Carrot
It is a source of beta-carotene and dietary fibers (cellulose).
In the body of beta-carotene turns into vitamin A, which is required for eyesight and strengthen the mucous membrane.
The consumption of beta-carotene reduces the likelihood of heart disease, and lung cancer is a preventable (carrot juice used in the diet of cancer patients). Some researchers believe that beta-carotene prevents the likelihood of a stroke.
Cook carrots should be on a small lamp in a pot of stainless steel, so better to continue vitamins. To remove pesticides un-skinned and cut top.
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