We all know we should eat more carrots, right? I mean after all, they are packed with Beta-carotene. Huh? Why do I need Beta-carotene, you might ask?
Beta-carotene is converted into vitamin A in the body. Vitamin A is vital for healthy vision; it also aids the growth of healthy bones and teeth. Vitamin A is essential for the proper functioning of the immune system. This nutrient keeps the skin and cells that line the airways, digestive tract and urinary tract healthy, so they act as barriers and form the body’s first line of defense against infection.
Beta-carotene is also an important antioxidant nutrient. This is great news for our skin as its antioxidant action may help to act against age-accelerating free radicals, so that skin remains healthy and elastic. When taken on a regular basis, beta-carotene can help to protect skin from excessive ultra-violet (UV) radiation and sunburn. That’s not to say you should ditch your sunscreen if you eat a lot of carrots!
And if that's not enough...Carrots are naturally low in calories. Carrots are naturally low in fat and saturates. Carrots are naturally low in salt. In order to help reduce your risk of getting high blood pressure, nutrition experts recommend having no more than 6g of salt a day. Carrots are packed with fiber, which helps keep the digestive system healthy and helps balance blood sugar levels. Fiber also helps you to feel fuller for longer so you find it easier to maintain your weight.
Now here's what might surprise you...Adding a little fat enhances the goodness of carrots. Research from Ohio State University in America found that more carotenoids such as beta-carotene were absorbed when a fresh salad consisting of carrots, romaine lettuce, spinach and cherry tomatoes was eaten with full-fat salad dressing compared with fat-free salad dressing – Vitamin A is soluble in fat, not in water, so it is not lost in body fluids.
So, using butter with your carrots not only enhances the flavor, it helps your body absorb the nutrients provided by the carrots.
So here is my go-to carrot recipe. Even those who aren't huge vegetable fans eat these carrots. They are gooood!!
3 Bags Baby Carrots
1/4 Cup Butter, room temperature
Juice from 1/2 Lemon
1-1/2 Tbsp Fresh, Dried Basil, crumbled
1 tsp Garlic Salt
1/4 tsp Black Pepper
Place carrots in a saucepan and cover with water.
Place on stove on med-high heat. Cook approximately 15 minutes or until fork tender. Drain and return to pan.
Add butter; stir til butter is melted and all carrots are coated.
Stir in remaining ingredients; mix thoroughly.
These carrots are fancy enough to serve for any holiday dinner and are tasty enough to serve any night of the week.
Will you eat more carrots knowing that it's actually healthy for you to have butter on them? To leave a comment Click Here.