Mwandishi:
Mhariri:
ULY CLINIC
Dkt. Peter A, MD
Ijumaa, 22 Oktoba 2021
Karoti
Karoti ni zao la mbogamboga litokanalo na mizizi, kwa kawaida huwa na rangi ya njano hata hivyo huweza kuwa na rangi zingine kama vile nyekundu, nyeusi, zamabarau na nyeupe. Zaohili huwa na kiwango kikubwa sana cha carotin.Carotini hubadilishwa na kuwa vitamin A ambayo husaidia afya ya macho na ngozi pia.
Karoti ni zao salama kiafya na huleta matokeo chanya ya muda mfupi pindi tu pale itumikapo kutokana na kuwa na virutubisho bora vinavyohitajika mwilini.
Unaweza kutumia karoti kwa kutwafuna hali mbichi, kuchemshwa, kukaangwa, kuchanganywa na vyakula vingine bila kusahau kusaga ili kutengeneza sharubati.
Viinilishe vinavyopatikana kwenye karoti
Protini
Mafuta
Kabohaidreti
Sukari
Nyuzilishe
Madini
Vitamini
Maji
Viinilishe vinavyopatikana kwenye karoti yenye gramu 100
Nishati = 156kcal
Protini = 0.9g
Nyuzilishe = 2.8g
Sukari = 4.7g
Mafuta = 0.2g
Kabohaidreti = 10g
Maji = 88.29g
Madini yanayopatikana kwenye karoti yenye gramu 100
Sodiamu = 69mg
Kalishiamu =33mg
Potashiamu = 320mg
Kopa = 0.045mg
Magineziamu = 15mg
Manganizi = 0.175mg
Floraidi = 3.2mcg
Fosifolasi = 35mg
Madini chuma = 0.3mg
Zinki = 0.24mg
Vitamini zinazopatikana kwenye karoti yenye gramu 100
Karotini Alifa = 3477.00mcg
Karotini Beta = 8285.00mcg
Vitamini A = 835mcg
Vitamini B1 = 0.066mg
Vitamini B2 = 0.058mg
Vitamini B3 = 0.983mg
Vitamini B5 = 0.273mg
Vitamini B9 = 19mcg
Vitamini C = 5.9mg
Vitamini E = 0.66mg
Vitamini K = 13.2mcg
Faida za kula karoti
Huimarisha afya ya macho na kuongeza uwezo wa kuona
Huimarisha afya ya ngozi
Huzuia na kupunguza kasi ya Kansa mwilini
Huimarisha kinga ya mwili pamoja na Kuupa mwili nguvu
Husaidia mmeng`enyo wa chakula
Imeboreshwa,
18 Novemba 2021 08:53:44
Bofya hapa kusoma zaidi kuhusu namna ya kuandaa vyakula mbalimbali vinavyoweza kukukinga dhidi ya magonjwa ya shinikizo la damu la juu na Kisukari, pia kuupa mwili wako uwezo wa kudhibiti magonjwa ya kisukari na shinikizo la juu la damu(presha).
ULY CLINIC inakushauri siku zote uwasiliane na daktari wako kwa ushauri na tiba zaidi kabla ya kuchukua hatua yoyote ile ya kiafya baada ya kusoma makala hii.
Wasiliana na daktari wa ulyclinic kwa ushauri zaidi na tiba kwa kutumia namba za simu au kubonyeza link ya Pata Tiba chini ya tovuti hii
Rejea za mada hii
Sharma, et al. “Chemical composition, functional properties and processing of carrot-a review.” Journal of food science and technology vol. 49,1 (2012): 22-32. doi:10.1007/s13197-011-0310-7.
Que, et al. “Advances in research on the carrot, an important root vegetable in the Apiaceae family.” Horticulture research vol. 6 69. 1 Jun. 2019, doi:10.1038/s41438-019-0150-6
Bradeen, et al (2007). "Carrot". In Cole, Chittaranjan (ed.). Vegetables. Genome Mapping and Molecular Breeding in Plants. 5. New York, NY: Springer. pp. 162–184. ISBN 978-3-540-34535-0.
Abdel-Aal el-SM, et al (2013). "Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health". Nutrients. 5 (4): 1169–85.
Hedrén, etal. (2002). "Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method". European Journal of Clinical Nutrition. 56 (5): 425–430.
"Carrot cavity spot". University of California Agriculture & Natural Resources. September 2012. Imepitiwa tarehe 29 mwezi wa 10 mwaka 2021