(Daucus carota L.) - a biennial plant that belongs to the family Umbelliferae (celery) (Umbelliferae), has a high content of vitamins, carotene. Carrot is cultivated on all continents, the beginning of culture refers to the 2 century BC, in Europe carrot has been known since the 14 th century.
Carrots? The favorite food of Bugs Bunny hardly needs a description for they are well known and loved by even the youngest children in many countries. Carrots benefits are legendary. Bet your mother told you that eating carrots would keep your eyesight bright.
While we usually associate carrots with the color orange, in fact, carrots grow in a host of other colors including white, yellow, red, or purple, the latter being the color of the original variety. The carrot is a plant with a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century.
Carrots belong to the Umbelliferae family, named after the umbrella like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel caraway, cumin and dill. There are over 100 different varieties that vary in size and color. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter.
- Carrot - is the forgotten secret of youth, beauty and longevity, and not a forgotten secret of where going to cook a real Ukrainian borsch! It represents a high content of carotene, which the body turns into vitamin A. So where do without it?
No other vegetables and fruits, which would contain much carotene as carrots. Compare with her in this, perhaps, can only sweet pepper. Carrot is also an excellent source of vitamins C, B, D, E. It is rich in minerals and trace elements - potassium, calcium, iron, phosphorus, iodine, magnesium, and manganese. It also contains essential oils, physiologically active substances - sterols, enzymes and other compounds necessary for the body.
The Festival of borsch ™ emphasizes, if you are regularly going to drink in the morning, before lunch and evening glass of fresh carrot juice, you will have a healthy, flourishing appearance. Under the influence of this simple means of fatigue disappears, the person feels young and full forces. Another two hundred years BC, this plant was known to the Greeks and Romans. In carrot contains almost all known human vitamins: B1, B2, B6, C, E, PP, a significant amount of salts of calcium, magnesium, sodium, phosphorus and iron.
Interesting, the carrots in a small amount is a component of almost every recipe of borsch, but own carrots contain small quantities of biologically active essential amino acids, pectin, protein, fats, essential oil, which imparts a specific carrot odor.
For boron content carrot is in first place among the other vegetables. The positive effect of carrot on the activation of intracellular redox processes, the regulation of carbohydrate metabolism. When violations of mineral metabolism, in the first days of myocardial infarction, as well as pregnant women, nursing mothers, children prescribed carrot juice. Carrot juice is so effective in the treatment of rhinitis (10-12 instillation per day).
Meanwhile, it should be remembered that the carrots and the juice from it are contraindicated during exacerbation of ulcer disease, with inflammation of the small intestine, duodenum and enteritis. Carrot and products of its processing reduce fatigue. It shows a tendency to skin, gastrointestinal and eye diseases is included in the diet in renal disease, cardiovascular system. It has antiseptic, anti-inflammatory action. When buying carrots, choose the most brightly colored. Such carrots contain more carotene. The characteristic flavor and high in sugar (up to 12% of crude weight) makes carrot tasty, nutritious, diabetic products. Use carrots, as in fresh and boiled.
Grown-up enough to eat 80-100 g. fresh carrots in the day. It should be remembered that the carotene contained in carrots, will be acquired much better if fill carrots and salads out of it with vegetable oil. Carrot is a rare exception to the rule - in boiled form, it contains more useful substances than in the cheese. As noted by experts, as soon as the carrots cook, the level of antioxidants in it increased by 34% and increases in the first week of its storage in boiled form. After a month of storage of boiled carrots in it still contains more useful substances, than in fresh. Experts explain this by saying that the storage of cooked carrots form new chemical compounds with high antioxidant properties.
Quite recently scientists have discovered that, due to the high content phytoncids, carrots can influence the pathogenic microflora almost as efficiently as onion or garlic - recognized leaders in this field.
By borscht can be cut into julienne carrots, circles (rings), small cubes or slices, depending on the taste and regional origin of the recipe.
On materials of "Franco-terminal" and information agency "UNIAN"