeared yellow carrot roots, which is further developed in the breeding of the first forms of carrot we know today. Both varieties have spread to the Mediterranean and used for medicinal purposes by the ancient Greeks and Romans. Hippocrates it is still 430th BC used in their recipes.
According to the book's cooking Apiciusa (4th century BC), the Romans ate steamed carrots in water with salt, vinegar and oil, or steamed carrots in oil with Roman cumin.
Until renensanse, carrot was not particularly popular. Probably the reason was that the first varieties were the root of a very hard and fibrous structures. In the early 17th century agronomists have bred several varieties of carrots, and they managed to get carrot orange roots and much tastier flavor than its predecessors. Europeans mostly grown this variety, while in South Asia and North Africa, it is popular purple root. Owing to its great popularity, the carrot was the first vegetable that is, early 19th century, canned.
Today, this plant has a fleshy, thick root intense orange and green, feathery leaves overhead. The root has a sweet crunchy texture, while the leaves are bitter.
Protohomeland carrot is considered that reside in Europe, where it still grows abundantly as a wild plant. From distant ancestor of small roots, red, yellow or purple, breeding has evolved over 100 varieties, which differ in color and size. The closest relatives are her parsnips, fennel, cumin and dill.


Salubrity

Carrots are a great source of antioxidants - carotenoids, which help protect against cardiovascular disease, cancer, regulate blood sugar and improve eyesight. The best-known carotenoid (yellow or orange pigment) carrots is beta - carotene, which the body transforms into vitamin A.
Research at 1 300 respondents showed that people who are taking at least one daily serving of carrots and / or yellow pumpkins rich in carotenoids by 60% reduced risk of heart attack. Also, certain carotenoids is associated with reduced breast cancer by 20% and even 50% reduction of cancer of the bladder, cervix, prostate, colon, larynx and esophagus. One of the major research also has shown that the entry in the menu, only one carrot a day by 50% reduces the risk of developing lung cancer.
Particularly important is the intake of vitamin A in the body of smokers. Specifically, benzopyrene, a constituent of the smoke Ciger, significantly reduces the amount of vitamin A in the body, thus leading to greater opportunities for the development of diseases such as emphysema and lung cancer. The same is true for passive smoking.
Beta-kartoten also helps protect eyesight. Once in the liver cells transformed into vitamin A, goes to the retina where it becomes the rodopsin, pigment necessary for night vision. In the later years of life protects against the appearance of eye cataracts.
Carrots contain a type of fiber, calcium pectate, which reduces the level of cholesterol in the blood. It also acts as a diuretic, reducing water retention and soothing cystitis. Assists in the release of mucus from the respiratory cough, bronchitis and asthma, and their antiseptičnosti helps in the treatment of infections.
Many authors suggest so. Spring kuru with carrot juice, which has to relieve the body of toxins accumulated abundant and severe winter food, and also removes the excess acid in the stomach. Three weeks takes 100 g mrkvina juice daily.
Carrot encourages physical development of the child, strengthens bones and increases resistance to infections. Increases the number of red blood cells, prevents anemia and beneficial effect on the liver.


Energy and nutritive value

Major nutrients in carrots are distributed as follows: 89% carbohydrate, 6% protein and 5% fat. Accordingly, carbohydrates are the main carriers of energy value, which is 41 kcal / 171 kJ per 100 g of fresh foods.
Carrots satisfy even 308% of the daily requirement for vitamin A, and the second group includes excellent sources of vitamin K with 21%.
Orange carrots gives carotene, the substance from which our body synthesizes vitamin A. Carotene is variously exploited in our body, depending on the method of preparing carrots. Thus, the utilization of carotene in raw carrots 2%, 18% cooked, and raw ribanoj 82%.
Also, carrots are a good source of dietary fiber, vitamin C and potassium. Although carrots contain a lot of natural sugar, fiber in carrots that prevents this sugar fast "dashed" into the bloodstream and causes increased secretion of insulin. One should not forget the vitamins - tijamin, niacin, vitamin B6 and folate and the mineral manganese.
Some nutritionists believe that the nutrients from carrots can be better utilized if the carrots are cooked (enough it's just a little boil).
Anyway good nutritional profile will repair and the fact that carrots have a very small amount of saturated fat and cholesterol.