What are the effects and functions of carrots? What are the benefits of eating them regularly for the body
What are the effects and functions of eating carrots? Everyone should be familiar with carrots, because they are found in almost every home. Everyone knows that eating carrots is good, but what exactly are the effects of carrots? Today let us explain the effects and functions of eating carrots for everyone.
The effects and functions of carrots
Carrots have the effects of eliminating phlegm, aiding digestion, relieving bloating, and calming panting. Relevant experimental results prove that the alpha-carotene in carrots has more than 10 times the ability of beta-carotene to inhibit tumor cells, and it is also very powerful in preventing abnormal changes in DNA (deoxyribonucleic acid). As early as more than 10 years ago, research found that the higher the concentration of alpha-carotene in the blood, the lower the risk of heart disease in the subjects. According to the results of a 14-year follow-up survey by researchers at the US CDC, people with higher levels of alpha-carotene in their blood have longer lifespans.
The food with the highest alpha-carotene content is carrots. Pumpkin, navel orange, and citrus also have relatively high alpha-carotene content. Alpha-carotene is not afraid of high-temperature steaming and boiling. If carrots are boiled in meat broth, as long as the broth is drunk too, it will not cause obvious loss of alpha-carotene. On the contrary, eating them cooked is more conducive to the absorption of various carotenoids, and only a small amount of oil is needed to achieve a full absorption effect.
When cancer patients receive radiotherapy and chemotherapy, carotene can reduce their toxic side reactions. Radiotherapy can induce the production of oxygen free radicals, while the integrity of cell microsomal membranes can prevent the production of oxygen free radicals, and carotene can maintain the integrity of microsomal membranes; chemotherapy drugs, while killing cancer cells, can cause mutations in normal cells, and carotene has an anti-mutation effect, thereby reducing their toxic side reactions.
Boiling carrots whole in the pot is the way to preserve their nutrients
Many people know that carrots are nutritious, but did you know that boiling carrots whole in the pot is the way to preserve their nutrients. The latest research found that when cooking carrots, do not cut them open; this can increase the carrot's anticancer efficacy by 20%.
Scientists point out that boiling carrots whole in the pot can not only more effectively prevent nutrient loss, but also make the carrots taste more delicious. Friends who care about the plating effect do not need to worry either; after the carrots are cooked, you can still show off your knife skills and cut them into whatever shape you want, while preserving their nutrition and flavor.
As a cheap and good-quality vegetable for ordinary people, carrots not only contain rich vitamins and fiber, but also contain an anticancer substance called falcarinol.
Nutritional value
Every 100 grams of carrots contains about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of carbohydrates, 0.6 milligrams of iron, 1.35-17.25 milligrams of provitamin A (carotene), 0.02-0.04 milligrams of vitamin B1, 0.04-0.05 milligrams of vitamin B2, 12 milligrams of vitamin C, and 150.7 kilojoules of calories, and also contains pectin, starch, inorganic salts, and various amino acids. Among the various varieties, those with deep orange-red color have the highest carotene content, and the energy contained in various carrots ranges from 79.5 kilojoules to 1339.8 kilojoules.
1. Benefits the liver and brightens the eyes: Carrots contain a large amount of carotene, have the effect of nourishing the liver and brightening the eyes, and can treat night blindness;
2. Relieves the diaphragm and widens the intestines: Carrots contain plant fiber, have strong water absorption, and easily expand in volume in the intestinal tract. They are a "filling substance" in the intestinal tract, can strengthen intestinal peristalsis, thereby relieving the diaphragm and widening the intestines, promoting bowel movements and preventing cancer;
3. Strengthens the spleen and eliminates malnutrition: Vitamin A is an essential substance for normal bone growth and development, helps cell proliferation and growth, is an element of body growth, and is of great significance for promoting the growth and development of infants and young children;
4. Enhances immune function: Carotene is converted into vitamin A, which helps enhance the body's immune function and plays an important role in preventing cancerous changes in epithelial cells. The lignin in carrots can also improve the body's immune mechanism and indirectly eliminate cancer cells;
5. Lowers blood sugar and blood lipids: Carrots also contain blood-sugar-lowering substances and are a good food for people with diabetes. Certain components they contain, such as quercetin and ferulic acid, can increase coronary artery blood flow, lower blood lipids, promote the synthesis of adrenaline, and also have blood-pressure-lowering and heart-strengthening effects, making them a good dietary therapy food for patients with hypertension and coronary heart disease.