http___ljepota-islama.net_ovo-povrce-kuhanjem-ne-gubi-vec-dobiva-na-kvaliteti-preporuca-se-oboljelima-od-raka__1.xml
1.1 1.2 1.3 1.4 2.1 2.2 2.3 2.4 2.5 3.1 3.2 3.3 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1
By heating this super healthy vegetable, you increase its nutritional value by almost 40%. So, if you want to enjoy its health benefits to the max, then you should cook it before you eat it. we are talking about the super healthy vegetables – carrots. In fresh carrots, there are just 3% of the beta-carotene compound. And, if you cook it (bake or boil), then it might get up to 40% of this super healthy compound – beta-carotene. The carrot’s orange color indicates that it’s rich in beta-carotene. Carrots also contain Vitamin K, Vitamin C, Vitamin E, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, folic acid, phosphorus, manganese, potassium and molybdenum. It also contains high amounts of antioxidants – carotenoids, anthocyanins and hydroxycinnamic acids. The metabolic precursor of Vitamin A – beta-carotene is named after carrots (lat. Carota), because it contains 407% of the RDD (Recommended Daily Dose). Beta carotene strengthens the immune system, protects against infections and even cancer. Regular consumption of beta carotene reduces the risk of glaucoma and cataracts, helps to improve your eyesight helps with myopia, especially in small children. Beta carotene is extremely useful and beneficial in the anti-cancer diet, especially lung, stomach, esophagus, small intestine, cervix and uterus, because they, according to the latest studies, have a third less than the normal value. The right amount of beta carotene can reduce the chances of getting lung cancer and emphysema, in people who smoke a lot. Carrots – Health Benefits: - Reduces the risk of stroke by 40% - It protects your eye vision - Stimulates digestion and liver function - Protects against cancer - Helps with diarrhea - It cleanses the entire body - Improves the health of the heart - It cleanses the blood vessels - Strengthens the immune system
1.1 2.1 2.2 3.1 4.1 5.1 5.2 5.3 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1
Zagrijavanjem ovog povrća otpušta se i do 40 posto važnog spoja koje sadrži. Želite li uživati u maksimalnim dobrobitima mrkve, termički je obradite prije jela. Naime, u svježem plodu nalazi se tek tri posto beta-karotena, dok se zagrijavanjem, poput kuhanja ili pečenja – otpušta i do četrdeset posto ovog važnog spoja. Boja mrkve ukazuje da je bogata beta karotenom, nakon čega slijede vitamin K, vitamin C, vitamin E, vitamin B1, B2, B3, B6, folna kiselina, fosfor, kalij, mangan i molibden. Također obiluje vrijednim antioksidansima – karotenoidima, hidroksinamičnim kiselinama i antocijaninima. Metabolički prethodnik vitamina A, beta karoten, opravdano je dobio ime po mrkvi (lat. Carota), jer ona sadrži 407 posto njegove dnevne preporučene doze. Beta karoten jača imunitet, štiti od infekcija i raka. Redovito konzumiranje beta karotena smanjuje rizik od pojave glaukoma i katarakta, pomaže u očuvanju i poboljšanju vida te smanjuje kratkovidnost – posebice kod djece. Beta karoten je poželjan u prehrani oboljelih od raka (naročito pluća, želuca, jednjaka, tankog crijeva, grlića maternice i same maternice), jer ga oni, prema istraživanjima, imaju za trećinu manje od normalne razine. Adekvatna dnevna doza beta karotena kod pušača značajno smanjuje izglede za dobivanje raka pluća i emfizema. Redovito konzumiranje mrkve: – smanjuje rizik od moždanog udara za 40 posto – štiti vid – potiče probavu i rad jetre – štiti od nekolikih vrsta raka – čuva zdravlje srca i krvnih žila – jača imunitet – pomaže kod proljeva – poboljšava izgled kože – čisti organizam Izvor: dnevno