Carrot belongs to the family umbrella. It is considered the birthplace of Afghanistan to Europe carrots came only at the beginning of the last millennium. "Grandma" all the familiar orange carrot was purple. Bright colored root vegetables gave a positive farmers in the Netherlands in the XVII century, moving the new variety. Since then, it has gained such popularity carrots. However, in China willing to eat roots and purple.
Initially carrots grown for scented foliage, enriching greens meager diet. A juicy roots tasted much later. Nowadays cultivated dozens of varieties of carrots, which can be divided into the dining room, which we eat and feed, which is fed to livestock, or a raw material for sugar production.
In the food consumed as a raw carrots and boiled. And it is dried, pickled, fried and salted. As a result of the heat treatment carrots acquires new properties, wherein the vitamins lost.Composition of cooked carrots
Calorie boiled carrots does not exceed 35 calories, most of which is accounted for carbohydrates, protein and fat in the cooked carrots minimum. The boiled roots grow carbohydrate content of about 30 percent compared with raw carrots.
Cooking destroys almost to the base of ascorbic acid, which is contained in raw carrots, but it does not reduce the content of pro-vitamin A - the main advantages of carrots. According to the content of provitamin boiled carrots is no different from the crude.
In 100 grams of carrot contains 7-11 mg of provitamin A, some varieties have a significant content. Such varieties are called vysokokarotinovymi. Enough to eat 10 grams of carrots a day to replenish the body's need vitamin A. 30 grams of cooked carrots conventional varieties provide the daily requirement of vitamin A.
In addition to provitamin A boiled carrots contains vitamins B1, B2, B9, K, PP and a small amount of vitamin C. Among the minerals should be noted the high content of calcium, iodine, phosphorus, iron.
Value boiled carrots impart essential oils and volatile, which are not destroyed by cooking. Boiled carrots - the source of alkaline substances that the body neutralize the destructive effects of acid.
The cooked carrots as a raw, high sugar content. Some varieties of sugar content in the dry matter can be up to 15%. Stored in the cooked carrots and fiber, but its content is lower than in raw carrots.