Carrots - beneficial properties, harm and product composition

Carrot - a simple, well-known and very useful product for humans. Its incredible benefits are explained by the richness of its composition. It contains many vitamins, as well as carotene, an element that is converted into vitamin A in the body. The product is also a source of useful minerals: iron, potassium, phosphorus, copper, iodine, zinc, magnesium, nickel, fluorine, etc. Special essential oils give the cheerful-colored vegetable a recognizable aroma. So what vitamins do carrots contain and how are they beneficial for humans?

A little history

Content:

• A little history
• Composition and beneficial properties of root vegetables
• The benefits of boiled carrots
• The benefits of tops
• Benefits of carrot juice
• Rules for selection and storage
• Use in cooking
• Use in cosmetology
• For weight loss
• Harm and contraindications

Carrots are the oldest vegetable plant, which has been consumed by people for more than 4 thousand years [1]. The homeland of species with orange and reddish root crops is the Mediterranean, and those with white, yellow and purple roots are Afghanistan and India.

In ancient Greece and Rome, carrots were called "karote" and "daucus". The ancient Romans classified this vegetable as a treat used for celebrations and holidays. He was also revered in the Middle Ages. Dishes made from carrots were treated to noble guests who visited Charlemagne back in the 8th century. Only a little later, in the 16th century, this vegetable turned from a delicacy into a widely grown plant.

In the next century, fodder carrots were developed and are now widely grown in Great Britain. This variety is not very appetizing, but very large: its length can reach 40 cm, and its diameter is about 30 centimeters. Carrots came to our country in the 16th century [2].

History of the origin of carrots

There are the following facts about the history of this vegetable:

Origin of cultivated carrots.

1. The birthplace of the product is Afghanistan.
2. In ancient times there were white, red, yellow and purple carrots.
3. Orange carrots were only developed in the 16th century. by Dutch breeders.
4. In Russia, this vegetable has been grown since ancient times.
5. Hippocrates called the vegetable a remedy for many diseases.
6. The ancient Greeks were engaged in cultivation. They called this product “carrying love.”
7. By 1814 there were about 18 varieties.
8. In the 17th century the inhabitants of England not only ate carrots, but also decorated girls’ hats with them.
9. Orange carrots were bred specifically for members of the royal family.
10. Every year in the USA there is a festival dedicated to this vegetable.
11. In many European countries, this product is mistaken for a fruit and used to make sweets.
12. The seeds of this cultivated plant were discovered by archaeologists in Africa, Asia, Europe and on the Mediterranean coast.

Composition and beneficial properties of root vegetables

Carrots are superior in vitamin content not only to all vegetables, but also to meat and dairy products. It contains a lot of minerals: calcium, sodium, potassium, magnesium, phosphorus, iron, iodine and other minerals extremely necessary for humans.

The outer part of carrots contains the most nutrients [3].

Table 1. “Chemical composition of carrots”

Compound	Nutritional value per 100 grams
Squirrels	1.3 g
Carbohydrates	6.9 g
Fats	0.1 g
Water	88 g
Alimentary fiber	2.4 g
Ash	1 g
Starch	0.2 g
Organic acids	0.3 g
Vitamins
Beta carotene	8.8 mg
Vitamin B3/PP (niacin)	1.1 mg
Vitamin C (ascorbic acid)	5 mg
Vitamin E (tocopherol)	0.04 mg
Vitamin B1 (thiamine)	0.06 mg
Vitamin B2 (riboflavin)	0.07 mg
Vitamin B5 (pantothenic acid)	0.3 mg
Vitamin B6 (pyridoxine)	0.1 mg
Vitamin B8 (inositol)	29.2 mg
Vitamin B9 (folic acid)	9 mcg
Vitamin K (phylloquinone)	13.3 mcg
Vitamin H (biotin)	0.06 mcg
Minerals
Potassium	200 mg
Calcium	27 mg
Sodium	21 mg
Magnesium	38 mg
Phosphorus	55 mg
Sulfur	6 mg
Chlorine	63 mg
Copper	80 mcg
Zinc	0.4 mg
Iron	0.7 mg
Fluorine	55 mcg
Copper	80 mcg
Iodine	5 mcg
Chromium	3 mcg
Manganese	0.2 mg
Selenium	0.1 mg
Vanadium	99 mcg
Molybdenum	20 mcg
Bor	200 mcg
Nickel	6 mcg
Aluminum	326 mcg
Lithium	6 mcg
Cobalt	2 mcg

Carrots are a low-calorie product: 100 grams contain 35 kcal. Boiled root vegetables contain 7 to 10 fewer calories.

Carrots can be consumed at any time of the year, as they are easily processed and preserved. It can be pickled, fermented, dried, frozen, salted. Not only root vegetables, but also young tops are edible in the vegetable.

Carrots contain a lot of carotene, a substance that is converted into retinol (vitamin A) in the human body [4]. So, 100 grams of raw carrots contain 9 mg of carotene (for reference: this is 8 times more than tomatoes). Retinol is extremely important for the proper physical and mental development of children, and also promotes skin elasticity and improved metabolism. With its deficiency, the skin becomes dry, ulcers may appear on them, and nails become brittle. This is why retinol is known as the beauty vitamin. For better absorption of carotene, carrots need to be grated and seasoned with oil (vegetable, butter) or sour cream. A typical manifestation of vitamin A deficiency is night blindness, in which vision impairment occurs at night and at dusk [5][6].

Carrots have a choleretic, anthelmintic, antiseptic, anti-inflammatory, analgesic, anti-sclerotic and expectorant effect on the body. It also strengthens the functioning of the digestive organs.

Carrot juice helps relieve fatigue, increases the body's resistance to colds, improves appetite, vision and complexion, weakens the toxic effects of antibiotics on the body, and eliminates constipation [7].

What vitamins and minerals does it contain?

Carrots contain almost all the vitamins the body needs (with the exception of cholecalciferol and cyanocobalamin) and minerals.

Vitamin A

This vitamin is involved in the formation of enzymes that are responsible for the condition of cartilage, bones and connective tissue.

In the presence of retinol, the synthesis of hyaluronic acid, mucopolysaccharides, heparin (prevents the formation of blood clots), taurine, sex hormones and glycoproteins occurs.

Vitamin A is necessary for the functioning of the liver, normal heart function, the formation of eggs and sperm, nails, skin and hair.

High vitamin A content in carrots.

Retinol is a strong antioxidant. In addition, it has a positive effect on the nervous system. The vitamin is of great importance for the organ of vision (eyes).

Retinol promotes the formation of the visual pigment rhodopsin, which is found in rod-shaped cells. The vitamin improves twilight vision and prevents retinal diseases.

With a lack of retinol in the body, hemeralopia (night blindness), skin damage (acne, peeling), damage to tooth enamel, photophobia and conjunctivitis are possible.

Vitamin K

This is a fat-soluble vitamin that belongs to antihemorrhagic substances. It has the following meaning for a person:

• promotes the formation of platelets and regulates their content in the blood;
• prevents bleeding;
• participates in the construction of bone and cartilage tissue;
• reduces the risk of developing osteoporosis in older people;
• normalizes blood glucose levels;
• participates in tissue respiration;
• improves mineral metabolism by influencing the interaction of vitamin D with calcium;
• neutralizes some poisons;
• has an anti-inflammatory effect by disrupting the formation of interleukins;
• normalizes the menstrual cycle (reduces pain);
• improves motility of the stomach and intestines.

Vitamin B

Carrots contain large quantities of B vitamins (folic acid, thiamine, riboflavin, choline, pantothenic acid).

They have the following effects on the body:

• are neuroprotectors (protect nerve cells);
• improve mental activity;
• normalize the functioning of the thyroid gland;
• improve the condition of the nervous system;
• prevent the development of neuritis, paresis and paralysis;
• improve liver condition;
• participate in redox reactions;
• normalize the condition of the organ of vision, reducing the risk of developing cataracts, hemeralopia, conjunctivitis, keratitis (riboflavin);
• eliminate eye fatigue (important for people working at a computer);
• improve the condition of skin, nails and hair;
• participate in the synthesis of neurotransmitters, corticosteroids and fatty acids (pantothenic acid);
• have a hypolipidemic effect, reducing the concentration of total cholesterol and low-density lipoproteins;
• participate in the synthesis of amino acids;
• regulate carbohydrate, protein and fat metabolism;
• participate in hematopoiesis and contribute to the proper formation of the nervous system in the fetus (folic acid).

Carrots are rich in vitamin C.

Vitamin C

Carrots contain ascorbic acid (vitamin C). There is less of it in boiled vegetables, since at high temperatures the vitamin is partially destroyed.

Ascorbic acid has the following effects on the body:

• participates in the formation of collagen (it is part of tissues);
• promotes the formation of the amino acid tryptophan, corticosteroids and catecholamines (adrenaline and norepinephrine);
• stimulates the production of interferon (this helps improve immunity);
• improves iron absorption;
• takes part in hematopoiesis;
• normalizes mental state and increases overall tone;
• strengthens blood vessels.

With a lack of vitamin C, bleeding occurs, immunity decreases (a person gets sick more often), dry and pale skin, brittle nails and hair are observed.

Vitamin PP and biotin

Nicotinic acid (nicotinamide) plays the following role in the human body:

• has an antiallergic effect;
• short-term dilation of blood vessels;
• participates in carbohydrate and protein metabolism;
• has a hypolipidemic effect;
• normalizes microcirculation;
• has a mild anticoagulant effect.

Without this vegetable in the diet, hypovitaminosis PP may develop, which manifests itself as pellagra and is characterized by dermatitis, diarrhea and depression.

Vitamin H, which is present in carrots, is involved in gluconeogenesis (the formation of glucose in the body), improves the condition of the nervous system, activates ascorbic acid, promotes fat burning and the production of hemoglobin and purine bases.

With its deficiency, anemia, muscle pain, depression, anxiety, drowsiness, arterial hypotension, dermatitis, loss of appetite, peeling of the skin and dyspepsia appear.

Vitamin E

Carrots contain alpha-tocopherol, which is a strong antioxidant. It takes part in the formation of heme and proteins, tissue respiration, cell proliferation, prevents the destruction of red blood cells (hemolysis), and reduces capillary permeability.

To increase the absorption of vitamin E, it is recommended to consume walnuts, bell peppers, tomatoes, avocados, greens, olive oil and sweet potatoes along with carrots.

Hypovitaminosis E is manifested by impaired sensitivity and coordination, decreased muscle tone, lethargy, anemia, menstrual irregularities, blurred vision and complications during pregnancy.

The benefits of boiled carrots

Scientific studies have proven that boiled carrots have more pronounced antioxidant properties than raw ones. When boiled, the level of antioxidants increases by almost 34%. Antioxidants not only rejuvenate tissue cells and skin, but also help prevent the development of many diseases of the brain and nervous system, in particular Alzheimer’s disease [8].

Boiled root vegetables help treat dysbiosis, nephritis and malignant neoplasms. It has antimicrobial properties. For medicinal purposes, nutritionists advise using a young vegetable of bright red color [9].

Boiled carrots are often included in the diet of people suffering from diabetes, because they tend to normalize blood sugar levels, while saturating the body well.

What are the calories in carrots?

Carrots are a low-calorie vegetable. One hundred grams of root vegetables have only 35 kilocalories. Therefore, it can be used without fear by people who are overweight and on diets. In addition to its low calorie content, carrots are also good for their high content of carotene, which is converted into vitamin A in the human body. This vitamin helps improve breathing in asthmatics, as well as other pulmonary diseases, and restore liver function. What is the nutritional value of carrots? 100 grams of it contain:

Nutritional value per 100 grams of product	Content
Squirrels	1,3 %
Carbohydrates	6 %
Fats	0,1 %
Plant fibers	2,3 %
Organic acids	0,2 %
Ash elements	1,1 %
Water	89 %

The benefits of tops

Many useful substances for the human body are contained in carrot tops. Greens and root vegetables can be used to make a filling for flatbreads or pies. When boiled, it produces aromatic decoctions that make the taste of soups more intense.

The leaves and stems of the tops help reduce the appearance of varicose veins. To do this, you need to prepare a decoction: pour 2 tablespoons of chopped tops with 2 cups of boiling water and leave overnight. Drink half a glass 2-3 times a day. To get rid of hemorrhoids, the tops need to be brewed like tea. The drink can be consumed without restrictions throughout the day. Duration of treatment – ​​1 month. By applying carrot tops to the back of your head, you can get rid of various sleep disorders. For prostatitis, you need to make compresses every day on the lower abdomen from mashed carrot tops. For cystitis, pour a handful of chopped tops with 500 ml of boiling water and leave for an hour. Drink 30 minutes before meals 3 times a day.

Use for medicinal purposes

To get the maximum benefit from this vegetable, it must be consumed either raw (for example, in salads or simply eaten like an apple) or boiled. Although useful elements remain in carrots when fried, their concentration will be significantly less than in a fresh vegetable.

Therefore, it will be extremely useful to know how to properly consume carrots so that vitamins, minerals and nutrients are absorbed. Carrot juice and carrot puree are very beneficial for human health; they are often recommended for anemia, swelling, and also for the following diseases:

• For gastritis, you need to mix carrot juice with milk, then drink half a mug (100 ml) three times a day.
• For sore throat, it is recommended to use carrot juice (you can dilute it with water, but then the therapeutic effect will be worse) to gargle.

• For arthrosis, you can eat one or two tablespoons of carrot puree ten minutes before breakfast, lunch and dinner.

• In case of severe coughing attacks, you should drink carrot and milkshakes (as is the case with gastritis). Alternatively, you can consume a tablespoon of carrot puree three times a day.
• For bronchitis and pulmonary diseases, you should mix honey with carrot puree, and then take 5-6 spoons a day with an interval of two hours.

To cleanse the liver, intestines and the entire body of toxins and waste, it is recommended to eat grated carrots. You can improve the absorption of beta-carotene by the body by mixing carrots with vegetable oils, as well as sour cream. For heart problems, it will be useful to drink special carrot teas and tinctures, which have a beneficial effect on the vascular system.

It is not forbidden to eat boiled carrots, including as part of vegetable stews, but it is advisable to consume such vegetables with a minimum of spices, which can neutralize the positive properties of the dish.

Benefits of carrot juice

Carrot juice has the ability to strengthen the retina of the eyes, so doctors advise people who have vision problems to drink it daily [10]. If a person has to work at a computer for a long time, then it is worth drinking it regularly on an empty stomach.

Carrot juice with honey helps relieve hoarseness and cough. It is also useful for kidney and liver diseases, as well as cardiovascular pathology [11]. It is recommended for use by elderly people and pregnant women. To eliminate spring vitamin deficiency, drink the juice three times a day, half a glass.

Can carrots be harmful?

Carrots, despite all their benefits, should not be consumed in excess. Overeating this orange vegetable leads to so-called “carotene jaundice,” when the face and palms take on a yellowish tint. This malaise may be accompanied by migraines and lethargy. It is not dangerous, rather unpleasant. In order for excess carotene to leave the body, it is necessary not to eat root vegetables for some time. People suffering from peptic ulcers and inflammation of the small intestine should also significantly reduce the amount of carrots in the menu.

Rules for selection and storage

When choosing carrots, you need to consider the following points [12]:

1. Pay attention to the shape of the vegetable. It should be hard, with a smooth surface, without cracks or growths, and of the correct shape. It is better to choose carrots with green tops - this indicates their freshness.
2. Choose medium-sized carrots: this makes them easier to cook. Large carrots are often tough.
3. Young thin vegetables are sweeter.
4. There is no need to take carrots with limp tops, cracks or spots, soft ones and with a green zone at the base.

What is the best way to store carrots? It is important:

1. Remove the tops, as they will absorb nutrients and moisture from the root crop.

2. The carrots should then be wrapped in bubble wrap to retain optimal moisture and freshness for several weeks. When stored in plastic bags, rotting occurs quickly.
3. Wrapped carrots should be stored in the refrigerator. It is better to use it within 1-2 weeks, as it is at this time that it tastes best and contains many nutrients.
4. You can store vegetables in the basement in small boxes with a lid and thick walls. For longer storage, you need to take pine sawdust. They contain essential oils that prevent the appearance of rot and germination. Carrots can be stored in the cellar by placing them in sand.
5. When growing carrots on your own plot, you can leave a small amount in the ground. A light snow cover will protect it from freezing and with the arrival of spring it will be possible to harvest.

The shelf life of root vegetables depends on the storage option:

• in film in the refrigerator – 1-2 months;
• in sand – 6-8 months;
• in closed boxes – 5-8 months;
• in pine sawdust – about 1 year.

Little-known facts about carrots that few people have heard of

Before we tell you about the benefits of the orange vegetable, here are 5 interesting facts about carrots that you definitely didn’t know:

1. The first carrot was grown in what is now Afghanistan in 900 BC and was purple in color.
2. If you eat the orange root vegetable in large quantities every day, your skin may take on an orange tint, and the same goes for the plumage of birds. Therefore, to preserve the coloring of flamingos, some zoos give them carrots.
3. It turns out that in the 17th century, British ladies decorated the brims of their hats with carrot tops, as this was considered an aristocratic fashion. In addition, the leaves retained their presentable appearance for a long time and smelled pleasant.
4. The popular dish “Korean-style carrots” was invented not in Korea, but in the USSR. Moreover, in eastern countries it is practically not prepared.
5. Eating carrots raw increases appetite and activates the production of gastric juice. Because of this, it should not be eaten during gastritis, exacerbation of peptic ulcers, pancreatitis and other diseases of the gastrointestinal tract.

Now let’s look at how many calories are in carrots, whether they really have high nutritional value and why everyone is talking about their benefits.

Use in cooking

You can prepare many dishes from carrots. It goes well with almost any product: cereals, other vegetables, meat. It is included in main courses, soups, salads, and sweet products [13]. It is consumed as food in stewed, canned, boiled, raw and dried form.

Carrots have a sweetish taste, which depends on the variety (there are root vegetables of varying degrees of sweetness). The unique aroma of the vegetable is determined by the essential oils that are present in its composition.

When preparing carrots, you must follow some rules:

1. Prepare dishes with sour cream or butter. This is because the carotene contained in the vegetable is fat-soluble, and it is this preparation that will contribute to better absorption of vitamin A.
2. To preserve nutrients, it is better to stew and steam carrots.
3. It is imperative to cook the vegetable under the lid: this way you can preserve all its beneficial composition, aroma and taste.
4. For fans of a raw food diet, it is better not to grate carrots, but to gnaw them. This is because when its surface comes into contact with metal, some useful substances disappear. In addition, if you chew this vegetable raw, you can strengthen your teeth.

What exactly can be prepared from carrots?

1. Juice. It has a wonderful taste and contains many useful substances. To get the necessary vitamins, it can be combined with other juices.
2. Carrot puree. It can be added to a variety of dishes, including rolls and sauces. This is a healthy dish for children.
3. Carrot julienne.
4. Carrot halva. It is very tasty and low in calories, so it is used as a snack between main meals or as a dessert.
5. Carrot cake. In addition to its excellent taste, it has maximum benefits; its regular use has a positive effect on vision.
6. Appetizer of carrots with pepper and salt. This is a great healthy food option.

Carrots are used in dietary nutrition for anemia, hypovitaminosis, liver, kidney and cardiovascular diseases [14].

The benefits and harms of carrots

Fresh root vegetables have the following effects on the human body:

Useful substances contained in carrots.

1. Prevents oncological (including malignant) diseases. The carotene contained in the vegetable is responsible for this. Lack of carrots in your daily diet increases the likelihood of developing cancer.
2. Slows down the aging process of the body. The antioxidants contained in the vegetable (selenium, zinc, copper, molybdenum, ascorbic acid and alpha-tocopherol) are responsible for this. The antioxidant effect is due to a decrease in the formation of free radicals, which have a detrimental effect on tissues.
3. Reduces the risk of cardiovascular pathology (atherosclerosis, coronary disease, heart attack). Reduces cholesterol (low-density lipoprotein) levels in the blood.
4. Increases immunity.
5. Normalizes metabolic processes.
6. Improves vision.
7. Increases performance and improves overall well-being.
8. Strengthens bones and muscles.
9. Improves skin condition.
10. Normalizes the digestion process. This is achieved due to the presence of a large amount of dietary fiber. Boiled carrots are allowed for consumption in most therapeutic diets. This vegetable is useful for gastritis, peptic ulcers and enterocolitis.
11. Promotes weight loss. This is achieved due to its low calorie content. The vegetable stimulates fat burning and is useful for overweight people.
12. Has a bactericidal effect. Raw root vegetables kill bacteria in the oral cavity and reduce the risk of developing caries, stomatitis and other pathologies.
13. Normalizes the functioning of the pancreas, kidneys, liver (improves the outflow of bile).
14. Removes toxic substances from the body.
15. Increases hemoglobin and reduces the likelihood of developing anemia due to the presence of iron.

Carrots are a virtually harmless product that can be consumed daily.

If there is an excess of it in the diet, the following consequences are possible:

1. Hypervitaminosis A. It is characterized by the accumulation of retinol (vitamin A) in tissues. This condition is manifested by facial redness, dry skin, rash, indigestion, drowsiness, lethargy, itching, enlarged liver and spleen, yellowish skin tone, intense hair loss and blurred vision.
2. Edema.
3. Liver dysfunction.
4. Exacerbation of cholelithiasis and chronic pancreatitis.

These complications are extremely rare.

Use in cosmetology

The vegetable is widely used in cosmetology. Carrot juice relieves inflammation, slightly dries and disinfects the skin. You can only use whole, freshly squeezed carrot juice, but never from packages.

Facial care

If you have skin rashes (pimples, acne, etc.), as well as freckles, cleansed skin should be wiped with a mixture of carrot and lemon juices.

You can prepare carrot face masks. In order to remove dead skin cells, you must first use a scrub. This will prevent areas of your skin from turning orange. Before use, you must do a test: first apply the mask to your wrist to make sure you are not allergic to carrots. For masks, you can use the vegetable both raw and boiled. Keep masks with carrots for no more than 15-20 minutes, do it once a week. Let's look at some of them.

For dry skin

Grate 2 tablespoons of carrots on a fine grater, add a teaspoon of olive oil and 1 yolk. Stir everything. Apply the mask to your face, then rinse with warm water.

For combination skin

Combine 2 tablespoons of boiled carrots, finely chopped, with 1 teaspoon of honey. Apply to the face and wash off after 15 minutes. This mask is used if you are not allergic to honey. It perfectly moisturizes, nourishes the skin, makes it beautiful and radiant.

For oily skin

Take 2 tablespoons of raw grated carrots, 1 teaspoon of flour and the white of 1 egg, mix everything and apply the mask to cleansed facial skin for 20 minutes. After 20 minutes, wash off. This mask helps tighten pores, dries the skin and increases its elasticity, and eliminates oily shine from the face.

In addition to masks, you can prepare carrot cosmetic ice. To do this, the vegetable juice needs to be poured into molds and frozen. Rub your face with this ice cube to moisturize and give freshness. Then wash with running water.

Hair care

Carrots will also help strengthen your hair and give it a beautiful shine. To do this, after washing, you need to rinse them with a decoction of carrot tops, then wrap your hair and leave it like that for an hour. No need to rinse off. You can rinse your hair with carrot juice diluted half with water. You can also dilute it with infusions of some plants - calendula, chamomile, string.

You can prepare special hair masks that contain carrots:

• When planning to wash your hair, rub grated carrots, pre-mixed with burdock oil (2 tablespoons), into your hair. Leave for 10-15 minutes and rinse with cool running water. Next, wash your hair with shampoo.
• Mix grated carrots with 1 tablespoon of honey and rub into hair. After 10-15 minutes, rinse off the mask and wash your hair with shampoo.
• Mix 1/4 cup of carrot broth with the same volume of strong chamomile infusion. Add 1 chicken egg yolk and 1 tablespoon castor oil. Apply to hair and rinse after 10-15 minutes.
• Take equal parts (1/4 cup) carrot juice and strong nettle infusion, mix and dilute 1 teaspoon of sea salt in the resulting liquid. Soak your hair in the resulting solution and hold for 5-10 minutes. Rinse first with running water and then, as usual, with shampoo.
• Grind dried chamomile flowers in a coffee grinder, pour them with infusion of carrot tops (a small amount) so as to obtain a non-liquid paste. Add 1 egg to the resulting mass, stir and apply to hair, leave for 15-20 minutes, then rinse.

Hand care

A decoction of carrots will make the skin of your hands soft and velvety, so it is used to prepare baths:

• Dissolve 1/2 tsp in warm broth. soda and 1 tbsp. l. honey Lower your arms for 10-15 minutes.
• Take equal parts of carrot broth and milk, mix and make a bath for 10-15 minutes.
• Dissolve baby soap (a small piece) in a hot carrot broth, cool everything a little and soak your hands in this mixture for 10-15 minutes.

It is not recommended to take too hot baths, as this can dry out the skin. After the procedure, rinse your hands with warm water, wipe dry and lubricate with cream.

Carrots have a wound healing effect. Therefore, if you have cracks in your hands, you can apply carrot pulp to the affected areas, which will help get rid of this problem.

Before performing a manicure, you need to prepare your hands. To do this, you can use carrot decoction or juice, which helps strengthen your nails and soften the skin of your hands.

Feet care

Carrot infusion is also used for foot care. It will help in such cases:

1. For rough skin on the heels, take 3 liters of carrot broth and dissolve 3 tbsp in it. l. mustard. Use this mixture for a bath, after which rub the rough areas with a pumice stone. Rinse your feet with cool water, wipe dry and lubricate with cream.
2. A bath of 3 liters of carrot broth and 2 tablespoons of soda will soften the skin of your feet.
3. To relieve fatigue, make a foot bath from carrot broth with chamomile or sage infusion.

Possible harm

The main concern is the so-called carotene jaundice or yellowing of the skin due to an excess of beta-carotene in the body. This condition is accompanied by headache, lethargy and fatigue, but after some time the body will naturally remove excess carotene, after which the condition will return to normal.

Boiled carrots contain less sugar than fresh root vegetables, so for those suffering from diabetes it is better not to drink fresh juices and eat this vegetable only after boiling. Often mentioned and loved by many, “Korean-style carrots” contain a lot of vinegar, sugar and other substances that have a harmful effect on human health.

If you have a stomach ulcer, it is also not recommended to eat carrots in large quantities, as they increase acidity in the intestines and stomach. The presence of inflammatory processes in internal organs can also be considered a contraindication.

For weight loss

The carrot diet is very often used for weight loss [15]. It is not only very healthy, but also delicious. This diet can be used in different ways depending on the goal (for 3, 7 and 10 days).

For 3 days

During a course of such a diet you can lose 2-3 kilograms. All this time, the root vegetable can be eaten without any restrictions and in any quantity.

The rules of the three-day carrot diet are as follows:

• You can’t eat anything except carrots;
• you can use lemon juice for salad;
• the root vegetable must be fresh, chopped on a fine or medium grater;
• Be sure to drink several glasses of freshly prepared juice per day;
• Liquids also allowed include still water and green tea without added sugar.

Rules 3 and 4 can also be applied to the seven- and ten-day diet.

The diet plan for this diet is 6 times a day.

For 7 days

A week-long course of the carrot diet will allow you to get rid of 4-6 kilograms. The power supply in this case is as follows:

1. Breakfast: carrot salad, seasoned with 1 tsp. honey, a glass of low-fat kefir.
2. Lunch: carrot salad with kiwi, dressed with 1 tbsp. l. sour cream.
3. Afternoon snack: boiled carrot salad with apple, seasoned with sour cream.
4. Dinner: carrots with fruit (any), low-fat cottage cheese (120 g).

Menu items are repeated daily.

For 10 days

If you plan to get rid of 7-9 kilograms, you can use a ten-day carrot diet. She is very tough, so the menu is limited. Throughout the entire time, you can only eat carrots seasoned with 1 tbsp. spoon of low-fat sour cream. At this time, you will feel very tired because the body's protein reserves are being used up without being replenished. This will be especially pronounced during physical activity. However, after 4 days you can see the first result.

To diversify the menu, the salad can be prepared from boiled root vegetables, but you should not do this more than once a day. You can drink 2-3 glasses of carrot juice per day.

Contraindications

You cannot resort to such a diet if you have problems with the cardiovascular system and digestive organs, since any mono-diet is a high burden on the body. It is not advisable for lactating and pregnant women to diet. In the presence of chronic pathology, the diet can be used only after consultation with a specialist or under medical supervision.

Important! You should not drink carrot juice on an empty stomach. It is better to drink a glass of water an hour before breakfast.

With prolonged consumption of carrots, people with fair skin may experience a jaundiced tint. Therefore, a diet that lasts more than 3 days is undesirable for them.

As soon as your health worsens, you need to stop the diet.

Rules for quitting the diet

To consolidate the achieved result, you need to properly exit the carrot diet.

On days 4, 8 or 11 (depending on the duration of the course), you can introduce some baked or boiled potatoes and a piece of rye bread into your diet. Then low-calorie dairy products are gradually added, then vegetables and meat.

Even after achieving the desired result, do not rush to return to buns, sweets and other delicacies. After all, you can gain weight again faster than lose it. Don't forget about it!

What is the healthiest way to use it?

Of course, more vitamins are found in raw carrots. And the less time has passed since it was plucked from the garden, the better.

Freshly prepared juice from such a product can remove toxins and waste from the liver, sand and stones from the kidneys, cleanse the blood, improve the functioning of the gastrointestinal tract, normalize metabolism and even provide a mild laxative effect.

Carrots are an excellent source of carotene, a fat-soluble vitamin. Therefore, in order for it to be better absorbed by the body, it is better to consume the vegetable together with animal or vegetable fats - vegetable oil, sour cream.

Despite all the benefits, you should not eat too much of the product so as not to harm the body - abuse of carrot juice leads to yellow coloring of the skin and the appearance of migraines. People with diabetes, gastritis or liver pathologies should eat it especially carefully - it is better for them to eat boiled root vegetables.

Composition of carrots

Carrots are a universal vegetable, since you can not only prepare many tasty and healthy dishes from them, but also use them for cosmetic and dietary purposes. Before buying this valuable vegetable, you should pay attention to its color - the brighter the color, the more vitamins and other important elements it contains. What vitamins do carrots contain?

1. Vitamin A. Its main function in the human body is growth and proper development. It has a beneficial effect on the quality of vision and protects the body from various infectious diseases. A significant advantage is the improvement in the condition of hair, nails and skin, which can especially please the fair sex.
2. Group B elements. They are indispensable for the body, as they help the nervous system to function properly. They cope well with insomnia, fatigue and severe headaches. Vitamins of this group cope well with diseases of the cardiovascular system, as they can influence the level of cholesterol in the blood. They are recommended to be used when there is not enough energy and strength.
3. Vitamin C. Thanks to its properties, the immune system is strengthened and the condition of the skin improves due to the high collagen content in the composition.
4. Important E antioxidant. It protects the body from harmful and toxic substances.
5. Element K. Its main task is to preserve and maintain the bone structure. It also helps strengthen the walls of blood vessels and has a beneficial effect on intestinal function.

To fully obtain all the beneficial elements from carrots, you should consume them boiled. And in order for the substances to be better absorbed, it is necessary to cook this vegetable with vegetable oil or with the addition of sour cream.

Contraindications

The main side effect of eating too many carrots is vomiting. Drowsiness, weakness, worsening mood and headache also appear.

Carrots are contraindicated for small intestinal ulcers, as well as in the presence of inflammation in the gastrointestinal tract. Excessive consumption of carrot juice leads to yellowing of the skin on the palms and soles. Carrots are rich in carotene, which the body does not have time to process. Also, the product should not be used if you have hemorrhoids.

Many root vegetables should not be eaten before the age of 12. The body does not absorb all the beneficial substances, which leads to side effects. The main damage is done to the liver.

People with individual intolerance to the product are also prohibited from eating a lot of carrots: an allergic reaction manifests itself in a rash all over the body, high fever, headache and vomiting.

Application

Carrot fruits contain large amounts of beta keratin. This is beneficial when it is necessary to break down complex fats and normalize the secretion of glands.

Vitamin A content in large quantities improves vision.

The presence of many useful microelements in the product benefits people with diabetes. Antioxidants also increase the speed of metabolic processes, remove cholesterol and lower blood sugar levels. The benefits of carrots for diabetics are better than those of cabbage and eggplant.

Microelements and vitamins in carrots provide a healing effect for cardiovascular diseases. The product normalizes the size of the walls of blood vessels and lowers blood pressure. Carrots will also reduce the risk of stroke and heart attack. The root vegetable retains oxygen in the blood and improves its quality, which stimulates additional flow to the muscles and brain.

Vitamins are contained in carrots in large quantities, which improves the functioning of the gastrointestinal tract. The vegetable helps with obesity, gastritis, ulcers and constipation. The product is also used as a diuretic.

How to use

Carrots retain their beneficial properties better when fresh and in juice form. In this form, root vegetables are used to improve digestion, cleanse the liver and kidneys, and improve blood quality.

Carrot juice normalizes the functioning of the pancreas and improves the functioning of the respiratory system. The product is used to strengthen hair and improve skin quality. To do this, drink a glass of fresh juice a day. It also improves the immune system.

People with diabetes need to eat boiled carrots. During the cooking process, the amount of antioxidants found in the vegetable increases.

In order for carotene to be better absorbed into the body, the product is mixed with fats. Grated carrots are eaten with sour cream and vegetable oil. It is also possible to dry raw root vegetables, which will not lead to loss of beneficial properties.