Carrots are one of the most sought after vegetables in many dishes. Its useful qualities have long been valued by mankind. One of the properties is the starch content in the roots of this crop. The norms of use and the usefulness of this vegetable are discussed in this article.
Is there starch in carrots
Polysaccharide starch is synthesized in root crops. This substance is not contained in greens, but in tubers it is present in significant quantities. Does carrot contain starch? Definitely - yes, but much less than potatoes.
Did you know? From starch, you can make noodles, which has excellent taste and a transparent color.
Growing in fertile soils, with proper irrigation and fertilizer, carrots can grow to significant sizes (depending on the variety). Each hostess evaluates this fruit for sweetness and density, which just depends on the starch content in the pulp.
What is the starch content in carrots
Carrots are not starchy, unlike potatoes, but the level of this compound in its fruits is quite high. A kilogram of carrots contains 14 g of this polysaccharide, which corresponds to 80% of the daily allowance for humans. It is clear that no one will eat so many carrots during the day, so it is only an addition to the daily diet.
During heat treatment, polysaccharides are destroyed, so their level in the pulp of the vegetable is significantly reduced - not less than half. Whether carrots contain a large amount of this compound can be determined by its sweetness. Fresh, dry and raw to the taste does not have enough starch.
Important! When frying and stewing for a long time, most of the polysaccharides will disappear, and the vegetable will lose many useful substances.
To preserve the substance in the root crop, the following types of processing are preferred:
- steam;
- quenching;
- cooking.
What foods are better not to combine carrots
The assimilation by the body of this vegetable has some features related to its chemical composition. Protein food is absorbed much longer, so when cooking it must be taken into account - carrots will be digested for a long time, and the meat will continue to be processed.
The root vegetable is undesirable to use as part of a side dish for meat, fish or eggs. However, this applies to any starchy root crops, but human taste preferences speak differently. Fried potatoes or stews using carrots are considered a delicious dish and at the same time cause significant damage to the gastrointestinal tract.
Important! Supporters of a healthy diet should take into account that all undigested food turns into fats, which then have to be fought.
An alkaline environment is necessary for the digestion of vegetables, and an acidic environment for protein foods. The digestive system needs to be rebuilt to handle two different types of food.
Nutrition Tips for Eating Carrots
The root crop is dietary and in lean years it is quite expensive. Eating carrots has been known to everyone since childhood in the form of fresh mashed potatoes or grated with an apple.
Eating raw carrots is good for:
- gum - they are developed and massaged;
- teeth - The dense substance of the vegetable perfectly processes the pulp;
- gastrointestinal tract - A high-quality root crop has a great effect on digestion.
Beta-carotene, which is found in excess in this vegetable, perfectly contributes to maintaining the quality of vision and proper lung function. Vitamin A (which is beta-carotene) is almost an antibiotic, but not of a chemical, but of plant origin.
Nutritionists and homeopaths widely use the fruits of the plant in their practice, since carrots have excellent taste qualities when the starchiness is low, unlike potatoes.
Did you know? Specific odors from sneakers can be removed with starch powder.
Juice from the root crop also has excellent properties and is a prophylactic for such diseases:
- diabetes;
- Mental illness
- immunity problems;
- growth retardation of the child;
- oncology at an early stage.
Carrots are an excellent vegetable for independent use or are part of various dishes. It is only necessary to consider its assimilation and combination with other products.The starch content in it is not so high, so this root crop will not spoil the taste of the dish, but it will bring health benefits.
