Carrot

Carrot is an important vegetable food. Reddish-orange color of carrots gives carotene, from which emerges an important vitamin A. The darker the color - the more carotene. Carotene is different usable - depending on the method of preparation: Raw carrots Optional: -2%, -18% cooked and raw grated - 82%. Therefore, as such, is recommended for children. Abounds, and other vitamins, especially B group (B1, B2, B5, B6) and PP, D, E and H.

Since nutrients contains the most carbohydrates, which originates from and its high energy value of -175 kJ/100 g. It contains a range of minerals and the highest quality it is that which is stewed or cooked very easily digestible and suitable for feeding infants.

General opinion is that the leaves of carrots in inappropriate feeding, which is completely wrong. It is usable as a raw example of parsley and celery, but it is boiled or stewed with roots just as valuable as the root of food, in fact contains more minerals.

It is known that carrot has a range of medicinal properties: Stimulates physical development of the child, strengthens bones and increases resistance to infections. Increases number of red blood cells, suppresses anemia, preserves and improves eyesight, etc.