Carrots are one of the tremendously low-calorie vegetables, and should not be missing in the kitchen. In addition, they are particularly rich in carotene, a precursor of Vitamin A. In the use of language, be called a carrot, depending on the Region, often carrots or Carrots. Normally be processed in the kitchen of the commercially available cultivated varieties, but there are also recipes, where the Wild carrot plays a role, for example in salads, or green sauces. We show what is in the vegetables.
Rich in carotene
Outstanding, especially the carotene content, carrots also owe their typical color is with the carrots. Among all kinds of vegetables, carrots contain the most carotene, which is found both in the Form of Alpha – and Beta-carotene (Provitamin A, a precursor of Vitamin A). Vitamin A is important for our vision, particularly night vision, but also the immune system and cell growth.
Depending on the variety, the carotene content varies and can therefore be approximately between 5 and 30 milligrams per 100 grams of Carrots.
Ingredients of carrots
Also in relation to the other vitamins and minerals, carrots are very healthy. So carrots, for example, contain some of the vitamins of the B group, especially Vitamin B6, B1 and B2. Also, with our defenses of the important Vitamin C and the free radical scavenger Vitamin E, the orange can score-coloured vegetables.
In addition, carrots are rich in substances of various mineral and trace elements. Per 100 grams they contain an average of:
- 328 Milligrams Of Potassium
- 36 Milligrams Of Phosphorus
- 35 Milligrams Of Calcium
- 13 Milligrams Of Magnesium
- 0.3 Milligrams Of Iron
- 0.3 Milligrams Of Zinc
Nutritional value and calories of carrots
With only 26 kilo calories (kcal) carrots are very low in calories. A look at their nutritional information shows that carrots can be counted among the most healthy vegetables. Because in 100 grams of turnip stuck in the average:
- 0.2 Grams Of Fat
- 1 Grams Of Protein (Protein)
- 4.8 Grams Of Carbohydrates
- The 3.6 Grams Of Fiber
Fat improves the absorption of carotene
When carrots are cooked, it is important to give a little bit of fat with in the court, because the in carrots contained so healthy carotene is fat-soluble. Therefore, it can be from the body only included, if something fat is in the food.
In addition, you should shred the carrots well and boil – thus, the absorption of-carotene is improved.
Storage and shelf life of Carrots
Carrots tend to wither after the shopping fast, dark to be approached or to be soft as rubber. Therefore, you should not store it after way too long.
If a basement or similar room is available, it is ideal to store the carrots in a sand box that can be filled with ordinary sand box sand. In this way, even carrots are easy to pick up if you plant yourself in the garden, and later harvest.
No sandbox is available, you can store carrots in the vegetable drawer or in the Bio-Fresh compartment of the refrigerator. There are about seven to ten days of shelf life.
For as long as possible shelf life it should be cut at the bunch of carrots before the green herb. In addition, the plastic packaging should be removed or at least opened, since the condensation water can be the carrots easier to ruin. It is recommended in a damp cloth to wrap. In addition, you can blanch them and freeze.
Use in the kitchen
Recipes for carrots, there are many. They can be raw or cooked, in soups, sauces, as a side dish, salad and as a juice well.
Raw come carrot often carrot juice. As a salad they are very well suited. Carrot salad tastes especially good when grated carrots, lemon juice along with grated Apples, a little sugar and a little Oil are mixed. Grated Carrots fit in but also good in many other raw food salads and for the necessary Dose of carotene.
Hot dishes with Carrots
Very good carrots to fit in recipes for soups and add vegetables to soups and stews of all kinds. carrots vegetables goes well with meat and can also be used as mixed vegetables are easy to prepare. Carrots work particularly well with peas, but can also complement Kohlrabi, beans, or cabbage, is excellent.
Wild carrot in sauce
Popular boiled meat and potatoes is a green sauce. In addition to many other fresh garden – and wild herbs, Mayonnaise, yogurt, hard-boiled eggs, and chopped salad of cucumber, the herb of the Wild carrot, and even the garden carrot can be a healthy addition, if it is mashed will be given.
Carrots in the cake
A very nice idea to serve carrots at the coffee table, are carrots in the cake. Whole wheat flour, Apple pieces, orange juice and grated carrots go well together. Nuts, or sunflower seeds can add a carrot cake and maybe even make the sweet Treat to a full meal.
Various forms of carrots
Carrots are available in many different forms. There are different varieties of the garden carrot. Most of them are elongated, with the result that carrots are called roots in the North.
But there are round varieties which are generally called the carrots, also in the high North. In the South the name is carrots for all of the carrots are widely used. But there is also sometimes the term yellow turnip. In fact, there is also a yellow carrot varieties, as well as white or red-violet. In terms of their value for health, it plays but no matter whether carrots are oblong or round, small or large – healthy you all are.