Carrots

Carrot is a biennial plant, its root vegetable is also called carrot. The Latin name for carrot is Daucus carota. This plant comes from the territory where the modern country of Afghanistan is located. It is mentioned in written sources of Babylon and Ancient Greece. At first, carrot leaves and seeds were used as a seasoning for dishes. Only in the 1st century AD did people begin to eat the root vegetable itself.

Nowadays, carrots are present in the cuisines of almost all countries of the world. They are eaten raw, boiled, fried, stewed, marinated, added to salads, side dishes, soups, etc. Bright and fluffy carrot tops are often used to decorate dishes.

There are also varieties of carrots for feeding livestock, various animals and birds.

Characteristics of carrots

The weight of a carrot root can reach 300 grams, and starts from 50 grams, sometimes you can find a root crop weighing half a kilogram. The carrot root is conical in shape, sometimes cylindrical, the peel is not clearly expressed, the color can be from light yellow to deep orange and almost red. The pulp consists of two parts: the outer shell, which consists of pulp and peel, and the second part - the core, which differs in taste and its composition. The core of the root is more rigid and less sweet. This, in particular, determines the difference between varieties: in higher-quality varieties of carrots, the core is small and differs in color.

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Types and varieties of carrots

Cultivated carrots are table and fodder. Today, more than 60 types of carrots are known. Today, you can find completely different carrots on sale: imported and domestic; impeccably smooth and beautiful or, on the contrary, unsightly, but with an excellent taste; long or short; having a high content of microelements; early or mid-season and many other types.

Everyone is familiar with orange carrots, but few know that they come in many colors: bright yellow, unusually white, deep purple. Colored carrots are becoming more and more popular every day, they are used to decorate dishes, it is quite unusual and immediately attracts attention.

The most popular varieties of carrots

Nantes 4 is one of the popular early varieties of carrots. The roots of this variety have a cylindrical shape and a rounded top, the total length of the carrot is about 15 centimeters. The pulp is bright orange, the variety is juicy, loose, has a weakly expressed core. The roots are stored for at least two months.

Nantes 14 is a well-known early-ripening variety. The roots are large, bright orange, conical, with a rounded top and juicy and sweet flesh. A special feature of this variety is its long shelf life. The flesh is juicy and sweet. Nantes 14 is used both fresh and canned, and is heat-treated.

Gueranda is a popular early-ripening variety of carrots, it ripens in three and a half months. The length of the reddish-orange root vegetable reaches 12 cm. The flesh of this variety of carrots is not juicy and even a little tough, so first and second courses are often prepared with Gueranda carrots. It is stored well and can easily last until the next season.

Vitaminnaya 6 is a mid-season variety. The shape of the roots of this carrot is cylindrical, about 10 cm long, the color is bright orange or reddish. This variety is distinguished by a high content of beta-carotene, and, accordingly, pronounced beneficial properties. Carrots of this variety are consumed both fresh and after heat treatment.

Losinoostrovskaya 13 is a popular mid-season carrot variety. The carrot is cylindrical in shape and has rounded tips. The flesh of this variety is bright orange, the vegetable is juicy, sweet, and has a high content of beta-carotene and vitamins.

Moscow winter A-515 is a mid-season carrot variety. Root crops are massive, cone-shaped, slightly elongated, with rounded ends. The flesh is orange-red, sweet and juicy.

Chemical composition of carrots

If we look at the chemical composition of carrots in detail, 100 grams of the root vegetable contains:

Vitamins:

• Vitamin A (beta-carotene) – 9 milligrams;
• vitamin B1 (thiamine) – 0.06 milligrams;
• vitamin B2 (riboflavin) – 0.07 milligrams;
• niacin (vitamin B3 or vitamin PP) - 1 milligram;
• inositol (vitamin B8) – 29 milligrams;
• folic acid (vitamin B9) – 8 micrograms;
• vitamin C (ascorbic acid) - 5 milligrams;
• Vitamin E (tocopherol) – 0.6 milligrams.

Macronutrients:

• potassium - 200 milligrams;
• calcium - 51 milligrams;
• magnesium - 38 milligrams;
• sodium - 21 milligrams;
• phosphorus - 55 milligrams.

Microelements:

• iron – 0.7 milligrams;
• iodine – 5 micrograms;
• cobalt – 2 micrograms;
• manganese – 0.2 milligrams;
• copper – 80 micrograms;
• molybdenum – 20 micrograms;
• fluoride – 50 micrograms;
• zinc – 0.4 milligrams.

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Nutritional value of carrots

The average amount of calories the body receives from eating 100 grams of carrots is 41 kcal (138 kJ). Carrots contain:

• water – 88 grams;
• proteins – 1.2 grams;
• fats – 0.1 grams;
• carbohydrates – 9.1 grams (including mono- and disaccharides – 7 grams);
• dietary fiber (cellulose) – 1.2 grams;
• pectins – 0.6 grams;
• organic acids – 0.2 grams;
• ash - 1 gram.

Properties of carrots

Carrots have many useful properties. For example, you can strengthen your gums and prevent the formation of tartar simply by gnawing on raw carrots. Due to the high content of vitamin A, carrots are especially useful in childhood: it is necessary for the child's growth, helps maintain vision, affects the condition of the skin and mucous membranes. The use of carrots and carrot juice is prescribed during therapeutic nutrition, when there is hypo- and avitaminosis A, liver diseases, problems with the cardiovascular system, kidneys, stomach, a person suffers from anemia, polyarthritis, and mineral metabolism disorders. During colitis, the patient is prescribed to eat raw or boiled carrots in the form of puree. Carrots are used to treat anemia, rapid fatigue, and help increase the body's defenses.

Eating boiled carrots helps against malignant tumors, intestinal dysbacteriosis, and nephritis. Carrots also have antimicrobial properties. Phytoncides (natural antibiotics) contained in this vegetable resist microbes - if you chew a little carrot or rinse your mouth with carrot juice, there will be fewer microbes in your mouth. Runny noses are treated with carrot juice, which is dripped into the nose. Diabetics often include boiled carrots in their diet.

In order for beta-carotene to transform into vitamin A more effectively, you need to eat sour cream or vegetable oil along with carrots.

Carrots have a property that allows fats to form in the body more moderately – in this respect, among all vegetables, carrots are surpassed only by cabbage. Due to the ratio of potassium and sodium in carrots (there is ten times more potassium), carrots have diuretic and moderate choleretic properties.

Properties of carrot tops

Some people also eat carrot tops. However, there are quite contradictory opinions on this matter. Some believe that eating carrot tops is somewhat dangerous due to the small amount of alkaloids and nitrates they contain. However, for example, in France, carrot tops are widely sold at vegetable markets and are used in culinary recipes. Carrot tops also have valuable beneficial properties, many experts claim.

Carrot tops contain a lot of proteins, vitamins and minerals, there is a greater amount of vitamin C compared to the root vegetable. In addition, the tops are rich in calcium and chlorophyll, which helps to purify the blood, lymph nodes and adrenal glands - the tops eliminate toxins, strengthen bones and muscles. Potassium and vitamin K in large quantities help to reduce blood pressure, maintain normal metabolism, prevent osteoporosis and heart disease. Carrot tops are on the list of 600 species of medicinal plants of the Greek doctor Dioxorides Pedanius, which are effective in the treatment of cancer. Traditional medicine advises using a decoction of carrot tops to stimulate the uterus during childbirth. In homeopathy, carrot top tea is a diuretic in the treatment of kidney disease and in the fight against edema. Carrot top juice is used as an antiseptic liquid that can be used to rinse the mouth. Bad breath, mouth ulcers, bleeding gums – all these problems are eliminated by chewing carrot tops. To disinfect wounds, the tops are mixed with honey. Carrot tops are rich in porphyrins, which have the property of stimulating the pituitary gland and increasing the production of sex hormones.

Useful properties of carrots

Carrots are rich in vitamins of groups B, PP, C, E, K, and also important is the presence of carotene, which becomes vitamin A when it enters the human body. In addition, this vegetable contains many minerals, the presence of which has a beneficial effect on health: potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc, chromium, nickel, fluorine. Essential oils contained in the root vegetable give carrots their specific smell.

Beta-carotene contained in carrots affects the condition of the lungs and their function. Vitamin A, into which beta-carotene is transformed after entering the body, is especially useful for the health of girls. Everyone knows the healing property of carrots, which consists in a powerful effect on health. This vegetable strengthens the retina of the eye, therefore it is recommended for use in case of myopia, conjunctivitis, blepharitis, night blindness, rapid eye fatigue, increased stress on them, etc. It has been established that carrots have a positive effect on all eye diseases. The active substances contained in carrots nourish the fundus well. Beta-carotene contributes to the main healing properties of carrots, it is a strong antioxidant. In terms of beta-carotene content, carrots "outstrip" almost all fruits and vegetables (the exception is sea buckthorn).

Benefits of Carrot Juice

Dry skin, various dermatitis, skin diseases - all these problems can be eliminated with fresh carrot juice, which is included in the diet. All glands of the body, including the pancreas, are subject to the therapeutic effect of carrot juice, an improvement in its function is observed.

Clinical trials confirm the positive effect of carrot juice on cancer patients. It has a positive effect on healthy cells and has an inhibitory effect on damaged cells, including malignant tumors.

Carrot juice is used for the treatment and prevention of tumors and ulcers of various origins. In this case, the patient should monitor the freshness of the juice, as well as the absence of sugars, starches and other light carbohydrates in the food.

Carrot juice helps to strengthen the body's defenses and the nervous system. Due to these qualities, it is often included in therapeutic nutrition.

The liver, kidneys and gall bladder perceive carrot juice as a natural balm.

By using it systematically, a person carries out preventive maintenance of the entire body cleansing system, and in addition, this entire system is maintained in working order.

Future mothers are recommended to drink carrot juice during pregnancy and lactation. It improves the biological properties of mother's milk by saturating breast milk with many necessary elements, all of which strengthens the baby's immunity. Carrot juice helps children with worms and constipation.

Carrot juice helps relieve fatigue, improve appetite, complexion, strengthen vision, reduce the toxic effects of antibiotics, strengthen hair and nails, and increase the body's resistance to colds, flu, and various types of acute respiratory viral infections.

Daily dose of carrot juice

The amount of carrot juice prescribed for intake depends on the condition of the body, as well as on the characteristics of the disease for which it is prescribed. The daily dose usually ranges from half a liter to three liters. It is important to remember that only fresh juice is useful. When exposed to air, the beneficial substances and vitamins that are present in large quantities in freshly prepared juice quickly evaporate. Freezing carrot juice can be a salvation, but then you need to drink it immediately after thawing.

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Harm of carrots

Despite many useful properties, carrots and carrot juice can also be harmful in some cases. Consuming excessive amounts of this vegetable can cause drowsiness, lethargy, headaches, vomiting, yellowing of the palms, feet and face. Gastritis and stomach ulcers are also not the best indications for consuming carrot juice; it is better to be careful with its quantities in such cases.

Contraindications to eating carrots

Eating carrots and drinking carrot juice has the following contraindications:

• gastritis with high acidity;
• gastric ulcer and duodenal ulcer;
• presence of kidney stones.

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Caloric content of carrots

The caloric content of fresh carrots is 41 kcal (138 kJ) per 100 grams of product.

Calorie content of Korean carrots

The calorie content of Korean carrots is 134 kcal.

Calorie content of boiled carrots

The calorie content of boiled carrots without salt is 35 kcal.

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How to cook carrots?

On average, carrots take 20-25 minutes to cook. There are some key points to remember when cooking carrots:

• It is better to peel carrots after cooking, this way the vegetable retains more nutrients and vitamins.
• It is better to salt carrots after cooking, if they are part of a recipe, then salt the already prepared dish. Then the sweet carrot taste will not be overwhelmed by salt.
• When using a pressure cooker, the cooking time for carrots is reduced to six minutes; in a steamer, carrots cook for half an hour to forty minutes (depending on the size of the root vegetable).

Carrot dishes

Carrots are widespread in our region and therefore are often used in the preparation of a variety of dishes. They are often added to soups, meat dishes, salads. In addition, there are many dishes in which carrots are the main component. These include various baked goods: pies, pastries, cookies and even cakes; casseroles, cutlets, omelets and snacks with other vegetables, and, of course, salads. In addition, carrots are widely used in canning.

Carrot Recipes

Carrot, Apple and Nut Salad

To prepare a carrot, apple and nut salad you will need the following ingredients:

• forty to fifty grams of carrots
• thirty to forty grams of apples;
• ten to twenty grams of walnuts;
• ten grams of honey;
• ten grams of parsley;
• five grams of butter;
• ten to fifteen grams of lemon.

Carrots are grated on a coarse grater, apples are finely chopped, crushed peeled nuts are lightly fried in oil. All salad ingredients are mixed in one container, seasoned with honey, sprinkled with herbs and flavored with lemon juice.

Carrot, Green Pea and Apple Salad

To prepare a carrot, green pea and apple salad you will need the following ingredients:

• three hundred grams of carrots;
• one hundred and fifty grams of canned peas;
• one hundred fifty grams of apples;
• eighty grams of sour cream;
• salt and sugar to taste.

Grate the carrots. Peel and seed the apples and chop finely. Mix the carrots, apples and canned green peas in one container, add salt and sugar to taste and season with sour cream. Garnish the finished salad with carrot slices.

Eastern carrot salad

To prepare an oriental carrot salad you will need the following ingredients:

• four hundred grams of carrots;
• three tablespoons of peanut butter;
• half a tablespoon of sesame oil;
• one teaspoon of ginger;
• one clove of garlic;
• one red chili pepper (dried and crushed);
• two tablespoons of lemon juice;
• one teaspoon of sugar;
• two tablespoons of crushed roasted peanuts;
• salt and pepper to taste;
• coriander leaves for garnish.

First, prepare the dressing for the oriental carrot salad. To do this, fry the chopped ginger and garlic, as well as the red chili pepper, until golden brown, using peanut and sesame oil (use only one tablespoon of peanut oil and half a teaspoon of sesame oil). Add the remaining oil after cooking, as well as lemon juice and sugar.

Carrots are cut into long thin strips and poured with the prepared dressing, nuts are added and mixed well. The resulting mass should be marinated for half an hour. After this, the salad is mixed well again, spices are added and garnished with coriander leaves.

Cabbage and Carrot Salad

To prepare a cabbage and carrot salad, use the following ingredients:

• five hundred grams of white cabbage;
• two hundred grams of carrots;
• three to four tablespoons of unrefined sunflower oil;
• half a teaspoon of coarse salt.

First, finely chop the cabbage, then knead it in a deep container with washed hands. Grate the carrots on a coarse grater and add to the bowl where the cabbage is already located. Sprinkle the vegetables with salt, pepper and other spices, then add sunflower oil.

Korean style carrots

To prepare Korean carrots you will need the following ingredients:

• one kilogram of carrots;
• one tablespoon of sugar;
• two tablespoons of nine percent vinegar;
• one teaspoon of salt;
• fifty grams of vegetable oil.

Based on individual taste preferences, garlic, coriander, ground black pepper, sesame, fresh cilantro, and onions can also be added to Korean carrots.

The carrots are cut into strips, it is better to do this on a special grater for Korean carrots. Then sprinkle with sugar and salt, sprinkle with vinegar, mix so that the carrots are evenly soaked in the marinade, for this, knead it well, then leave for ten to fifteen minutes. The carrots release juice, red pepper is added to the container to taste (to achieve the desired spiciness), then mixed again by hand. The vegetable oil is heated as much as possible, without bringing it to a boil, the salad is poured with hot oil and mixed again. Then the resulting salad is infused overnight at room temperature, after which it is put in the refrigerator. Ready Korean carrots can be stored in the refrigerator for two weeks, provided that the container is tightly closed with a lid.

These are the basic ingredients of the salad. All other seasonings are added together with red pepper, except for garlic - it is added last after pouring in oil, so that the garlic does not turn green from the temperature.

To achieve an interesting taste of Korean carrots, you can experiment. The main part of such experiments is to make the oil that will be poured over the salad aromatic. For this, for example, garlic is fried separately in oil and then removed; an onion is fried in oil and then also removed, various spices and herbs are added to the heated oil, etc.

Sometimes a little sesame oil is added to Korean carrots.

Some housewives use a store-bought method to enhance the taste – adding sodium glutamate. This can be tried by those who are not afraid of the harmfulness of such a seasoning.

Carrots with onions

To prepare carrots with onions you will need the following ingredients:

• five hundred grams of carrots;
• two hundred and fifty grams of onions;
• one hundred fifty grams of tomatoes;
• one bunch of green onions;
• one teaspoon ground coriander;
• half a tablespoon of turmeric;
• four tablespoons of refined or ghee butter;
• half a teaspoon of salt;
• half a teaspoon of ground red pepper.

To prepare the dish, cut the onion into half rings and fry in oil over low heat until golden brown. Cut the carrots into small cubes and add to the onion, fry everything together for seven minutes. Pour boiling water over the resulting mass so that the water covers the vegetables (about 150 ml). Cover everything with a lid and simmer over low heat for half an hour. Five minutes before the vegetables are ready, add grated tomatoes, salt, pepper and add spices. A minute before the mass is ready, add finely chopped green onions.

Stewed carrots in sour cream

To prepare stewed carrots in sour cream, you will need the following ingredients:

• four carrots;
• fifty milliliters of sour cream;
• salt, sugar to taste;
• six walnuts;
• twenty grams of butter.

Place the carrots, cut into small cubes, in a saucepan (or better yet, in a cauldron) and pour in a small amount of water, adding half a portion of butter. Stew the carrots on minimum heat until half-ready. Then add sour cream and sugar and bring to readiness. The carrots, stewed in sour cream, are seasoned with the remaining butter and sprinkled with finely chopped walnuts on top.

Stewed chicken with carrots and onions

To prepare stewed chicken with carrots and onions, you will need the following ingredients:

• six hundred grams of chicken fillet;
• three hundred and fifty grams of onions;
• vegetable oil;
• salt to taste;
• one large carrot;
• pepper to taste.

Pre-peeled and washed onions are cut into half rings or smaller, if desired. Onion pieces are fried in oil. Carrots are grated on a coarse grater and sent to the onion to fry a little. Chicken fillet is cut into medium-sized pieces and the chicken is added to the vegetables to fry everything for another five to six minutes. A little water is added to the frying pan (no more than one glass). Sometimes the water is replaced with chicken broth. After this, the mass is salted, peppered and spices are added to taste and desire. Chicken with vegetables is stewed for half an hour to forty minutes. Ten minutes before readiness, a spoonful of sour cream can be added if desired. Before serving, stewed chicken with carrots and onions is decorated with herbs.

Carrots with cheese

To prepare a carrot salad with cheese, you will need the following ingredients:

• two hundred and fifty grams of carrots;
• one hundred grams of hard cheese;
• fifty grams of walnuts;
• two cloves of garlic;
• two tablespoons of mayonnaise.

Carrots, cheese and garlic are grated on a fine grater. Walnuts are dried in a dry frying pan (without oil) for fifteen minutes, stirring occasionally, over low heat. After that, the nuts are chopped into small pieces. All ingredients are placed in a bowl, mayonnaise and spices are added to taste, and mixed thoroughly. If desired, the salad is placed in a ring for shaping, which is then carefully removed. The salad is ready to eat.

Zucchini with carrots

To prepare stewed zucchini with carrots and onions, you will need the following ingredients:

• five hundred grams of zucchini;
• two carrots;
• two pieces of onion;
• dill;
• vegetable oil;
• one or two cloves of garlic;
• salt and pepper to taste.

Young zucchini are cut into cubes, carrots are grated on a coarse grater, onions are finely chopped. First, the onions and carrots are fried in vegetable oil until golden brown. Then zucchini are added and stewed under a lid for about fifteen to twenty minutes, stirring occasionally. The mixture is salted and peppered, three minutes before the vegetables are ready, finely chopped dill and a peeled clove of garlic cut into two parts are added to the vegetables. If the garlic is crushed, the dish will be more aromatic.

Carrot caviar with tomatoes

To prepare carrot and tomato caviar you will need the following ingredients:

• one and a half kilograms of tomatoes;
• one kilogram of carrots;
• one glass of vegetable oil;
• one hundred grams of sugar;
• one tablespoon of salt;
• one to two tablespoons of vinegar.

Tomatoes are cut into cubes, carrots are minced or chopped in a blender. Then the vegetables are placed in a saucepan, vegetable oil is poured in, sugar is added and stewed for one and a half to two hours from the moment the mass boils.

Fifteen minutes before the end of cooking, add peeled and pressed garlic, pepper and mix well. After the carrot and tomato caviar is finally ready, pour in vinegar, put into sterilized jars and roll up the lids.

Carrot casserole

To prepare carrot casserole caviar you will need the following ingredients:

• half a kilogram of carrots;
• one tablespoon (thirty grams) of butter;
• four eggs;
• three tablespoons of granulated sugar;
• half a spoon of cinnamon;
• a pinch of salt;
• fifty milliliters of cream (36%) or one hundred milliliters of thick sour cream;
• butter for greasing the pan.

Grate the carrots on a coarse grater, then put them in a saucepan, pour in one hundred milliliters of water and simmer over low heat until the carrots become soft. Using a mixer, turn the cooked carrots into puree (or rub through a sieve). Add a spoonful of butter and warm up the resulting puree slightly. After removing from the heat, add the yolks to the carrot puree, then mix well and cool.

Add a pinch of salt to the egg whites and beat with a mixer or whisk until stiff. Mix the carrot puree with cinnamon, then add the whites in small portions (using a bottom-up motion, stir the whites into the puree). Place the carrot mass in baking pans, pre-greasing them with butter. Bake the carrot casserole in an oven heated to 180°C for twenty minutes to half an hour. Grease the baked casserole with whipped cream or sour cream mixed with sugar.

Can a nursing mother eat carrots?

Carrots are rich in nutrients and vitamins, and in pregnant women, carrots promote lactation - when consumed, the amount of milk in a nursing mother increases. Therefore, a nursing mother can and should eat carrots. However, as in everything, and here especially, it is important to know when to stop.

Carrots during breastfeeding get to the baby with milk and do not cause digestive disorders, allergies and other undesirable reactions. But it is better not to overdo it with the consumption of this vegetable (do not eat kilograms), and in the first months of feeding eat boiled, baked and stewed carrots. This vegetable can be present in the diet of a nursing mother from the tenth day of the child's life. And fresh carrots should be introduced later and gradually, observing the baby's reactions.

Carrots and baby food

At the age of five to six months, carrots are introduced into the baby's diet. They are finely chopped, rubbed through a sieve and added to baby food, after which the resulting mass is diluted with breast milk or an adapted mixture, vegetable oil is added (a few drops). From six months, the child can be given freshly squeezed carrot juice, starting with one teaspoon. If no allergic reactions follow, then the portion can be gradually increased. It is good for a child to drink carrot juice twice a week. More is not necessary, since an excess of vitamin A can provoke an increase in temperature and the appearance of skin rashes.

A one-year-old child can already eat carrot salad - carrots grated and covered with heated butter. As a side dish to meat, the baby can be given stewed carrots.

Carrots for kids

Due to the high content of beta-carotene and, accordingly, vitamin A, carrots are especially useful in childhood: it is necessary for the child's growth, helps maintain vision, affects the condition of the skin and mucous membranes. Carrots are used to treat anemia and fatigue in children. In addition, carrots have a number of other healing properties that also have a positive effect on the child's health.

Carrots for the face

Carrots are rich in vitamin A, which is also called the vitamin of beauty. Therefore, if you constantly drink carrot juice, your face and entire body will acquire a blooming appearance. Carrot extracts are also often used in many cosmetics.

Carrot Face Masks

Carrot masks for dry skin:

• Two tablespoons of carrot juice are mixed with two tablespoons of carrot juice, one teaspoon of medium-fat cream, and one tablespoon of low-fat cottage cheese. All ingredients are thoroughly mixed, after which the mask is applied to the face and kept for fifteen minutes, then washed off with warm water.
• One small carrot is grated on a fine grater, a teaspoon of vegetable oil and an egg yolk are added. The resulting mass is thoroughly mixed and the mask is applied to the face for twenty minutes, after which it is washed off with warm water and a moisturizer is applied.
• Add one egg yolk to two tablespoons of carrot juice, which is then ground together with a tablespoon of not very fatty cream. After thorough mixing, apply the mask to the face for fifteen to twenty minutes. Remove this mask with a cotton swab soaked in vegetable oil, and only then wash it off with warm water.

Carrot masks for oily skin:

• One tablespoon of finely grated carrots is mixed with egg whites, whipped to a thick foam, and also with a small amount of flour. The consistency of this mask should be similar to sour cream. All ingredients are thoroughly mixed, after which the carrot mask can be applied to the face for fifteen minutes, then rinse the mask with cool water.
• Add a teaspoon of lemon juice, egg white and a tablespoon of starch to the finely grated carrot mass. Mix the ingredients thoroughly, then apply the carrot mask to your face for twenty minutes and wash off with warm water. To enhance the effect, wipe your face with a cube of cosmetic ice.

Carrot masks for aging skin:

• Add a tablespoon of honey to the finely grated carrot mixture. Apply the mask to your face and leave for twenty minutes, then rinse with warm water.
• Boil the carrots and mash until carrot puree is formed. Add honey (a teaspoon), mix the mass thoroughly, then apply the mask to the face for fifteen minutes and wash off with cool water. The carrot mask perfectly tightens the skin of the face and refreshes it.
• Add one tablespoon of finely grated carrots, add the juice of one clove of garlic and a teaspoon of honey. Mix all the ingredients, apply the mask to your face for fifteen minutes, then wash it off with warm water.

Why do you dream about carrots?

According to dream books, dreaming about carrots promises future good health and well-being. If a young woman eats carrots, then such a dream may mean that she will marry early and successfully and become the mother of several children.

What does the dream book say about carrots?

Growing carrots in a dream also promises a large income and good health.

Storing carrots

Depending on the variety, the degree of maturity of the root crop, and possible infections, carrots can be stored in different ways. The best preserved varieties of carrots are those with conical root crops, while early varieties with shortened root crops spoil the fastest.

At home, carrots are usually stored in the refrigerator in plastic bags. Sometimes those who live in apartments practice the method of packing carrots in cardboard boxes and taking them out to the stairwell. In rural areas, carrots are stored in basements in piles or boxes, sprinkled with sand.

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Carrot treatment

Carrot is a widely used vegetable in our country, which has a lot of nutrients, vitamins and minerals. Carrot is characterized by antiseptic, anthelmintic, demineralizing, choleretic, analgesic, expectorant, anti-inflammatory, anti-sclerotic action. Due to carrots, the action of the glands of the stomach and intestines is enhanced. Carrots in the form of vegetables or carrot juice help relieve fatigue, improve appetite, add life to the complexion, improve vision, strengthen hair and nails, reduce the toxic effects of antibiotics on the body, improve the quality of the human body's resistance to colds and flu. It is recommended to increase the amount of carrots in the diet of patients with heart and vascular diseases, anemia, bronchial asthma and bronchitis, tuberculosis and pneumonia, liver and kidney diseases, gastritis with low acidity and some skin diseases.