The Healthy Carrot
We are in full season of rich and healthy food. The Carrot is the family of Umbelliferae. It is very rich in carotene, an antioxidant with effective anti-cancer properties. Conventional wisdom is considered very good for the eyes, healing intestinal
diuretic and astringent. To cure hoarseness also boiled carrots, mixing with water is squeezed and honey (a sort of carrot tea).
Both raw and cooked food is excellent, they are rich in carotene (source of vitamin A) and high in fiber. It is one of the few vegetables that lose very little value even cooked. Even some of its components are more digestible food for our body when we eat raw.
Carrots have beta carotene (hence the name carota) which is the substance that is converted to vitamin A in the human body. In fact, most people get vitamin A from a few vegetables, as well as carrots, potatoes, cabbage, spinach, broccoli and squash, which enter the carrot is between 10 and 100 times more.
Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Recent research suggests that it may also protect against stroke and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements.
Carrots (uncooked) also often served as appetizers and are good for anorexics, help lower cholesterol because pectins are good for regular bowel movement (both diarrhea and constipation); is good for the eyes , skin, nails and hair, and teeth and gum inflammation.