Carrot, the great ally of vision and skin

This sweet and light root acts like a balm on the stomach and strengthens the immune system. In addition, carrots are very rich in beta-carotene, a great ally for vision and skin.

Carrots hardly provide any fat (0.2%) or protein (1%). It owes its sweet taste to its carbohydrates (5.2%), from which it basically has its few calories: only 27 per 100 grams. It is an acceptable source of vitamins of group B as well as antioxidants C and E. A 200- Gram serving provides 10% of vitamins B1 and B6 that the body needs per day, 18% folic acid and 27% vitamin C and 10% of E.

The minerals and trace elements are all present, but in larger amounts of iron (35% of the daily requirement for 200 grams) as well as potassium and iodine (15%).

But three substances particularly stand out in this root:

# Carotenoids. Among them, beta-carotene stands out: 100 grams of carrots covers the daily requirement of vitamin A. Carotenoids are essential pigments for the proper functioning of the retina and, above all, for vision at night or in low light conditions. They also promote the good condition of the skin and mucous membranes, counteract the effects of free radicals and interfere with the production of red blood cells. Cooking does not reduce beta-carotene, but rather the opposite: it improves its absorption.

# Vegetable fiber. Carrots contain 3%, most of it in the form of pectin, a carbohydrate substance that softens the mucous membranes of the digestive system and normalizes intestinal transit.

# Volatile oil. It gives the carrot its special aroma and its vermifuging effect (against intestinal parasites).

medical power

Carrot is considered antianemic, appetite stimulating, digestive, healing and cleansing; It also has a mild diuretic effect, helps regulate menstrual flow, strengthens the immune system and has an expectorant effect. It is indicated in numerous cases:

# Diarrhea and constipation.
# Skin problems. It prevents dryness, wrinkles or acne and also strengthens nails and hair.
# Vision problems.
# Lung diseases. As an expectorant, it promotes the excretion of secretions that clog the bronchi and combats coughs, asthma and hoarseness.
# Changes in the mucous membranes. Vitamin A is involved in the stability of the mucous membranes and is therefore suitable for preventing urinary and gallstones.
# Weakness and anemia.
# Fight cancer. Its high concentration of beta-carotene and fiber explains its cancer-preventing effects.
# Arthritis. Raw carrot juice has a cleansing effect and helps to eliminate metabolic waste products such as uric acid.
# Detox treatments. It’s cathartic. It is suitable for those who want to quit smoking as it accelerates the excretion of nicotine and regenerates the mucous membranes of the respiratory tract.
# Metabolic imbalances. It supports growth, regulates the function of the thyroid gland, has a hypoglycemic effect, lowers cholesterol levels and combats asthenia associated with nervous depression.
# Abscesses, ulcers and burns.

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Carrot, star of healthy cuisine

Although the carrot is humble, it is a great ally in the kitchen. It is part of basic preparations to which it adds aromatic complexity – stocks, sauces, roasts, stews and stir-fries – but thanks to its taste, color and texture, it is also an excellent protagonist of very different side dishes and recipes.

savory dishes

Las zanahorias son un ingrediente esencial en muchos guisos y estofados. Su sabor dulce y su textura crujiente contrastan con los sabores más fuertes de la carne y las verduras.

Las zanahorias también se pueden saltear, asar o hornear. Son un acompañamiento perfecto para carnes, pescados y aves.

Las zanahorias también se pueden rallar o picar finamente y agregar a ensaladas, salsas y sopas.

sweet dishes

Las zanahorias son el ingrediente principal de la tarta de zanahoria, un pastel húmedo y delicioso que es popular en todo el mundo.

Las zanahorias también se pueden usar para hacer galletas, brownies, muffins y otros postres.

Las zanahorias se pueden rallar o picar finamente y agregar a batidos, smoothies y otros postres congelados.

Rosa Guerrero (Health) and Montse Tàpia

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