Vegetables that Thai people are familiar with, we only eat the head, but we don’t know that the “leaves” are also a valuable treasure.
This plant is so common that many people eat only the roots, but its “leaves” are actually a treasure trove, not only full of nutritional value but also delicious and fresh.
“Carrot” is a popular root vegetable in our country and can be cooked into many delicious dishes. It also has many health benefits.
Carrots are rich in a type of phytochemical called carotenoids, which are stored in the root that we eat. About 80% of the carotenoids in carrots are a type called beta-carotene. Often called “provitamin A” because the body can convert it to vitamin A in the intestines.
Most of these nutrients are found in the carrot pulp or skin, not in the core.
Carotenoids play an important role in vision. Carrots are a rich source of vitamin A. Vitamin A helps boost the immune system, increasing the body’s ability to fight off infections. In particular, it is very important for the eyes, helping to prevent dry eyes, dry conjunctiva, and soft corneas. Which can lead to blindness.
Carotenoids also help the immune system function well. Which is important for overall health, slows down skin aging, and supports the function of mucous membranes in various systems. Especially the respiratory system.
Carrots are also a good source of dietary fiber and beneficial phytochemicals, including carotenoids and vitamin C, which promote heart health. In particular, carrots help control cholesterol absorption, which helps balance cholesterol levels in the สมัครสมาชิก UFABET วันนี้ รับเครดิตฟรีทุกวัน body.
It also contains high amounts of potassium, which helps reduce excess sodium levels in the body, thus effectively controlling blood pressure. High sodium levels are one of the causes of high blood pressure.
Phytochemicals found in carrots, such as carotenoids, chlorogenic acid, and falcarinol, have been linked to a reduced risk of chronic diseases, including some cancers.
Carrots are also rich in vitamin A, which is essential for strengthening the immune system. Vitamin B6, present in carrots, also plays a key role in stimulating the production of immune cells and the production of antibodies.
The active compounds such as polyacetylene, carotenoids and anthocyanins in carrots also act as antioxidants, helping to fight off harmful free radicals in the body, which is one of the factors that help reduce the risk of cancer.
Carrot is a plant that is grown to harvest the head for cooking. Most people are familiar with using only the carrot head, while the leaves are often cut and discarded without being used. In fact, “carrot leaves” are rich in nutrients, have many types of vitamins, and can be used in a variety of dishes.
Carrot leaves are rich in chlorophyll, folic acid, dietary fiber and high in potassium, which are good for health, especially for the eyes. They also help nourish the liver, promote digestion, relieve constipation, nourish the skin and strengthen the body’s immune system.
Carrot leaves can be used in a variety of ways, such as pickling, stir-frying, boiling, or as a filling for dumplings.
Recommended menu: Steamed carrot leaves
Ingredients to prepare
- 300 grams of carrot leaves
- Vegetable oil
- Seasonings as desired
- Unflavored corn starch
- 3–5 cloves of garlic, minced
- 1 chili pepper
- Soy sauce or seasoning in appropriate amount
method
Step 1:
Start by removing the wilted or yellowed carrot leaves and wash them several times. You can soak the carrot leaves in diluted salt water for a while to help reduce residue. Then scoop them up, drain the water, and cut them into 5–7 cm long pieces.
Step 2:
Place the chopped carrot leaves in a mixing bowl, add a little vegetable oil and seasonings as desired, then toss gently to coat the carrot leaves with seasonings. Sprinkle cornstarch over the carrot leaves, then put on gloves and toss gently again to coat the carrot leaves evenly. Scoop into a plate with slightly deep edges.
Step 3
Place the steamer on the stove, add water and bring to a boil. Then place the prepared carrot leaf dish on the steamer, cover and steam over high heat for about 10-15 minutes. When the carrot leaves are cooked, remove from the pot. Serve with the dipping sauce mixed with soy sauce, garlic and chili as desired.
Steamed carrot leaves have a mild, fresh vegetable aroma, coated with a thin layer of cornstarch for a soft, chewy texture. Dip it in a spicy sauce to enhance the flavor. It’s delicious, new, and healthy.
When carrot leaves are steamed until cooked, they retain their distinct aroma. When you eat them, you will experience the sweet and mellow taste of cornstarch, combined with a slight spiciness from minced garlic and fresh chili, creating a unique and exotic taste.
Steaming also helps to preserve the full nutritional value of carrot leaves, making the vegetable soft and chewy. Eating it is good for the lungs, nourishes the liver, and helps to effectively expel toxins from the intestines.