Whenever I see carrots or read
about them it takes me back to the naughty “Bugs-bunny” from Looney Tunes
chewing on his carrot. That’s where I developed my liking for carrots. And it
further strengthens my liking knowing that they are so good. The slightly sweet
taste is like a treat for the taste-buds. And the taste is further complemented
by the crunch, the symphony of crackle. The colour of carrots ranges from
yellowish orange to red and reflects the composition. Carrots are enjoyed in a
number of ways including raw in salads, cooked and pureed.
On the inside, a great part of
carrots is made up of water. Besides water they have mostly carbohydrates and
minimal proteins and fats. The carbohydrates consists of readily digestible
sugars and fibers. Even then the glycemic index is low and can be consumed by
diabetics without much rise in blood glucose levels and are fit for dieting. In
the Vitamins, Carrots are a very rich source of vitamin A. The concentration of
Beta-Carotene, The reason of orange hue, is very high in them which is further
converted to vitamin A, which improves vision especially when there is not much
light and is good for your skin. Lycopene, antioxidant which may prevent
certain cancers, is also present and accounts for the Red colour. The Yellow
hue is contributed by lutein which improves the vision by preventing age
related changes in the eye.
Now you know enough about carrots
to eat them. J
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