Here, many people fall into the trap of simple thinking: “cooked vegetables lose their vitamins, so it’s better to eat raw.” And yes – in the case of many vegetables this is true. But carrots are an exception.
When cooking, carrot cell walls break down, which means that beta-carotene – hidden in its structure – becomes more easily available to the body. As a result after cooking, carrots have up to 15 percent more available beta-caroteneand its absorption can be up to three times higher than from raw.
On the other hand, vitamin C and some B vitamins do not tolerate high temperatures well, so it is not worth cooking the vegetables for too long. The best solution? Short processing – al dente, so that the carrots are soft but still slightly firm.
And if you are afraid that boiled carrots “make you fat” – don’t worry. There are only about 30 kcal in 100 grams. The differences in the glycemic index (raw is 16, cooked is about 33) are not large enough to harm someone who eats it in moderation.
Before we move on to butter, it is worth remembering that carrots are one of the most underrated vegetables. We all know that “carrots are good for the eyes” – but this is just the tip of the carrot iceberg.
Carrot is:
- beta-carotene, from which our body produces vitamin A – necessary for eyesight, skin and immunity,
- vitamin C – supports the immune system and collagen production,
- B vitamins needed for the proper functioning of the nervous system,
- magnesium, potassium, manganese and phosphorus – minerals that maintain the balance in our body,
- as well as fiber, which takes care of the intestines and gives a feeling of satiety.
In the Polish People’s Republic they were added to obtain a better taste. However, it turns out that in this combination, butter also serves an important health function.
Vitamin A (or more precisely, beta-carotene, from which it is produced) is a fat-soluble vitamin. This means that our body will not fully absorb it if there is not at least a bit of fat in the meal. Just one small teaspoon of butter (or olive oil, cold-pressed rapeseed oil, or even avocado) is enough. added at the end of cooking so that beta-carotene can turn into active vitamin A and be well absorbed by the body.
Here is a classic recipe for carrots with butter for dinner. Use it when you want to serve it to your family, e.g. cutlet with potatoes, roulades, meatballs, fish, tofu or other meat or vegetarian disheswhich taste best when combined with vegetables.
Ingredients:
- 500 g carrots (preferably young, but any carrot will work),
- a spoonful of butter,
- a pinch of salt,
- 2-3 tablespoons of water,
- optional: a bit of dill or parsley.
Preparation:
- Peel the carrot and cut into thin slices or sticks.
- Put it in a pot, pour a few tablespoons of water, add salt and cover.
- Simmer over low heat for 8-12 minutes – until the carrot is soft but not overcooked.
- Remove from the heat, add the butter and mix gently until it melts and coats the carrots.
- Finally, you can sprinkle with dill – for color and a fresh aroma.
The old housewives didn’t have access to scientific research, but they did intuition and taste. They knew that butter brings out the best in vegetables. Today, we can only admit that they are right – and return to this habit with full confidence that we are doing something good for our health.
Source: Terazgotuje.pl
