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Vitamins and others: They are rich in carotene (source of vitamin A) and high in fiber and sugar content
The carrots possess beta carotene (hence the name carota) which is the substance that converts to vitamin A in the human body. According to analysis a 1/2 cup serving of cooked carrots, contains four times the recommended daily amount of vitamin A in the form of protective beta carotene.
In fact, most people get vitamin A from a few vegetables besides carrots: sweet potato, cabbage, spinach, broccoli and squash, among which carrots have between 10 and 100 times as much..
Beta carotene is also an effective antioxidant powerful in the fight against some forms of cancer, especially lung cancer. Recent research suggests that it may also protect against heart attacks and heart disease. Research also shows that beta-carotene in vegetables provides this protection, not vitamin supplements
Carrots (raw) are also appetizing and good for anorexics; help lower cholesterol; thanks to pectins are good for regulating bowel transit (both diarrhea and constipation); good for eyesight, skin, nails and hair; and for teeth and gum inflammation. /p>
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From November to March it is possible to find good seasonal carrots. Carrots are a tough, cool-weather vegetable, although they can withstand summer heat in many areas, they grow best when planted in early spring. In some places, mid-summer plantings, mature quickly in fall weather, and produce soft, sweet carrots called "mini-carrots" (more expensive)
There are more than 50 varieties of although basically they are distinguished by their length: short - French (less than 10 cm.); semi-long (10-20 cm.) and long (20 cm.) . The best are those carrots that are hard, with a bright orange color, uniform, smooth and without cracks.
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The carrots should be kept with the green leaves cut off (since they take away moisture and nutritional value).The leaves can be eaten (some people do not recommend it for eating but crushed and applied with honey as a remedy to cure sores) in soups and stews.
For their preservation it is recommended that they be stored in the least cold box of the refrigerator, in perforated plastic bags (they last several weeks)
For salads or making them boiled carrots can be grated, cut into pieces. They also give a lot of goodness squeezed. They are very delicious in many different ways: roasted, boiled, steamed, fried al dente, grilled, and they go wonderfully with any other vegetable, meat and most dishes
Carrots enhance the nutritional value of soups, stews, salads, and are a must in vegetable soups.
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