ana You think about carrots and you see it bright orange , because it is the shade that identifies the most cultivated and widespread. Each other shade not only has a special texture and distinct taste perception, but the content of valuable antioxidants changes as pigment changes.
Potassium is contained in carrots in a high percentage, which makes it ideal for sports enthusiasts, for people suffering from water retention. In addition, magnesium and zinc , which are important for the metabolic and immune system, and such are important for the condition of nails and hair.
It contains a small amount of carbohydrates , so it is suitable for people on a diet, depends on the type, but about 35-41 kcal in 100 g . A medium carrot means a good snack for hunger: you can easily store the peeled in the fridge to prevent “attacks” on cheese or other caloric foods in the event of hunger between meals.
They contain many fibers that quickly give you a feeling of satiety, also because their crunchiness stimulates long chewing. It’s best to combine carrots with a small percentage of essential fatty acids to promote the absorption of fat-soluble vitamins; they can be eaten with oilseeds, some almonds or accompanied by small amounts of yogurt with herbs.
VIOLET CARROT
Dark carrots, purple-black , characterized by an abundance of anthocyanins and vitamin B , which are necessary for the energy metabolism and skin. The anthocyanins are water soluble pigments of the family of flavonoids is, therefore, the ability to neutralize free radicals responsible for the oxidative stress, which causes destruction of DNA, and which is in the base cell aging. Antioxidant and anti-inflammatory effects also protect the cardiovascular system: tonic capillaries prevent imperfections such as cuperosis, cellulite, and lymphatic and venous pathologies.
Oxidation of cholesterol in the blood and triglyceride transporters is the first stage of the inflammatory process that hardens and thickens the arteries, forming atherosclerotic plaques, which, when detached, can cause thrombi and stroke. Here are some of the reasons that force us to increase the amount of fruit and vegetables, natural sources of antioxidants.
Choose foods such as this carrot and purple potatoes, eat eggplant with skin, red cabbage, radicchio, blueberries, plums, black grapes, blackberries, cherries, black currant or a glass of red wine with a meal, naturally supplementing the need for anthocyanins,
YELLOW CARROTES
Yellow carrots also contain xanthophylls, luteine and zeaxanthin , and they are carotenoids that protect eyesight, e.g. against damage, UV rays, and diabetes. Not everyone will like it.
WHITE CARROTES
The whole carrot contains quercetin , a flavonoid – an antioxidant also used for therapeutic purposes in the treatment of prostate diseases, and helps fight allergies; research is underway to prove its anti-cancer effect. The richest food in quercetin is caper, but it can also be found in citrus fruits, parsnips and apples.
LYCOPENE
Lycopene contained in carrots , and the combination with tomatoes acts as a very strong antioxidant, whose anti-aging and anti-cancer effects are known and promoted in the daily diet of people suffering from cardiovascular diseases.
