Although many kinds of vegetables are clearly having a inflection nowadays, the price of carrot are still cheap. Always let them go into our kitchen, as they are economical and healthy. Using ways of stewing, boiling, firing and steaming can make them very tasty, and it’s a great thing nowadays.
Carotene is good for our health, so it also call as “local Ginseng”, and that is well-known. But, what are the benefits of eating carrot? The quantity of vitamin C, Potassium, Magnesium and Calcium is not high and the antioxidant ability is not good at all too, the Fiber’s content isn’t in the highest rank also. Except providing a large amount of b-Carotene, which can be transformed into vitamin A in our bodies.
Is there any special advantages that carrots have?
I’m afraid that many dietitians cannot answer this question.
However, recently, this famous but ‘humble’ carrot become famous again. The reason that carrot is getting famous again is because of a research and that research discovered that the concentration of a-carotene in our blood has a negative relationship with the reasons of death. And that implies that, the higher the concentration of the a-carotene in the blood is, the danger of suffering from various of diseases then die is smaller, and so that we can be healthier.
In fact, eating more vegetables and fruits can decrease the chance of having cancer and heart disease, which can longer the lifespan of people. This is proved by a variety of researches and data, and this is not new to us.
But, why eating more vegetables and fruits can help us to have a longer life?
As there are many essential substances for health, but still it is not known which of them have the largest effect on human body. Before, people thought that there are a high content of b-carotene in vegetables and fruits, and extract it out to made capsule and then give them to the testers to use for long time, but it did not have the result of helping them to have a longer life, protection from cancer and heart diseases. Nevertheless, other type of carotene brings us with new hopes. People discovered that it’s power of controlling the tumor cells is ten times of the b-carotene, and it is good to prevent the abnormal change of DNA. In the research a decade before, it show that the higher concentration of a-carotene in the blood is , the lower the chance of getting heart diseases is.
You may ask that where does those lovely a-carotene come from? In the database of the U.S. Department of Agriculture of food, I discovered that the food with the highest content of a-carotene, is still carrot.
If we compare with other things with carrot by the content of b-carotene, surely, carrot is the highest, but other deep green leafy vegetables also have very outstanding results, such as spinach, amaranth. But the difference is not big. However, if we compare by the content of a-carotene, carotene’s data would absolutely greater than other food. Here are the main food source of a-carotene:
- raw carrot?3.48 mg/100g?
- boiled carrot(without salt) ?3.77 mg/100g?
- dehydrated carrot ?14.25 mg/100g?
- carrot juice (canned, under sterilization) ?4.34 mg/100g;
- pumpkin?0.52 mg/100g;
- beans?0.13 mg/100g;
- tangerine?0.111 mg/100g;
- yellow corn?0.063 mg/100g;
- parsley?0.044 mg/100g;
- persimmon?0.013 mg/100g;
- orange?0.011 mg/100g;
- mango?0.009 mg/100g;
- papaya?0.002 mg/100g;
After looking these data in deep, you will understand that carrot is a great vegetable. The a-carotene will not be affected by the high temperature because of cooking. You can just boil meat with carrot. Or if you eat it with the soup, that will not cause a serious damage to the a-carotene. On the other hand, eating carrots after cooked will be good for the absorption of different kinds of carotene, a litter fat can achieve the effect of completely absorption.