This Vegetable Gets Even Better With Cooking! It Is Recommended To Cancer Patients!

If you want to enjoy the maximum benefits of carrots, thermally treat them before eating. The fresh fruit has only three percent of beta-carotene, while heating, such as cooking or baking – it releases up to forty percent of this important compound.

Carrot’s color indicates that it is rich in beta carotene, followed by vitamin K, vitamin C, vitamin E, vitamin B1, B2, B3, B6, folic acid, phosphorus, potassium, manganese and molybdenum.

vegetable cooked

Also, it is rich in valuable antioxidants – carotenoids, hydroxinamic acids and anthocyanins.

Metabolic precursor of vitamin A, beta carotene, is named after carrots (lat. Carota), because it contains 407 percent of the daily recommended dose. Beta carotene strengthens the immune system, protects against infection and cancer.

Regular consumption of beta carotene reduces the risk of glaucoma and cataracts, assists in the preservation and improvement of vision and reduces myopia – especially in children.

Beta carotene is desirable in the nutrition of the cancer (particularly lung, stomach, esophagus, small intestine, cervix and the uterus), because they, according to research, have a third less than the normal level.

Adequate daily dose of beta carotene in smokers significantly reduces the chances of getting lung cancer and emphysema.

Benefits Of Regular Carrots Consumption:

– Reduces the risk of stroke by 40 percent

– Protect eyesight

– Stimulates digestion and liver function

– Protects against of several types of cancer

– Preserves the health of the heart and blood vessels

– Strengthens the immune system

– Helps with diarrhea

– Improves the appearance of skin

– Purifies the body

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