How many times have your mommy asked us to eat raw carrots or drink carrot juice and you, being naughty as usual, have simply chosen to get out of her line of sight? Let me tell you something. Your mommy was absolutely right in asking you to eat carrot or drink carrot juice. The single vegetable provides your body with a large number of nutrients and each of them is extremely good for your health. In the following lines, we have provided complete information on the nutritional value of carrots and health/nutrition benefits of eating them.
Nutritional Value in Carrots
Carrot comprises of the following nutrients, which are very good for the body.
- Beta carotene (converted into Vitamin A by the body).
- Vitamin K, Vitamin C, Vitamin E (Alpha Tocopherol) and Vitamin B (Thiamin, Riboflavin, Vitamin B6, Folate, Niacin).
- Minerals like Potassium and Manganese
- Sodium, Fluoride and Phosphorus
- Iron, Zinc and Copper
- Selenium and Calcium
- Carbohydrates and Protein
- Biotin and Thiamine
Health Benefits of Carrots
- Carrot provides complete nutrition to the body. 100 grams of carrot comprises of 7.6g carbohydrate, 0.6g protein, 0.3g fat, 30mg calcium and 0.6 mg iron. Apart from that, carrots are also a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine.
- Carrots have been known to be very good for the health of spleen and stomach.
- Carrot is believed to help in treating impotence (lower sexual drive), sexual dysfunction, night blindness, long term cough, gas and cold.
- Researches have suggested that carrot might lead to diminished risk of heart disease and many types of cancer.
- Potash succinate, a nutrient found in carrot, is said to have anti hypertensive drug properties, making it useful for those suffering from high blood pressure.
- Carrot juice provides a lot of energy to the body. In the raw form, the vegetable is believed to have antiseptic properties.
- Carrot contains beta-carotene, which has been found to be very beneficial for the eyes.
- Carrots are very good for healthy skin, hair and bones. At the same time, they also cleanse the body.
- Fresh carrot juice helps an individual gain relief from stress and fatigue and makes him feel energized.
- Carrot soup is a very popular home remedy for diarrhea.
- Carrots can enhance the quality of breast milk.
- Carrot juice is known to prevent numerous infections and is said to be good for the adrenal glands.
- Carrot can help increase menstrual flow and is very good for those suffering from diabetes
Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon scented muffins are loaded with flavorful ingredients; things like toasted nuts, sweetened coconut, grated apple, and grated carrots. Although these muffins need no adornment, sometimes I can't resist smearing them with a little cream cheese icing.
The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened. A few flecks of flour are fine. To make the job easier, plus to give the baked muffins a nice doomed shape, use an ice cream scoop to fill the muffin cups. Of course, if you do not have one, two spoons will do the job. As always, if you want standard sized muffins, only fill the muffin cups 2/3 full with batter. However, if you like your muffins with a crown fill the cups almost to the top. Just make sure to grease the top of the muffin pan so that as the batter overflows it does not stick to the top of the pan. And don't forget to fill any unfilled muffin cups with a little water to ensure even baking as well as preventing the pan from warping.
| Carrot Muffins:
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting. Makes 18 standard-sized muffins. Frosting:
Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Place a dollop of the cream cheese frosting on the top of each muffin. |
Carrot Muffins Recipe:
1/2 cup (50 grams) pecans, or walnuts, toasted and coarsely chopped
2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
1 cup coconut (sweetened or unsweetened) (optional)
3 large eggs
3/4 cup (180 ml) sun flower, corn, or canola oil
1 teaspoon pure vanilla extract
Cream Cheese Frosting: (optional)
1/4 cup (56 grams) unsalted butter, room temperature
4 ounces (1/2 cup) (110 grams) cream cheese, room temperature
3 tablespoons confectioners' (powdered or icing) suar
1/2 teaspoon pure vanilla extract
Enjoy!...Cheers!
Sherry
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