Carrot gives dishes the brightness and elegance, and also combines in its composition many useful elements. Scientists have found that this vegetable is more preferable to use in boiled form. The calorie content of boiled carrots is reduced, and the number of valuable elements for the body increases.
Features calorie carrots
There are many types of carrots (about 60), the root crop is widespread on all continents. The calorie content of this vegetable is a dynamic indicator, which is caused by the variety, growing conditions. In its raw form, 1 carrot may contain from 32 kcal to 41 kcal. Indicators possessed by boiled carrots:
- caloric content per 100 grams of product - 25 kcal;
- calorie carrots for 1 pc. - 18.8 kcal (average weight - 75 g).
However, the lower calorie content does not mean that a boiled carrot can be attributed to the products for weight loss. The glycemic index of a vegetable is high - this means a rapid conversion of carbohydrates into sugars in the body. Stimulated insulin release, sugars are processed into fats, which are stored as an energy reserve.
This index at a raw root crop makes 35 units, and in a boiled look increases to 85 units. The index increases due to the transformation of indigestible vegetable fiber into a lighter form during heat treatment. One boiled carrot can be equated to a bun. Therefore, the low calorie content of boiled carrots does not help to reduce body weight, but rather contributes to weight gain.
Beet and carrot - an inseparable couple
Many dishes of traditional cuisine, especially winter salads, are based on a combination of these vegetables, pleasant to taste and color. Calorie cooked carrots and beets can be used to lose weight. It is heat treatment that facilitates the assimilation of these products by the body. Betaine is an important element for getting rid of those extra pounds - an element with which the composition of beets is rich.
The content of calories in a salad of boiled vegetables (carrots plus beets) - 87.3 (per 100 g). The classic recipe for a healthy dish is simple - you need to grind and mix the following ingredients:
- boiled carrots (3 pcs.);
- boiled beets (2 pcs.);
- leek (7 g);
- parsley (4 g);
- vegetable oil (1.5 tbsp.).
Carrots on the table - the benefit of the whole family
Benefit for the body of a product can not be measured solely by calories. In order to include boiled carrots in the diet (as an ingredient in salads and independently), there are many valid reasons. Thus, no other vegetable contains as much vitamin A. Vitamins C, K, PP, as well as group B are included in carrots. Proven by science, boiled carrots contain 3 times more antioxidants than raw ones. This means protection against free radicals - effective prevention of such serious illnesses as cancer, Alzheimer's disease is carried out.
The product provides the body with abundance and other beneficial substances. Vegetable contains:
- essential oils.
Boiled carrots are easily absorbed by the body. With the help of this product it is possible to carry out effective prevention and treatment of avitaminosis, anemia, help restore the depleted organism. Vegetables are included in the dietary table of people suffering from disorders of the heart, urinary organs, liver. Due to its high fiber content, carrots normalize the activity of the digestive organs.
Cooks - professionals and amateurs - include boiled carrots in many traditional and innovative dishes. Without this component, neither the correct "fur coat" for the herring, nor a real vinaigrette will be obtained. In addition, the carrot perfectly plays the role of a bright decorative element in appetizers, jellies and other dishes.
Boiled carrots - a product rich in healthy elements and at the same time low-calorie. However, the high glycemic index may cause the addition of kilograms. Vegetable should be consumed moderately. A boiled carrot (with or without a “company”) on the table is necessary - for health to improve, and for illness to pass by.