The efficacy and function of carrots

What are the effects and effects of eating carrots? Carrots, we should be no stranger, because almost all over our home, we all know that eating carrots is good, but what are the specific effects of carrots? Today, let's popularize the efficacy and function of eating carrots.

The efficacy and function of carrots

Carrots have the functions of eliminating phlegm, eliminating food, eliminating flatulence and relieving asthma. The related experimental results show that α-carotene in carrot can inhibit tumor cells by 10 times as much as β-carotene, and it is also very effective in preventing abnormal changes of DNA. A study more than a decade ago found that the higher the concentration of alpha-carotene in the blood, the lower the risk of heart disease. According to a 14-year follow-up study by researchers at the US Centers for Disease Control and Prevention, people with higher levels of alpha-carotene in their blood have a longer life span.

The food with the highest content of α-carotene is carrot. The content of α-carotene in pumpkin, willow and citrus is also higher. α-carotene is not afraid of high-temperature cooking, the carrots are cooked in broth, as long as the soup is consumed, it will not cause obvious loss of α-carotene. On the contrary, cooked food is more conducive to the absorption of various carotenoids, as long as a small amount of oil can achieve the effect of full absorption.

When cancer patients receive radiotherapy and chemotherapy, carotene can reduce their side effects. Radiotherapy can induce the production of oxygen free radicals, while the integrity of cell microsomal membrane prevents the production of oxygen free radicals, and carotene can maintain the integrity of microsomal membrane; chemotherapeutic drugs can kill cancer cells and mutagenesis of normal cells at the same time. Carotene has antimutagenic effect, thus reducing its toxicity and side effects.

The whole carrot is boiled in a pot to retain its nutrients.

Many people know that carrots are nutritious, but did you know that the whole carrot can be boiled in a pot to retain its nutrients. New research has found that not cutting carrots when cooking can increase the anti-cancer efficacy of carrots by 20%.

Scientists point out that throwing the whole carrot into the pot can not only prevent nutrient loss more effectively, but also make the radish taste more delicious. Friends who pay attention to the effect of loading don't have to worry, as long as the radish is cooked, you can still show your knife and cut it into the shape you want, while retaining its nutrition and flavor.

As a cheap and high-quality civilian vegetable, carrots are not only rich in vitamins and fiber, but also contain an anticancer substance called falciferol.

nutritive value

For every 100 grams of carrots, there are about 0, 6 grams of protein, 0, 3 grams of fat, 7, 6 grams of sugars, 0, 6 milligrams of iron, 1, 35, 17, 25 milligrams of vitamin A (carotene). Vitamin B10, 0 0mg, 04 mg, vitamin B20, 04 mg, vitamin C12 mg, calorie 150, 7 kilojoules, pectin, starch, inorganic salts and a variety of amino acids. Among all kinds of varieties, the content of carotene in dark tangerine is the highest, and the energy content of carrots ranges from 79,5 dry coke to 1339 and 8 kilojoules.

1. Benefit the liver and clear eyes: carrots contain a lot of carotene, which has the effect of tonifying the liver and eyesight, and can treat night blindness.

2. Diaphragm wide intestine: carrots contain plant fiber, strong water absorption, easy to expand in the intestinal tract, and are the "filling material" in the intestinal tract, which can strengthen the peristalsis of the intestinal tract, thus benefit the diaphragm wide intestine, defecate and prevent cancer.

3. Invigorating the spleen and eliminating chancre: vitamin An is an essential substance for the normal growth and development of bones, contributes to cell proliferation and growth, is an element of body growth, and is of great significance in promoting the growth and development of infants and young children.

4. Enhance immune function: the conversion of carotene into vitamin A helps to enhance the immune function of the body and plays an important role in preventing epithelial cell carcinogenesis. Lignin in carrots can also improve the immune mechanism of the body and indirectly destroy cancer cells.

5, hypoglycemic and lipid-lowering: carrots also contain hypoglycemic substances, which is a good food for people with diabetes. Some of its ingredients, such as octretin and kaempferol, can increase coronary blood flow, reduce blood lipids, promote epinephrine synthesis, and reduce blood pressure. cardiotonic effect, it is a good dietotherapy for patients with hypertension and coronary heart disease.