2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nutritionists recommend using more carrots and onions when cooking, because they retain their useful vitamins during heat treatment, and keep the health and immune system in perfect condition.
At the top of the list of top products are carrots. They are rich in nutrients, good for eyesight and contain beta carotene, which is a natural antioxidant.
After biochemical reactions in the body, it is converted into vitamin A - two molecules of vitamin A are formed from one molecule of beta carotene. It is very important for the body's antiviral protection. Vitamin A is involved in maintaining good vision.
Carrots contain vitamin K, which is necessary for normal blood clotting and rapid healing and repair of injured tissues.
In addition, they contain chromium, which is involved in many biological processes, such as the regulation of blood glucose levels, as well as digestive processes.
Vitamins K and A are fat-soluble, which means that they are best absorbed in the presence of fat. The absorption of these vitamins depends on many processes, not only on the available fats in the food, but also on the condition of the digestive system.
It is widely believed that carrots are absorbed by the body only with oil or olive oil, butter or cream, as well as other products that contain fat.
But this is not so. Vitamins and trace elements are absorbed in any situation, the difference is only in the amount of absorbed nutrients.
Onions, in turn, also contain a natural antioxidant - quercitin, which acts prophylactically to prevent a number of serious diseases.
In addition, onions strengthen blood vessels, increase the body's antiviral defenses, affect cholesterol levels and prevent blood clots.
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