What is the difference between blanching carrots and not blanching them? Benefits and functions of carrots

Carrots have a high reputation in the West and are considered a top-quality dish. The Dutch listed it as one of their "national dishes". Carrots contain a wide range of nutrients. According to measurements, every 100 grams of carrots contains 7.6 grams of carbohydrates, 0.6 grams of protein, 0.3 grams of fat, 30 milligrams of calcium, 0.6 milligrams of iron, and vitamin B1, vitamin B2, vitamin C, etc. In particular, the content of carotene ranks among the best in vegetables, with about 3.62 milligrams of carotene per 100 grams, equivalent to 1981 international units of vitamin A. It also remains unchanged at high temperatures and is easily absorbed by the human body. Carrots can often be seen on the table, and many friends call it "little ginseng".

Contents of this article

1. The difference between blanching carrots and not blanching them

2. Benefits and functions of carrots

3. Do carrots need to be peeled?

The difference between blanching carrots and not blanching them

Blanching carrots can make their color brighter and remove the bitterness of the vegetables and some residual pesticides. If you don't blanch the carrots, more nutrients can be retained, but the color will be relatively worse.

When buying and selecting carrots, do not choose those with damaged skin. Although such carrots taste better, they cannot be stored for long and will easily deteriorate over time.

When choosing carrots, hold them in your hand and feel their weight. If they are light, they may have been stored for a long time and have become fluffy inside.

Try to choose carrots that are of moderate size and feel heavy in your hand. Such carrots are rich in water, taste sweet and crispy, and are more delicious.

The benefits and effects of carrots

1. Benefit the liver and improve eyesight: Carrots contain a large amount of carotene, the molecular structure of which is equivalent to two molecules of vitamin A. After entering the body, 50% of it is converted into vitamin A through the action of enzymes in the liver and small intestinal mucosa, which has the effect of nourishing the liver and improving eyesight, and can treat night blindness.

2. It helps in relieving diaphragm and widening intestine: Carrots contain plant fiber, which has strong water absorption and easily expands in volume in the intestine. It is a "filling substance" in the intestine, which can enhance intestinal peristalsis, thus helping in relieving diaphragm and widening intestine, promoting bowel movements and preventing cancer.

3. Strengthen the spleen and eliminate malnutrition: Vitamin A is an essential substance for the normal growth and development of bones, helps cell proliferation and growth, is an element of body growth, and is of great significance in promoting the growth and development of infants and young children;

4. Enhance immune function: Carotene is converted into vitamin A, which helps to enhance the body's immune function and plays an important role in preventing epithelial cell canceration. The lignin in carrots can also enhance the body's immune mechanism and indirectly eliminate cancer cells;

5. Lowering blood sugar and lipids: Carrots also contain blood sugar lowering substances, and are a good food for diabetics. Some of their ingredients, such as quercetin and kaempferol, can increase coronary blood flow, lower blood lipids, promote the synthesis of adrenaline, and also have blood pressure lowering and cardiotonic effects. They are an excellent food therapy for patients with hypertension and coronary heart disease.

Do carrots need to be peeled?

The most valuable nutrient in carrots is β-carotene, which can be converted into vitamin D, which is very helpful in preventing night blindness and relieving visual fatigue. However, few people know that the most important place for this kind of carotene is the subcutaneous tissue, and the carrot skin only has a thin layer. Peeling carrots is equivalent to discarding most of the carotene. Therefore, experts emphasize that there is no need to peel carrots when frying them, just wash them lightly. Eating carrots raw is not conducive to the absorption of nutrients, but if they are fried for a long time with boiling oil above 180°C, a large amount of carotene will be lost. Therefore, the most ideal way is to add carrots when cooking meat, so that the temperature is suitable, and the appropriate amount of oil (fat) is conducive to the externalization of carotene.