In recent years, more and more we talk about so called “Super foods”, which have a high concentration of vitamins, minerals and other phytonutrients. Under this name we usually imagine all sorts of exotic and whimsical products that understatement, have strange taste. But we often forget about our old friends who attend from centuries our table – these are valuable and healthy carrots.
We think we know them – juicy, sweet, bright orange and very rich in beta-carotene (provitamin A). But it has not always been so. Ancestor of the carrot is actually tough and bitter, dark purple or yellowish fusiform root. In his light variation there were only faint traces of beta-carotene, and the dark was rich in anthocyanins – the same pigments that give the characteristic color of beets, blackberries, blueberries and black cherries. However, people have used carrots since ancient times, mostly their leaves and seeds, which contain essential oils with curative effect and they were used mainly as a medicament.
High doses of beta-carotene, in contrast to the animal form of the vitamin, are not toxic, so there is no risk. And the benefits are indisputable – Vitamin A improves vision, strengthens immunity, regenerates tissues, strengthens bones and improves fertility, protects our body from free radicals (carrots are powerful antioxidant). By the way, domestic cleaning may become difficult if you make some colorful stains when you cook with carrots.
Regular consumption of carrots has especially visible effect on the skin. Collagen is strengthened, thanks to which wrinkles are reduced, acne is cleared. Even beta-carotene increases the resistance against UV rays, while accelerating the acquisition of golden tan. Share this fact with your end of tenancy cleaners, they will be curious to learn it.
What about you? Do you love to eat carrots and how do you prefer them – fresh or cooked?