Regular inclusion of carrots in our diet has become an axiom. It has been established that an adult eats up to 7 kg of this beautiful bright vegetable in a year. And this is not surprising, because it contains a lot of useful substances for vision, stomach, heart, blood vessels. But what carrots are more useful - raw or boiled? Many antagonists deny the usefulness of boiled orange vegetables, they believe that when boiling, it loses its best properties. Well, let's try to trace which carrots are more healthy - raw or boiled, consider its main properties, calorie content, and vitamins. It is worth exploring the advantages of this orange vegetable in different species in more detail.
What is a delicious orange vegetable?
Carrots belong to the umbrella family. It first appeared in Afghanistan, Europeans began to use it at the beginning of the last century. Earlier this vegetable was purple. But people are constantly developing new varieties, and the Dutch peasants at the end of the XVII century received a new variety of orange shade. This carrot has become very popular. but the Chinese are still not averse to eating purple vegetables.
Initially, Europeans liked the fragrant tops of carrots, it was added to various dishes. Then the vegetable was so outlandish that some court ladies decorated them with their lush hairstyles. Before analyzing which carrots are healthier - raw or boiled, it should be noted that it is fodder and dining. Fodder is used for feeding livestock or making sugar, and the dining room is added to the diet.
The controversy surrounding carrot processing and its benefits
It is impossible to answer unequivocally which carrots are more useful - raw, stewed or boiled -. Nevertheless, the heat treatment of the vegetable during frying, drying, pickling and even cooking reduces the amount of vitamins. But the vegetable acquires new properties, for example, the antioxidant effect increases. Let's talk in more detail about the useful elements of carrots.
Scientists distinguish six essential vitamins in it:
- Beta carotene. It is very useful for vision. Thanks to him, the carrot has an orange color. Beta-carotene is an inactive form of vitamin A, which, when ingested, is converted to retinol. It prevents oncological diseases, boosts immunity, becomes a participant in metabolic processes, prevents aging, protects against the effects of free radicals. A person needs about 1000 micrograms beta-carotene per day.
- Retinol (Vitamin A). It is considered a fat-soluble vitamin involved in the formation of tissues. It helps to increase immunity, protect mucous membranes from pests. Vitamin A is a participant in the synthesis of proteins and amino acids, so necessary for the regeneration and elasticity of the skin. It is necessary for the work of the heart, improve vision with "night blindness", strengthen the walls of blood vessels.
- Vitamins of group B. They participate in metabolic processes, energy metabolism, with the absorption of glucose. These vitamins are important for the functioning of the nervous system, relieve stress, chronic fatigue, fight depression, increase brain activity.
- Ascorbic acid (vitamin C). This element is indispensable for protecting body functions. It is endowed with antioxidant, antiviral, anti-inflammatory protection, has antihistamines and absorbing properties, is involved in the synthesis of collagen.
- Vitamin K. It serves to prevent demineralization of bones, osteoporosis. It is indispensable for bone tissue and dental dentin, has an antibacterial and analgesic effect.
- Vitamin E. It actively interacts with retinol, slows down aging, and increases the production of sex hormones. With its help, cellular respiration is activated, blood pressure is regulated, and regenerative functions are activated.
So, which carrots are healthier - raw or boiled, young or ripe? If you make a rating of all types of this vegetable, then in the first place is to put ripe raw carrots. It is best to make salads seasoned with sour cream from it. In second place for useful qualities, you can identify a young carrot without heat treatment. And only on the third is a boiled vegetable.
Why, then, is there so much debate about the benefits of raw and boiled carrots? The fact is that vitamin B is almost completely destroyed by boiled vegetables. But it has higher antioxidant properties. Antioxidants for the body are very important. They fight with atypical cells and prevent cancerous tumors from growing. Antioxidants also prevent aging, protect against bacteria and viruses.
Another plus of boiled carrots is that it is better absorbed by the body than raw. The digestive tract processes it easier, the mucous membrane is not irritated.
What are the benefits of raw and boiled carrots for the stomach?
Carrots are considered to be significantly more sparing vegetables for the digestive system than others. Its use even in its raw form does not lead to a strong acidification of the stomach environment. The chemical composition of acids contains a small amount of organic acids. Sometimes with gastrointestinal diseases (ulcers, gastritis) it is better to use a boiled vegetable, so as not to cause exacerbations.
Both raw and boiled carrots contain a lot of fiber, which contributes to the good functioning of the gastrointestinal system. It also has an effect in the fight against worms. An orange vegetable fights sand in the kidneys and bladder.
Carrots for the heart and blood vessels
Like many vegetables, carrots fight excess cholesterol in the blood, which is important for heart function. This cleans the blood vessels. Adequate use of carrots reduces blood sugar, which is very important for diabetics.
Not only raw, but also boiled carrots are considered to be a "cleaner" of vessels. Its components break down cholesterol plaques. This is very important not only for heart failure, but also for hypertension.
Carrot in cosmetology
Women appreciate raw and boiled carrots because it rejuvenates the skin and gives it elasticity. Many make masks from raw orange vegetables. But the cooked root vegetable is more suitable for adding to creams. The fact is that raw carrots contain a large amount of orange pigment. Many women of fashion are afraid that their skin will turn into an undesirable yellow color. Boiled root vegetable contains a small amount of coloring pigment, so it can be safely applied to the face. Long-term use can only give a pleasant tan color. But if the carrot is not only applied as masks, but also eaten in large quantities, then you can give a yellowish tint to the nail plates and eyeballs.
Which carrots are better for losing weight - raw or boiled?
If you boil a carrot, then the fiber in it breaks down into sugar. When consumed, this sugar quickly enters the bloodstream. Do you think this will contribute to weight loss? Of course not. On boiled carrots, you can only get better. The sugar index in boiled carrots is under 70, and in raw only 15. The boiled orange vegetable is 4 times more calories than raw, which means it will gain weight 4 times faster. If you decide to use carrots as a diet product for weight loss, then use it raw, in the form of salads.
Which carrots are more beneficial for the eyes - raw or boiled?
Many associate carrots with improved vision. Indeed, the eyes really need carotene, which is abundant in an orange vegetable. Carotene is present in the cornea and in the conjunctiva of the eyes. If carotene is not enough, then vision deteriorates, and some diseases develop. Some people develop macular degeneration with age (visual acuity is lost). For good vision, an adult needs 5 mg of carotene per day. To get it, just eat 50 g of carrots. It is this vegetable that is the most affordable source of this substance, which is so necessary for vision. Which carrots are more healthy - raw or boiled - for vision? In this case, fresh carrot juice will be effective.
Carrots for anemia and hypertension
Especially useful is a sweet vegetable for anemia (anemia). Many people wonder what carrots are more beneficial for anemia - raw or boiled? It is best in this case to take freshly squeezed carrot juice. A daily dose of it is ½ cup. Freshly squeezed carrot juice is absorbed by the body very quickly and as fully as possible. It is even more beneficial to drink carrot juice in case of anemia together with beetroot. It is best to drink juice on an empty stomach before eating.
With hypertension, it is best to drink carrot juice with lemon and horseradish. To do this, mix a glass of carrot juice with the juice of one lemon and a glass of horseradish juice. To get the horseradish juice, the latter must first be grated and filled with cold boiled water. When the product is infused for two days, the juice is ready for use.
Proper carrot cooking
Now it’s more clear to you which carrots are healthier - fresh or boiled. Since in some cases boiled carrots are more priority than raw carrots, you need to know how best to boil them. Steamed carrots will be most useful. All its properties will be more preserved if it is simply washed before cooking, but not cleaned and in no case cut. A whole carrot, preferably a small one, is placed in cold water, brought to a boil and boiled for 20 minutes without salt. After readiness and cooling, it is cleaned and any dishes made of it. Boiled carrot is especially suitable for baby food.