How to Preserve Nutritional Value of Carrots

By nathanyhamrol on January 23, 2011 In Food and Beverage





Carrots are one of the few vegetables whose value is not impaired during heat treatment, nevertheless, to conserve maximum value it is strongly recommended to never over boil them. it is better to boil them whole and cut only already cooked ones. Carrot is a vegetable which can be added to virtually every meal that we prepare. it can be added to almost every soup, stew or salad we make. It is important to understand how to store carrots longer to take advantage of their nutrition properties in full.

Low in fat, cholesterol free as well as low in salt carrots make for a wonderful snack and healthy addition to meals. Salads can easily be garnished with carrot strips created by pealing clean dry carrots with a potato peeler. In case you place the carrot strips in the microwave for 30 seconds with a tablespoon of water you can certainly curl the strips for added sparkle. This can be a wonderful way to introduce carrots to young children.

To make carrots extra tempting to picky people try serving carrot flowers. Run a fork length wise down a peeled carrot and after that slice ? inch slices width wise. The fork will create grooves and give the appearance of flower petals.

Preparation of fruits and vegetables can cause nutrient losses. How you prepare fresh vegetables and how long there are exposed to heat affect nutritional content of fruits and vegetables. The main nutrients “lost” during cooking include water soluble b vitamins and vitamin c. Many of these water-soluble vitamins are leached into water when cooked. You can preserve the nutrient losses by using the cooking liquid in soups or sauces. Steaming or microwaving vegetables are two cooking methods that preserve nutrients.

Cooking the carrots whole change more. The phytochemicals, apparently less of the natural sugars found in carrots are lost when they are cooked whole additionally they really taste even better as well. 80 % of people screened in ireland in a blind tasting of the boiled then cut and the cut then boiled carrots chosen the taste of those that were cooked whole.

Cooking does make food easier to digest, and enhances the availability of some anti-oxidants and vitamins (for instance, cooking carrots and tomatoes increases the body’s absorption of some of the anti-oxidants they contain). as with so much in life, moderation is probably the solution. Thus there are certainly many benefits to switching, there’s no need to make a 100% change. Just increasing the amount of raw food in what you eat can have an awesome impact on your health and well-being. Another great thing you can bring into play is how to store green beans long time

Carrots are a superb raw snack, of course. but their true sweet taste stands out through when cooked. Very little nutritional value will be lost in cooking, if you do not overcook them until mushy. In fact, the vitamins and minerals in lightly cooked carrots are more available by your body than those in raw carrots, because cooking breaks down their tough cell walls, which releases beta-carotene.Clip greens as soon as you are home in order to avoid moisture loss. Store greens and carrots separately in perforated plastic bags in your refrigerator’s crisper drawer. Carrots keep for a few weeks; greens last only a few days.

Many people suggesting peeling the carrots, giving you a more tender product. However a lot of nutrition experts state the skin have to stay on, just very strongly scrubbed. Older, bigger carrots probably have to be peeled because they tend to dry out. Younger, smaller carrots have less thicker skins.

Knowing what you eat is essential for healthy lifestyle.