Root carrots contain in their composition a large amount of glucose, which we need as an energy supplier for the normal operation of muscles and brain cells. In addition, the use of dishes from carrots in dietary nutrition is due to the presence of another important component of nutrition, which is a great value - fiber. This substance improves the work of the gastrointestinal tract by stimulating peristaltic contractions of smooth muscles.
Thanks to eating carrots, we get the necessary amount of carotene, which in our body turns into vitamin A. The value of this biologically active compound is due to its positive effect on metabolism, growth processes, on physical and mental development. The need for sufficient intake of vitamin A in our body is also due to its influence on improving the resistance to infectious diseases and ensuring the normal functioning of the visual apparatus. To meet the daily requirement for vitamin A, a person per day will only need to consume only 18 to 20 grams of carrots. There is such a regularity: the brighter the carrot and the more it has a reddish hue, the more carotene it contains. If you want to get as much carotene as possible when using dishes from carrots, then you should use a small amount of sour cream or sunflower oil when preparing such vegetable salads. The fact is that carotene is a fat-soluble vitamin, and therefore it will be well absorbed precisely if there is at least a small amount of fat in the food. However, one should not overdo it: fats are very high-calorie substances (their caloricity is twice higher than the calorific value of the other two basic components of nutrition, carbohydrates or proteins).
To preserve the value of consumed dishes from carrots with dietary nutrition, it is best to use the cleaned root vegetables for salads. With prolonged exposure to water, it loses a significant portion of vitamin C. Cook carrots preferably in a sealed container, lowering it when boiling in boiling water. It should also be remembered that with dietary nutrition, the value of cooked meals will be higher with undercooked carrots than with digested.
The use of dishes from carrots is a value for anemia, gastritis with a low acidity, as well as in the prevention of cancer. The anti-cancer effects of eating carrots are explained by the presence in this vegetable carotene (provitamin A), which has an antioxidant effect and is able to neutralize the negative effect of free radicals, which is the basis of cancer development.
Thus, the value of eating carrots in dietary nutrition is very high. Carrots must be present in the human diet throughout the year. Especially important is the availability of carrots in dietary nutrition in the spring, when our body begins to lack vitamins.