mercoledì 28 ottobre 2015

ANTIOXIDANT CARROTS


ANTIOXIDANT CARROTS
Carrots are vegetables available all year round. They are very tasty and full or important antioxidants benefits. After all, carrots are usually consumed as side dish, rather than a proper food.
Carrots can be eaten both raw or cooked. They are high of good properties, such as vitamin  C and beta-carotene. For this reason and others, this amazing vegetable, should be considered a valid antioxidant.
PROPERTIES OF CARROTS:
Although the cooking process can affect the availability of its vitamins, you can both steam or boil them. The natural flavor and nutrients will be enhanced.
Food nutrients of carrots include:
-       Carbohydrates with 0, 24% of fats, 0, 93% of proteins, 4,70% of sugar, 1,40% of water, 1% of amid, 2,8% of ashes, and 2,8% of fibers;
-       Minerals like calcium, sodium, phosphorus, potassium, magnesium, zinc, iron, copper,
-       Vitamins A, B1, B2, B3, B5, B6, C, E, K and J;
-       Amino acids: aspartic acid, glutamic acid, alanine, arginine, cystine, fenilananine, istidine, isoleucine, leucine, proline, tyrosine, thiamin, serine, valine, riboflavin.
I think carrots are more than a tasty addition to soups, salads and juices. They are also good for one’s health, especially that of the skin, eyes, digestive system and teeth.
A serving of carrots will also provide to contrast obesity, to prevent cancer, to improve the sexual performance, to accelerate suntan, to improve brain health, to improve the health of eyes, hair, nails and much more!
Moreover carrots are also cheap, easy to find  both at supermarket or in open-air markets. We could eat this veggies every day of the week. There are many different ways to get creative with carrots, without being Bugs Bunny!