THE ONLY VEGETABLE with therapeutic properties increasing after boiling!

OHMYGOSSIP – Eating it fresh, the human organism will assimilate only 3% of the minerals and vitamins of this vegetable. Yet when you chop it and boil long enough then up to 39% of the minerals and vitamins can be assimilated. What is this vegetable?

This vegetable is carrot. More precisely, the boiled carrot.

BOILED CARROT: THE SOURCE OF BETA-CAROTENE

Carrot is a very good source of beta-carotene, hence also the characteristic bright orange colour. The rule of thumb says that the brighter orange is a fruit or a vegetable, the more beta-carotene there is in it. Beta-carotene is a very strong antioxidant, which slows down aging and protects against several illnesses, including heart disease and cancer.

WHY IS BETA-CAROTENE BENEFICIAL?

When the menu has sufficient amounts of beta-carotene, then
the risk on stroke decreases as much as 40%
it advances and supports vision
it advances liver function
it lowers the risk of cancer
it protects the heart
it advances the immune system

Besides, carrots have vitamins K, E, B1, B2, C, as well as phosphorus and folic acid.

EATING TOO MANY CARROTS

Beta-carotene may be very useful, but overconsumption of carrots can lead to some unpleasant results. Overconsumption of carrots will cause carotenosis due to which the skin will turn orange.

Fortunately this is a non-dangerous affair and will be alleviated spontaneously, there is no need for extra attention or cure, it is more of a cosmetic problem. Thus when you start eating carrots, you should know that the orange skin tone is not detrimental to your health and you could just eat a bit less carrots.

Featured image: Pexels
Source: Ohmygossip.ee

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