IngredientsThe carrot has a low calorie content of 25 calories per 100 grams. Likewise, it is almost fat and protein free. The carrot is a valuable source of vitamins and is particularly rich in beta-carotene, a precursor of vitamin A. In addition, the carrot also contains potassium and iron. Potassium regulates fluid balance and is diuretic. Iron is good for blood formation. Oxygen transport. The carrot also contains the dietary fiber pectin. This swells in the digestive tract. Promotes digestion. The dietary fiber also has a positive effect on cholesterol levels. Since pectin is found mainly in the rind, it is better to just wash the carrot thoroughly and then eat it with the rind on.
The composition of the ingredients is not the same for every carrot. Early carrots contain more sugar. Carrots that are harvested later have, for example, a higher pectin content. By the way, when carrots are frozen, they do not lose any of their valuable ingredients.
Are carrots good for the eyes?
There is some truth in the saying "Carrots are good for the eyes". The beta-carotene in the carrot is converted in the body to vitamin A. Vitamin A is involved in the visual process, especially light-dark vision. This refers to the adaptation of the eye to light conditions. Since vitamin A is a fat-soluble vitamin, carrots should always be eaten with a little fat. For example, you can fry carrots in fat or oil, eat them with a yogurt dip or a handful of nuts. Also, the body can absorb the beta-carotene better if you cook, grate or press the carrots beforehand. Because the "tearing" of the cell walls makes the beta-carotene more available.
Vitamin A is not only good for the eyes, but also for blood formation, cell growth of the skin and mucous membranes, bone growth and generally for the immune system. A rather large carrot of 150 grams covers the daily requirement of beta-carotene.
Can you be allergic to carrots?
In itself, the carrot is an easily digestible vegetable, but it is not tolerated by everyone. Cross-allergies play a major role: The best-known form of carrot allergy is the celery-carrot-mugwort-spice syndrome. If you are allergic to mugwort in particular, you may have a reaction such as tingling, itching, or burning in your mouth and lips when you eat carrots.
Cross-allergies can also occur in tree pollen allergy sufferers. Your immune system reacts not only to tree pollen, but also to carrots, whose ingredients are similar to those of pollen. As a rule, heating the carrots is sufficient for these allergies, so that the allergens are killed off. For most carrot allergy sufferers, only raw carrots are a problem.
Recognize the ingredients by their color
Most of the time we only get to see orange carrots, but they come in many colors: Some are light or dark red, white and purple. Coloration depends on variety, growing conditions and weather. The coloration depends on the type of secondary plant compounds. For example, if carrots contain mainly carotenoids, they are orange. If the carrot contains a lot of anthocyanins, it is purple in color.
The carrot is versatile. Raw in salads, spreads or as a juice, cooked in soups, as a puree, as an ingredient in various vegetable dishes or as a side dish with meat and fish. Carrots are popular in baby food as well as in the diet for gastrointestinal diseases due to their easy digestibility. Sweet dishes such as cakes become more nutritious with the addition of carrots. By the way, the leafy green can be enjoyed cooked in soups or raw in salads.