Carrots are one of the enormously low-calorie vegetables and should not be missed in the kitchen if possible. In addition, they are particularly rich in carotene, a precursor of vitamin A. In parlance, carrots are often called carrots or carrots depending on the region. Usually the commercially available cultivars are processed in the kitchen, but there are also recipes in which the wild carrot plays a role, for example in salads or green sauces. We show what's in the vegetables.

Rich in carotene

The carrot content of carrots is particularly outstanding, as carrots also owe their typical color. Carrots contain most of all vegetables Carotene, which occurs in both alpha and beta carotene (provitamin A, a precursor of vitamin A). Among other things, vitamin A is important for our vision, especially for night vision, as well as the immune system and cell growth.

Depending on the variety, the carotene content varies and may therefore be between 5 and 30 milligrams per 100 grams of carrot vegetables.

Ingredients of carrots

Carrots are also very healthy in terms of other vitamins and minerals. For example, carrots contain some B-group vitamins, especially vitamins B6, B1 and B2. The vitamin C, which is important for our defenses, and the radical scavenger vitamin E can also be topped by the orange-colored vegetables.

In addition, carrots are rich in various minerals and trace elements. Per 100 grams they contain on average:

  • 328 milligrams of potassium
  • 36 milligrams of phosphorus
  • 35 milligrams of calcium
  • 13 milligrams of magnesium
  • 0.3 milligrams of iron
  • 0.3 milligrams of zinc

Nutritional value and calories of carrots

With only 26 kilocalories (kcal) Carrots are extremely low in calories. A look at their nutritional values ​​shows that carrots are one of the most healthy vegetables. Because in 100 grams of turnip stuck on average:

  • 0.2 grams of fat
  • 1 gram of protein
  • 4.8 grams of carbs
  • 3.6 grams of fiber

Fat improves the absorption of carotene

When carrots are prepared, it is important to add a little fat to the dish because the carotene, which is so healthy in carrots, is fat-soluble. Therefore, it can only be absorbed by the body if there is also some fat in the food.

In addition, you should chop the carrots well and cook - this also improves the intake of carotene.

Storage and shelf life of carrots

Carrots tend to wither quickly after shopping, run dark or become soft as rubber. Therefore, they should not store too long if possible.

If a basement or similar room is available, it is ideal to have the carrots in one sandpit to store, which can be filled with normal sandbox sand. In this way carrots can also be picked up well, if you plant them in the garden and harvest them later.

If there is no sandbox available, carrots are also easy in the vegetable compartment or store in the Bio-Fresh compartment of the refrigerator. They last for about seven to ten days.

For a long shelf life you should first cut off the green cabbage in bunched carrots. In addition, the plastic packaging should be removed or at least opened, as condensation causes the carrots to spoil more easily. It is recommended to wrap it in a damp cloth. You can also blanch and freeze them.

6 facts about carrots - © istockphoto, Adehoidar

Use in the kitchen

There are many recipes for carrots. They can be used raw or cooked, in soups, sauces, as a side dish, salad and also as juice.

Raw Carrots are often used as carrot juice. Even as a raw salad you are very well suited. Carrot salad tastes especially good when grated carrots are mixed with grated apples, a little lemon juice, sugar and a little oil. But grated carrots also go well with many other raw salads and thus provide the necessary portion of carotene.

Warm dishes with carrots

Carrots are very well suited to recipes for soups and thus complement vegetable soups and stews of all kinds. Carrot vegetables go well with meat and can also be prepared simply as a mixed vegetable. Carrots are particularly good with peas, but can also complement kohlrabi, beans or cabbage perfectly.

Wild carrot in sauces

Popular with cooked meats and jacket potatoes is a green sauce. In addition to many other fresh garden and wild herbs, mayonnaise, yogurt, hard-boiled eggs and chopped cucumbers, the herb of the wild carrot and even the garden carrot can be a healthy addition, if it is added pureed.

Carrots in the cake

A very nice idea to serve carrots once at the coffee table are carrots in the cake. Whole wheat flour, apple pieces, orange juice and grated carrots go well together. Nuts or sunflower seeds may even complement a carrot cake and make the sweet treat a wholesome meal.

Various forms of carrots

Carrots are offered in many different forms. These are different varieties of garden carrot. Most of them are elongated, which means that carrots in the north are also often called roots.

But there are also round varieties, which are basically called carrots, even in the far north. In the south, the term carrots is widely used for all carrots. But one sometimes finds there the name yellow turnip. In fact, there are also yellow carrots, as well as white or reddish-violet. Regarding their value to health, it does not matter if carrots are oblong or round, small or big - they are all healthy.




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