Beneficial effects of using carrots in the diet

How much do you know about the benefits of using carrots in your diet? This nutrient can make your body resistant to cancer and prevent the formation of cancer cells in your body. In this section, we have prepared some delicious foods using carrots if You want to enjoy the beneficial benefits of carrots. Prepare these delicious foods at home.

Carrot is an edible plant from the umbrella family. This root or tuber vegetable can be eaten raw or grated in salads and is mostly used in cooking soups and stews. Carrots are a rich source of dietary fiber, antioxidants and minerals.

Carrot and pea pilaf

Serving rate: 2 to 3 people


  • Onion (finely chopped): one
  • Garlic (finely chopped): 2 cloves
  • Ginger (grated): one ounce
  • Carrots (chopped): 2 pcs
  • Turmeric: a quarter of an ounce
  • Cinnamon (powdered): a quarter of a ounce
  • Curry powder: a quarter of an ounce
  • Nutmeg (powdered): A jarham q ch
  • Cumin (powdered): a quarter of an ounce
  • Coriander seeds (powdered): a quarter of an ounce
  • Black pepper (powdered): one-eighth of a ounce
  • Rice: three-quarters of a measure
  • Hot water: one and a half ypmaneh
  • Peas (cooked): 150 g
  • Salt: As needed
  • Oil: as needed
  • Extra onion (chopped): 2 pieces (to serve)
  • Parsley leaves (chopped): as needed
  • Yogurt: To serve

Preparation method:

1. Heat the oil in a suitable pan over medium heat. Roast the onion, garlic and ginger for about 3 minutes. Add the sliced ​​carrots and cook for about 2 minutes. Add the seasonings and rice and cook for about 30 seconds. Add hot water.

2. After the water boils, put it in the pot and reduce the heat and let the ingredients cook and stir regularly to drain the water.

3. If the rice is still not cooked after absorbing water, add some water and let the rice cook and add the cooked chickpeas. Turn off the heat. Put in a bowl and after 2 to 3 minutes, mix the pilaf. Add a little salt if needed.

4. Fry two chopped onions in oil. Serve the pilaf with fried onion, chopped parsley leaves and yogurt.


  • Chicken breast (minced): 400 g
  • Eggs: one
  • Semolina flour: one-half measure
  • Butter: one ounce
  • Carrots (grated): 2 pcs
  • Salt: As needed
  • Black pepper (powdered): as needed
  • Shabbat (chopped): as needed
  • Oil: for frying

Preparation method:

1. Heat the butter in a suitable pan over medium heat. Roast the coarsely grated carrots in it.

2. Place the minced chicken breast in a suitable container. Add chopped shrimp and roasted carrots.

3. Add eggs, salt, black pepper and semolina flour. Knead the ingredients well and refrigerate for about 40 to 50 minutes. Peel a squash, grate it and squeeze the juice. Fry them in hot oil.

Meat and carrot feed


  • Beef (chopped): 500 g
  • Onion (chopped): 2 pcs
  • Garlic (crushed): 2 cloves
  • Carrots (chopped): 3 to 4 pieces
  • Broth: 250 to 300 ml
  • Tomatoes (chopped): 400 g
  • Stewed plums: a handful
  • Almonds (peeled): A handful
  • Cumin (powdered): one ounce
  • Cinnamon (powdered): one ounce
  • Ginger (powdered): one-half ounce
  • Paprika: one ounce
  • Cardamom (powdered): one ounce
  • Red pepper (powdered): one-half ounce
  • Turmeric: one-half ounce
  • Salt: As needed
  • Black pepper (powdered): as needed
  • Oil: as needed
  • Coriander leaves (fresh): For decoration (optional)

Preparation method:

1. Heat some oil in a suitable pan over high heat. Fry the chopped onion in it until it turns slightly golden. Add crushed garlic and fry.

2. Chop the meat and add the seasonings and mix. Fry it in a separate pan over medium heat until slightly browned.

3. Then add it to the onion and garlic mixture. Peel a squash, grate it and squeeze the juice. Add the minced meat and tomato juice.

4. Let the ingredients cook on a gentle heat for about 2 hours. Once the meat and carrots are soft, add the stewed plums and peeled almonds and continue cooking for another hour and a half until the meat and carrots are completely soft. Serve this delicious dish with bread.

Carrot Salad


  • Carrots: 3 pcs
  • Lettuce: One serving
  • Raisins: 3 tbsp
  • Walnuts (halved): One-half measure
  • Korea: one-half q
  • Sugar: one ounce
  • Honey: one ounce
  • Salt: As needed

Ingredients for the sauce:

  • Olive oil: one and a half tablespoons
  • Corn or sunflower oil: one and a half s
  • Lemongrass juice: one and a half BC
  • Honey: 2 g
  • Dijon mustard sauce: 2 tbsp
  • Salt: As needed
  • Black pepper (powdered): as needed

Preparation method:

Peel a squash, grate it and slice it as desired. Add the lettuce leaves to the bottom of the serving dish, grated carrots and raisins.

2. Heat the butter in a suitable pan over medium heat. Add the halved walnuts, honey, salt and sugar and cook for about 5 to 6 minutes.

3. Then pour the walnuts on greaseproof paper and separate them using a fork. Once cool, add them to the salad.

How to prepare the sauce:

Mix all the ingredients well and add to the salad. Tips for carrots:

Carrot juice also contains large amounts of vitamin C. A glass of carrot juice provides 35% of the body’s daily requirement of vitamin C.

The high amount of beta-carotene in carrots with regular metabolism acts as an antioxidant against cell damage and slows down the aging process of cells.

Each 100 grams of carrots has 43 calories, one gram of protein, 10 grams of carbohydrates, 3 grams of fiber, one milligram of iron, 9 milligrams of vitamin C and 35 milligrams of sodium.

Vitamin A in carrots helps detoxify the body and reduces liver fat.

• Foods and products made from cooked carrots should be consumed within 24 hours, because the nitrates in this vegetable become toxic compounds during the cooking process.

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