Few foods are as versatile when it comes to cooking as carrots. Steamed, boiled, raw, cooked or simply fresh, in a smoothie, juice or puree. The truth is that it is a classic in the kitchen that is part of the group of foods with the most benefits for our health. The WHO recommends its consumption due to the amount of vitamins and minerals, to the point of considering it a priority in the diet.
It is one of the most produced and consumed vegetables in the world. Its composition is notable for beta-carotene, which the body converts into vitamin A or retinol, which gives it antioxidant power with proven benefits in cell regeneration, especially in the skin.
It is a low-calorie food, especially in its raw form, which is why it is highly recommended for weight loss diets. It is consumed throughout the year, although the season is between spring and summer, specifically in the months from May to July.
When buying them, it is advisable to choose leaves that are bright orange, hard and firm, with few irregularities and a certain shine. The most common size is medium, although the so-called baby ones are very interesting as an appetizer.
Properties and benefits of carrots
1. Improves eyesight. Beta-carotenes are powerful protectors that prevent premature aging. They protect our retina and prevent the appearance of cataracts.
2. Protects teeth. Eating raw carrots strengthens teeth and gums. They contain fluoride, a mineral that is essential for caring for tooth enamel.
3. Helps with intestinal problems. Thanks to its high fiber content, it prevents constipation. In addition, it soothes gastric discomfort and excess acidity.
4. It has diuretic properties. Due to its high water content, it is diuretic and helps disintegrate kidney stones.
5. They provide energy for the brain. Rich in potassium and phosphorus, carrots are a remedy for tired minds and frayed nerves.
6. Good for nails and hair. They are very rich in beta-carotene, a powerful antioxidant that contributes to the growth and development of these areas.
7. It has anti-cancer properties. The WHO says that carotenoids, substances that give orange its orange color, help prevent cancer.