Why boiled carrots are useful and how many calories are in them

Carrots are known for being one of the main sources of beta-carotene for humans. Fresh, it contains a large amount of vitamins and minerals. It is believed that heat treatment depletes its useful chemical composition. Is this so and what are the benefits and harms of boiled carrots, will be discussed further.

Which carrots are healthier: boiled or raw

The richness of the vitamin and mineral composition is not always fully assimilated in the body. For example, from a glass of fresh carrot juice drunk, the body absorbs only 3% of beta-carotene. It should be noted that the addition of vegetable oil increases the absorption of this vitamin up to 33%.

Research by scientists has shown that boiled food is absorbed in the body better than raw. However, in the course of heat loss of beta-carotene occurs: only a high level of antioxidants remains. In their property lies the benefit of boiled carrots for the human body - as a means of preventing cancer and Alzheimer's disease.

Composition and calorie content of boiled carrots

After heat treatment, carrots retain their shape, are easy to cut, they have a specific aroma and sweetish taste. As a result of cooking, it also retains the properties of a low-calorie product (no more than 25 kcal per 100 g).

The boiled vegetable contains:

• a small amount of vitamin A (compared to the level in a fresh product);
• vitamins H and K, as well as group B;
• macro- and microelements (calcium, phosphorus, magnesium, copper, iron, selenium, fluorine, copper);
• phytoncides;
• essential oils;
• Sahara.

Useful properties of boiled carrots

The main beneficial property of boiled carrots is considered a significant level of antioxidants, which increases precisely after heat treatment.

As a result of cooking, useful carotenoids are also more easily absorbed (due to the partial destruction of the cell wall at high temperatures). This property of a boiled vegetable is used in the diet of patients with a lack of vitamin A.

The benefits of boiled carrots for the human body also lie in the content of lutein, a substance that is the main component of the retinal pigment, due to which the product serves as an excellent tool for preventing visual impairment.

It is important to remember that the maximum amount of vitamins is in the peel, therefore it is not recommended to peel the vegetable before cooking: it is enough to thoroughly wash it under running water. The grated product is used advantageously as an external agent in the treatment of skin ulcers.

Can boiled carrots be breastfed?

The benefits of boiled carrots for women during lactation are invaluable. The vegetable has been shown to promote milk production and improve breastfeeding.

Despite all the benefits of boiled carrots for the newborn's body due to the intake of vitamins and minerals through breast milk, the harm from abuse of the product during lactation can manifest itself in the child in the form of an allergic reaction, as well as in the deterioration of intestinal motility, which threatens upset stomach and problems with stool.

Useful properties of a vegetable during lactation are capable of:

• stabilize the hormonal background of a woman,
• positively affect the functioning of the heart and blood vessels,
• increase the level of hemoglobin.

It is recommended to introduce a boiled product into the diet of a nursing mother no earlier than a month after childbirth.

Boiled carrots for weight loss

The vegetable is low-calorie, so women often use it during a diet. Consuming the product also lowers bad cholesterol levels. The beneficial properties of the fiber found in carrots are manifested in the rapid onset of a feeling of satiety, which is very important for those who want to lose weight.

In the dietary menu, boiled carrots are consumed with the addition of vegetable oil, low-fat dairy products, otherwise the dish may increase appetite, which will ultimately affect the set of extra pounds.

How and how much to cook carrots

In order to get the most out of boiled carrots, you must adhere to the rules for its preparation:

1. Before heat treatment, the vegetable must be thoroughly washed. You should not peel the peel before cooking: to preserve the maximum beneficial properties, it is better to peel the cooked product.
2. Put in cold water, bring to a boil and cook for no more than 20 minutes over low heat.
3. You can check the readiness with a regular toothpick: if it easily passes through the thickest part of the vegetable, then it is ready.

Steaming, baking brings benefits; frying a vegetable is undesirable due to the harm of the released carcinogens.

The use of boiled carrots in cooking

Boiled carrots in traditional cuisine are presented in recipes for Olivier salads, herring under a fur coat, vinaigrette. Casseroles and even cakes are also made from it. It is also used in the preparation of sauces, cream soups, as a filling for pies.

It goes well with meat or fish, and in America it is customary to serve it as a side dish for meat and poultry. A spectacular bright vegetable looks good as a decoration for ready-made dishes before serving.

The use of boiled carrots in cosmetology

The beneficial properties of boiled carrots are widely used in home cosmetology. It is added as an ingredient in nourishing masks that give the skin firmness and smoothness, helping to get rid of the damage of age spots. The benefits of the antioxidant complex in the product are manifested in the anti-aging effect on the epidermis.

Boiled carrot face masks

Homemade masks with boiled carrots for facial skin are used with benefit to improve the processes of cell regeneration, nutrition of the epidermis with minerals and vitamins, and smoothing out fine wrinkles. For maximum benefit, it is recommended to start using homemade carrot preparations in the early stages of wrinkle appearance. The most effective recipes:

1. Mix honey and boiled carrots in equal amounts, evenly distribute the resulting gruel over the face. Leave for 15 minutes, then wash off everything with cool water.
2. In equal proportions, they take grated carrot mass, honey and aloe juice, mix everything thoroughly, and then distribute the resulting composition over the skin of the face, avoiding the area around the eyes. Leave on for 10 - 15 minutes and wash off.

Apply homemade carrot masks twice a week, with a course of up to half a month. For maximum effect, it is recommended to pre-steam the skin before applying to expand the pores.

Masks with boiled carrots for hair

The use of boiled carrots helps to get rid of hair loss, strengthens hair follicles, and improves the formation of new bulbs.The vegetable moisturizes the scalp: after such masks, the hair becomes smooth and silky. The sugars in the boiled product reduce the level of subcutaneous fat.

Boiled carrot masks can also be helpful in relieving dandruff and severe itchy scalp.

Mask options:

1. Combine grated boiled carrots and fatty sour cream in a 2: 1 ratio, add a few drops of castor oil, mix everything thoroughly. Spread over the entire length of the hair, leave for 2 hours. After this time, rinse everything thoroughly with shampoo.
2. Take boiled carrots and oatmeal in a 3: 1 ratio, add 1 egg yolk, mix everything thoroughly. Apply the mask for 2 hours, then rinse your head with shampoo.

Harm of boiled carrots and contraindications

Despite all the benefits of boiled carrots, the harm from its use can manifest itself in a number of cases.

1. First of all, this is due to the high glycemic index (75 units), which gives contraindications to the use of the product for people with diabetes.
2. High sugar content can be harmful for people who are prone to obesity.
3. With extreme caution, pregnant women should eat boiled vegetables (excess vitamin A can negatively affect the development of the fetus).

There were no specific contraindications, except for individual intolerance.

Conclusion

The health benefits and harms of boiled carrots are well studied in nutrition. The prevailing opinion about the loss of useful properties of vegetables during cooking is a myth, since it is its heat treatment that increases the absorption of beta-carotene and increases the antioxidant properties of the product.