It Is Recommended To Those Who Suffering From Cancer! This Vegetable Is Better When It’s Cooked!

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. raw-carrots 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% -protects eyesight -enhances digestion and liver performance -protects against several forms of cancer -protects the health of heart and blood vessels -strengthens immunity -helps with diarrhea -enhances skin appearance -cleans organism Source:

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