Introduction: Carrot is a crisp, delicious, and nutritious common vegetable, known as "little ginseng". Carrots are rich in nutrients such as carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron, etc. Not only is carrot nutritious, but carrot juice can also remove freckles and whiten the skin. In addition, what other effects does carrot have? Let's take a look with the editor.
7 Major Benefits of Carrot
1. Liver and Eye Health
Carrots contain a large amount of carotene. The molecular structure of this carotene is equivalent to 2 molecules of vitamin A. After entering the body, it is acted upon by enzymes in the liver and small intestinal mucosa, 50% of which is converted into vitamin A. It has the effect of nourishing the liver and improving eyesight, and can treat night blindness.
2. Promotes Digestion and Relieves Constipation
Carrots contain plant fiber, which has strong water absorption capacity and easily expands in volume in the intestine. It acts as a "bulking agent" in the intestine, which can enhance intestinal peristalsis, thereby promoting digestion, relieving constipation, and preventing cancer.
3. Strengthens the Spleen and Eliminates Malnutrition
Vitamin A is a necessary substance for the normal growth and development of bones, helps cell proliferation and growth, and is an essential factor for body growth. It is of great significance for promoting the growth and development of infants and young children.
4. Enhances Immune Function
Carotene is converted into vitamin A, which helps to enhance the body's immune function and plays an important role in preventing the carcinogenesis of epithelial cells. The lignin in carrots can also improve the body's immune mechanism and indirectly kill cancer cells.
5. Lowers Blood Sugar and Lipids
Carrots also contain substances that lower blood sugar, making them a good food for diabetics. Some of its components, such as quercetin and kaempferol, can increase coronary blood flow, lower blood lipids, and promote the synthesis of adrenaline. They also have the effect of lowering blood pressure and strengthening the heart, making them a dietary delicacy for patients with hypertension and coronary heart disease.
6. Improves Anemia
Carotene has the function of hematopoiesis, supplementing the blood needed by the human body, thereby improving anemia or cold syndrome, while also being rich in potassium.
7. Promotes Bone Growth
Vitamin A in carrots is a necessary substance for normal bone development and is beneficial to the reproduction and growth of cells.
Four Taboos
1. Carrots and chili should not be eaten raw together. Besides containing a large amount of carotene, carrots also contain vitamin C decomposing enzyme. Chili is rich in vitamin C, so carrots should not be eaten raw with chili, otherwise it will reduce the nutritional value of chili. However, vitamin C decomposing enzyme is not heat-resistant and can be destroyed at 50°C, so there is no need to worry when eating it cooked.
2. Carrots are sensitive to acid, so do not add vinegar when stir-frying. Carrots contain a large amount of carotene. It is best to stir-fry carrots with oil or stew them with meat. Carotene is afraid of acid, so avoid adding vinegar when eating carrots.
3. Do not eat carrots and white radishes together. Although carrots and white radishes are very beneficial to the human body, eating them together will reduce the nutritional value of both.
4. White radish contains various enzymes, mustard oil, lignin, interferon inducers, etc., which show good effects such as aiding digestion, anti-cancer, anti-viral infection, improving body immunity, and producing interferon. However, the above substances are not heat-resistant and are destroyed at a high temperature of 70°C. Carrots, on the contrary, are rich in β-carotene. When eaten raw, more than 70% of the carotene cannot be absorbed. It can only improve the absorption and utilization rate of carotene by cooking it with edible oil before eating. In addition, because carrots contain vitamin C decomposing enzyme, eating them together will destroy the vitamin C in white radish.