If you want to enjoy in maximum benefits of carrots it is the best to cook carrot for a short time for complete utilization of its vitamins. In the fresh carrots, there is only 3% beta-carotene, while with thermal treatment, such as cooking or baking – is released to 40% of this important compound.
Color of carrot indicates that it is rich in beta-carotene, followed by vitamin K, vitamin C, vitamin E, vitamin B1, B2, B3, and B6, folic acid, phosphorus, potassium, manganese and molybdenum.
Also rich in valuable antioxidants – carotenoids, hydroxamic acids and anthocyanins.
Beta-carotene strengthens the immune system, protects against infection and cancer.
Regular consumption of beta-carotene reduces the risk of developing glaucoma and cataracts, assists in the preservation and improvement of eyesight and reduces myopia – especially in children.
Beta-carotene is needed in the diet of people suffering from cancer (especially lung, stomach, esophagus, small intestine, cervix and uterus cancer), because, according to research, people suffering from cancer have 1/3 lower levels of beta-carotene that healthy people.
Adequate daily doses of beta carotene in smokers significantly reduces the chances of lung cancer and emphysema development.
Regular carrot consumption:
-reduces the risk of stroke for 40%
-enhances digestion and liver performance
-protects against several forms of cancer
-protects the health of heart and blood vessels
-helps with diarrhea
-enhances skin appearance