Sitar píše:Ono celkově je to s mrkví nahnutý, vždyť to nejde pořádně rozkousat.
No jiste! To je ono! ... A navic, Matka Priroda je daleko, daleko komplikovanejsi, nez si dokazeme vubec predstavit
http://www.vietnamese-recipes.com/artic ... arrots.php, … Since carotenes do not dissolve in water and are not affected by the normal heat of cooking, carrots stay yellow and retain their vitamin A when you heat them. But cooking will dissolve some of the hemicellulose in the carrot's stiff cell walls, changing the vegetable's texture and making it easier for digestive juices to penetrate the cells and reach the nutrients inside …
http://cooking-ingredients.com/carrot-2.html a
http://www.carrotmuseum.co.uk/nutrition.html
• Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium.
• Cooking carrots makes them more digestible and appears to increase the amount of vitamin A available for use in the body.
• In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.
• You may be drinking too much carrot juice at once. Your body can't really assimilate more than 8-10 oz. of carrot juice at one time (taken on an empty stomach). So if you're drinking a bigger glass than that, you could be causing your own problem. Instead, try drinking no more than 8 oz. at a time. If you're trying to add extra carrot juice to your diet (possibly because you're fighting cancer and want the extra antioxidants), then drink 8 oz. of carrot juice and wait at least an hour before ingesting more.
• Are Carrots better for you eaten raw or cooked? The answer is yes to both questions.
- boiling carrots before slicing them increases their anti-cancer properties by 25%,
- Another study in 2002 showed that cooking carrots increases their level of beta-carotene.
- So in reality, unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A. Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes.
- An experiment carried out at the Institute of Food Research in 2009 showed that the body can absorb about 5% of the beta carotene from a single carrot, whereas when it is boiled, the carrot released 60% and blended and then boiled a whopping 90%!!
- So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene.
- Experiments show that eating lightly-cooked carrots is much more beneficial than eating raw carrots, which confirms the ancient wisdom in traditional Chinese medicine. (Pozn. B.: A v tradici nasich babicek - blansirovana strouhana mrkev na masle!) Traditional Chinese medicine practitioners have always recommended that their patients eat lightly-cooked carrots in order to get the best nutritional absorption.
- … (Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. ) …
- The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
- The Arkansas researchers were studying the effects of thermal processing (cooking) on the antioxidant properties of carrots. The carrots (peeled or non-peeled) were sliced and blanched (2 minutes or 20 minutes), cooked in cans at 250 oC for 75 minutes and then stored for up to 4 weeks. In all cases the antioxidant power of the processed carrots was greater - on average 34% higher - than for raw carrots. During the first week of storage the antioxidant properties continued to climb, before declining over the next 3 weeks in storage. At the end of the 4 weeks the processed carrots still had more oxidative power than raw carrots.
- Heating vegetables, either during processing or cooking, is a way of reducing enzyme activity that can lead to undesirable changes in colour, flavour and texture. But the heat can also change compounds found in the raw food into other chemically related compounds. The properties of these new compounds may be different as was reported in this carrot cooking experiment.
http://www.bellybytes.com/bytes/carrots.shtml - Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, beta carotene and magnesium.
http://www.beyondveg.com/tu-j-l/raw-coo ... d-2f.shtml - From Erdman et al. [1993], beta-carotene absorption can be as low as 1-2% from raw vegetables such as the carrot. Mild heating, such as steaming, appears to improve the extractability of beta-carotene from vegetables, and also its bioavailability.
Extract from "The Times" - Times 15 February 1974 - „ Carrot juice diet killed scientist“ - A health food addict who had been drinking up to eight pints of carrot juice a day was bright yellow when he died … Dr John Fabricius said he believed Mr Basil Brown' aged 48, a scientific adviser, had died of vitamin A poisoning ... Mrs Brenda Brown … had prepared the carrot juice. "Nobody pre- scribed it. He just thought it was the right way … Mr Brown had been '"an intelligent man but he had a very low opinion of doctors ". Dr David Haler, a pathologist, said that Mr Brown was bright yellow when he died. Vitamin A poisoning, like alcoholic poisoning, produced cirrhosis of the liver. The inquest found that Mr Brown had died from carrot juice addiction ...
[quote="Sitar"]Ono celkově je to s mrkví nahnutý, vždyť to nejde pořádně rozkousat.[/quote] No jiste! To je ono! ... A navic, Matka Priroda je daleko, daleko komplikovanejsi, nez si dokazeme vubec predstavit :mrgreen:
http://www.vietnamese-recipes.com/articles/preparing-cooking-carrots.php, … Since carotenes do not dissolve in water and are not affected by the normal heat of cooking, carrots stay yellow and retain their vitamin A when you heat them. But cooking will dissolve some of the hemicellulose in the carrot's stiff cell walls, changing the vegetable's texture and making it easier for digestive juices to penetrate the cells and reach the nutrients inside …
http://cooking-ingredients.com/carrot-2.html a http://www.carrotmuseum.co.uk/nutrition.html
• Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium.
• Cooking carrots makes them more digestible and appears to increase the amount of vitamin A available for use in the body.
• In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.
• You may be drinking too much carrot juice at once. Your body can't really assimilate more than 8-10 oz. of carrot juice at one time (taken on an empty stomach). So if you're drinking a bigger glass than that, you could be causing your own problem. Instead, try drinking no more than 8 oz. at a time. If you're trying to add extra carrot juice to your diet (possibly because you're fighting cancer and want the extra antioxidants), then drink 8 oz. of carrot juice and wait at least an hour before ingesting more.
• Are Carrots better for you eaten raw or cooked? The answer is yes to both questions.
- boiling carrots before slicing them increases their anti-cancer properties by 25%,
- Another study in 2002 showed that cooking carrots increases their level of beta-carotene.
- So in reality, unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A. Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes.
- An experiment carried out at the Institute of Food Research in 2009 showed that the body can absorb about 5% of the beta carotene from a single carrot, whereas when it is boiled, the carrot released 60% and blended and then boiled a whopping 90%!!
- So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene.
- Experiments show that eating lightly-cooked carrots is much more beneficial than eating raw carrots, which confirms the ancient wisdom in traditional Chinese medicine. (Pozn. B.: A v tradici nasich babicek - blansirovana strouhana mrkev na masle!) Traditional Chinese medicine practitioners have always recommended that their patients eat lightly-cooked carrots in order to get the best nutritional absorption.
- … (Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. ) …
- The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
- The Arkansas researchers were studying the effects of thermal processing (cooking) on the antioxidant properties of carrots. The carrots (peeled or non-peeled) were sliced and blanched (2 minutes or 20 minutes), cooked in cans at 250 oC for 75 minutes and then stored for up to 4 weeks. In all cases the antioxidant power of the processed carrots was greater - on average 34% higher - than for raw carrots. During the first week of storage the antioxidant properties continued to climb, before declining over the next 3 weeks in storage. At the end of the 4 weeks the processed carrots still had more oxidative power than raw carrots.
- Heating vegetables, either during processing or cooking, is a way of reducing enzyme activity that can lead to undesirable changes in colour, flavour and texture. But the heat can also change compounds found in the raw food into other chemically related compounds. The properties of these new compounds may be different as was reported in this carrot cooking experiment.
http://www.bellybytes.com/bytes/carrots.shtml - Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, beta carotene and magnesium.
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2f.shtml - From Erdman et al. [1993], beta-carotene absorption can be as low as 1-2% from raw vegetables such as the carrot. Mild heating, such as steaming, appears to improve the extractability of beta-carotene from vegetables, and also its bioavailability.
Extract from "The Times" - Times 15 February 1974 - „ Carrot juice diet killed scientist“ - A health food addict who had been drinking up to eight pints of carrot juice a day was bright yellow when he died … Dr John Fabricius said he believed Mr Basil Brown' aged 48, a scientific adviser, had died of vitamin A poisoning ... Mrs Brenda Brown … had prepared the carrot juice. "Nobody pre- scribed it. He just thought it was the right way … Mr Brown had been '"an intelligent man but he had a very low opinion of doctors ". Dr David Haler, a pathologist, said that Mr Brown was bright yellow when he died. Vitamin A poisoning, like alcoholic poisoning, produced cirrhosis of the liver. The inquest found that Mr Brown had died from carrot juice addiction ...
m:-) m:-) m:-)