Calorie content of carrots in Korean

Nutritional value of raw carrots

Eating carrots raw is preferable because... the decomposition temperature of vitamins is in the range from 70 to 90 ⁰С.

Any boiling, baking, stewing leads to inactivation of up to 70% of vitamins.

The calorie content of raw carrots is a dynamic indicator, depending on the type of root crop, on growing conditions (even on the amount of moisture received) and ranges from 32 kcal to 41 kcal, if you take one piece.

This is due to the fact that the core contains less sugar, which determines the calorie content.

Therefore, the least high-calorie vegetable will be a fresh vegetable with a larger core.

But it should be taken into account that in addition to the low sugar content, this part also contains less vitamins and other nutrients.

Root vegetables also contain about 7 g of carbohydrates; 1.3 g protein, and 0.1 g fat.

These are indicators per 100 g of product.

Dietary recipes with Korean carrots

We suggest using a recipe for Korean diet carrots without sugar, with a small amount of vegetable oil. Combine the snack with other foods to create delicious and healthy meals.

Ingredients:

• carrots - 1 kg;
• garlic - 3 cloves;
• salt - 25 g;
• Fitparad sugar substitute – 4 sachets;
• apple cider vinegar - 25 ml;
• ground coriander - 20 g;
• ground chili pepper - 1 tsp;
• olive oil - 20 g.

KBZHU ready dish per 100 g:

• calorie content - 51.92;
• proteins - 1.48;
• fats - 1.93;
• carbohydrates -7.63.

Preparation:

1. Wash the carrots and remove the skin with a vegetable peeler. Grind on a Korean carrot grater. Place in a deep bowl, add salt, pepper, coriander, and sweetener.
2. Stir and pour in vinegar. Leave for 20 minutes so that the carrots release their juice.
3. Add the pressed garlic and season with olive oil.
4. Transfer the salad to a container with a lid and place in the refrigerator to steep for 5-6 hours. Shelf life: 2 weeks.

Chicken salad

This dish will appeal to those who prefer hearty salads that replace a full meal. Pickled cucumber will add piquancy.

Ingredients:

• homemade Korean carrots - 300 g;
• chicken fillet - 200 g;
• hard low-fat cheese - 100 g;
• pickled cucumber - 3 pcs.;
• sour cream 10% - 2 tbsp. l.;
• parsley, dill - to taste.

Preparation:

1. Boil the poultry until tender, cut into cubes or strips.
2. Finely chop the cucumbers into strips and grate the cheese.
3. Wash and chop the greens.
4. In a deep container, mix the salad ingredients and season with sour cream.
5. When serving, garnish with parsley.

Advice. Add salt to taste as Korean carrots are already salty.

Bean salad

This salad perfectly fills you up, eliminating the feeling of hunger for a long time.

Ingredients:

• chicken fillet or turkey ham - 300 g;
• Korean carrots - 200 g;
• boiled white beans - 150 g;
• green onions - to taste;
• olive oil - 1 tbsp. l.

Preparation : disassemble the boiled fillet into fibers (cut the ham into cubes), mix with carrots, beans, chopped onions and season with olive oil.

Apple salad

A sour, crisp apple will add a refreshing and juicy note to this salad.

Ingredients:

• tomatoes - 3 pcs.;
• Korean carrots - 200 g;
• apple - 1 pc.;
• parsley - to taste;
• olive oil - 1 tbsp. l.

Preparation : peel the apple, remove the seeds, chop into strips. Cut the tomatoes into large pieces. Mix all ingredients in a bowl, add chopped herbs and season with vegetable oil.

Corn and raisin salad

This dish combines the savory flavor of Korean carrots with the sweetness of raisins.

Ingredients:

• boiled chicken fillet - 300 g;
• boiled corn grains - 100 g;
• Korean carrots 200 g;
• onions - 1 pc.;
• lemon juice - 2 tbsp. l.;
• raisins - 50 g;
• low-fat yogurt - 100 ml.

Preparation:

1. Separate poultry meat into fibers.
2. Peel the onion, cut into small cubes and sprinkle with lemon juice.
3. Pour boiling water over the raisins, leave for 10 minutes, then rinse with water.
4. Mix all ingredients in a deep bowl and season with yogurt.

With seaweed

This dish is for lovers of healthy seaweed.

Ingredients:

• seaweed - 200 g;
• Korean carrots 200 g;
• fresh cucumber - 2 pcs.;
• olive oil - 2 tbsp. l.

Preparation : wash the cucumbers and chop them into oblong strips, mix cabbage, carrots, cucumbers in a deep container and season with oil.

Salad with mussels

The recipe will appeal to connoisseurs of seafood and lettuce.

Ingredients:

• mussels - 0.5 kg;
• cherry tomatoes - 200 g;
• Korean carrots - 150 g;
• mixture of lettuce leaves - 300 g;
• olive oil - 2 tbsp. l.;
• lemon juice - 1 tbsp. l.

Preparation:

1. Place lettuce leaves on a flat plate.
2. Top with halved cherry tomatoes and mussels.
3. Form a small mound of carrots and pour with olive oil mixed with lemon juice.

Read also: How to pickle Chinese cabbage quickly and tasty

Additional Benefits

Carrots will be a wonderful product for those who want to look good.

Firstly, it has a good effect on the figure, and secondly, on the condition of the skin and organs, preventing them from aging.

Carotenes, which give the vegetable its color, are powerful antioxidants.

They prevent the formation of free radicals that damage body cells, causing aging and even the formation of tumors.

Vitamin A is an indispensable product for the prevention of vision problems.

It affects the tone of the muscles responsible for accommodation, maintaining it at a normal physiological level.

B vitamins in carrots promote the breakdown of fats and carbohydrates, participate in the synthesis of hemoglobin, in the restoration of red blood cells, and in the processes of phagocytosis.

Vitamin C, without which normal functioning of connective tissue is impossible and bone restoration does not occur.

How to eat raw

Carotenes in carrots are highly soluble in fats and almost insoluble in water, so it is best to cook raw carrots with fats of vegetable or animal origin.

The calorie content of 100 g of salad: carrots, garlic - 2 cloves, vegetable oil - 2 tablespoons is 80 kcal.

And carrots with sour cream contain only 60 kcal, carrots with sugar contain about 80 kcal. per 100 grams of product.

People who have problems with the enzymatic activity of the pancreas need to be careful with carrots.

Insufficient fermentation can cause excessive stress on the intestinal epithelium.

Korean carrots in the dietary system

Vegetables

08.03.2018

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Carrots are a low-calorie root vegetable that is often used by those on a diet or healthy lifestyle. The benefits of this vegetable are due to the presence of a large amount of fiber, which removes toxins from the body.

Carrots contain many vitamins and microelements that are necessary for the normal functioning of many internal organs and systems. At the same time, the nutritional value of the vegetable is very low and amounts to only 40 calories per 100 grams.

The calorie content of Korean carrots is slightly higher due to the addition of vegetable oil, but this does not interfere with maintaining all the beneficial properties of the vegetable. In addition, the mandatory components of Korean carrots are seasonings, vinegar, salt, and onions.

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The vegetable contains few calories. Its nutritional value per 100 grams is about 35–40 calories. The level of BJU depends on the calorie content of other components of the dish.

Korean carrots are quite beneficial for the body:

• The benefits of the vegetable are obvious to those who are on a diet. Due to the high amount of fiber in its composition and low calorie content, the product can be included in the diet when losing weight. Anyone who follows a carrot diet can expect to lose up to 5 kg in 10 days.
• The coarse fibers in the vegetable help to cope with the problem of constipation and the normal functioning of the digestive tract. Korean carrots improve appetite and speed up metabolism.
• Carotene helps improve visual acuity and is recommended for use by those whose work involves constant stress on the organ of vision.
• The presence of B vitamins improves the condition of human blood vessels and capillaries.
• Vitamin PP has vasodilating properties.
• Due to the presence of garlic in the salad, Korean carrots are recommended for consumption during colds.
• Korean carrots help fight helminths, have choleretic, antiseptic, antiviral, expectorant and diuretic effects, and normalize metabolism.
• This vegetable has a beneficial effect on the condition of the skin and teeth.

Despite all the healing properties, this product also has contraindications, which, if ignored, can cause harm to the body.

Korean carrots are harmful for those who suffer from diabetes.

In addition, this product should not be consumed by people with problems with the liver, pancreas, stomach, or kidneys. Eating salad can be harmful to children and pregnant women.

There are many recipes that use Korean carrots. They can be used by those who watch their figure and adhere to a healthy lifestyle.

This recipe most often uses boiled or pickled shiitake mushrooms, champignons, and honey mushrooms. The calorie content of such a dish is 71 kilocalories per 100 grams of product.

To prepare Korean carrots with mushrooms you will need:

• 2 carrots;
• 1 tsp. Sahara;
• 1 tsp. vinegar;
• 2 tbsp. l. vegetable oil;
• 3 cloves of garlic;
• 80 g pickled mushrooms;
• sea ​​salt, ground black and red pepper to taste.

Cooking method:

1. 1. Fresh carrots are grated using a special grater and placed in an enamel container.
2. 2. The vegetable should be salted, sprinkled with sugar, and vinegar added.
3. 3. The carrots should be lightly crushed with your hands so that the juice begins to stand out and the marinade is evenly distributed. Cover with a lid and place in a cool place for a quarter of an hour.
4. 4. Sprinkle the salad with pepper and mix thoroughly.
5. 5. Vegetable oil is heated almost to a boil, but it should not boil. After which it should be immediately poured into the salad.
6. 6. Everything is thoroughly mixed.
7. 7. After the oil has cooled, add the garlic passed through a press and pickled mushrooms.
8. 8. The salad can be stored in the refrigerator for up to two weeks.

To prepare carrot and asparagus salad you will need:

• 1 package of dried soy asparagus;
• 1.5 kg carrots;
• 1 onion;
• 1 tsp each ground red and black pepper;
• 4 tsp. ground coriander;
• 1 tbsp. l. soy sauce;
• 100 ml vegetable oil;
• 5 cloves of garlic;
• essence 70% – 2 tbsp. l.;
• salt, sugar to taste.

Cooking method:

1. 1. Soak a bag of asparagus in warm salted water. Soaking time is 1.5 hours.
2. 2. Peel and chop the carrots using a special grater or sharp knife.
3. 3. Place the chopped vegetable in a wide container, add salt, sugar, and essence. Lightly mash with your hands until the juice appears, put in a cool place for 15 minutes.
4. 4. Finely chop the onion and fry in well-heated vegetable oil.
5. 5. After the onion is fried, add coriander, pepper, garlic and chopped asparagus to it.
6. 6. Stir, add soy sauce and fry for 1 minute.
7. 7. Pour everything into the carrots, mix thoroughly and put in the refrigerator to cool.

To prepare the dish you will need:

• 400 g carrots;
• 1 onion;
• 3 cloves of garlic;
• 50 ml vegetable oil;
• 2 tbsp. l. 9% vinegar;
• ¼ tsp. coriander;
• a pinch of sugar;
• ground black and red pepper to taste;
• salt to taste.

Cooking method:

1. 1. Peel, wash and cut the carrots using a special grater or using a sharp knife.
2. 2. The garlic must be peeled and finely chopped.
3. 3. Crush the coriander with the wide part of the knife on the board.
4. 4. Add pepper, coriander, salt, sugar, garlic to the carrots. You can use a special seasoning for carrots in Korean.
5. 5. Finely chop the onion and fry in a frying pan until brownish. Then discard the onion and pour hot vegetable oil over the carrots.
6. 6. Add vinegar, mix everything thoroughly.

Korean carrots are a low-calorie product that will help satisfy your hunger for a long time and not cause harm to your figure.

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Source: https://nadietu.net/dietary-products/vegetables/kalorijnost-morkovi-po-korejski.html

Nutritional value of carrots in Korean

Many people really like the popular dish - Korean carrots.

The combination of sweet carrots with hot and salty seasonings is very successful, and a large amount of oil promotes better absorption of carotenes.

The only thing is that this dish contains up to 113 kcal.

And a large amount of hot spices can negatively affect the stomach, heartburn and other unpleasant moments may appear, so it should be consumed in limited quantities in this form.

You can make a Korean-style carrot salad by adding seaweed (sea mushrooms, seaweed) to it in proportions of 2:1, respectively.

This will significantly reduce the calorie content of the dish - up to 70 kcal, and the amount of nutrients will increase significantly.

How to cook homemade Korean carrots

The key to successful self-pickling of carrots in Korean is considered to be the use of the necessary spices and the presence of a special grater.

Although the absence of the latter, if desired, can be compensated for by manual cutting. Most housewives buy ready-made seasoning for homemade snacks. This simplifies the preparation and makes the salad look like store-bought. There are many variations of its preparation. They are distinguished by different proportions of ingredients and composition of spices. When choosing the best option, you can try several recipes, since everyone has different tastes and preferences. And everyone knows better which food is good for him and which is harmful.

Spicy Korean carrots

To prepare the snack you will need:

• 1 kg of fresh carrots;
• 2 tbsp. l. coriander seeds;
• 2 tsp. pepper mixtures;
• 1 small onion;
• dried garlic;
• 5 tbsp. l. sunflower oil;
• 1 tbsp. l. Sahara;
• 2 tsp. paprika;
• 1 tsp. vinegar;
• 1 tsp. salt.

1. Peel the vegetable, then, using a special grater-shredder, grate it into long strips. Leave for half an hour in a sieve to remove excess juice.
2. Place it in a wide bowl for easy mixing.
3. Add paprika.
4. Coriander grains and a mixture of peppers are ground in a mill.
5. The onion is peeled and cut into random pieces.
6. Vegetable oil is poured into a frying pan and put on fire.
7. Sauté the chopped onion until soft.
8. The garlic cloves are peeled, squeezed through a press and lightly fried in a frying pan with onions.
9. Use a slotted spoon to catch the onions and garlic from the frying pan and add a mixture of coriander, sesame seeds, salt and sugar.
10. Lastly, add vinegar essence, stir and remove the pan from the heat.

Korean carrots with asparagus

For the recipe you need to prepare the following products:

• 4 - 5 large root vegetables;
• a package of dried asparagus;
• 1 tsp each black and red peppers;
• 2 tbsp. l. coriander beans;
• 1 tbsp. l. soy sauce;
• 1 small onion;
• 5 cloves of garlic or dry garlic mixture;
• half a glass of vegetable oil;
• 1 tbsp. l. Sahara;
• 2 tsp vinegar;
• 1 tsp. regular salt.

Read also: Growing raspberries on a trellis

1. Warm water is poured into a cup, some salt is added, and the soy asparagus is soaked for 1 - 1.5 hours. You need to saturate the asparagus with water, restoring its elasticity. Don't soak it until it's soft.
2. Peel the carrots and grate them on a shredder to make a long flexible straw.
3. Place it in a wide bowl for easy cooking. Sprinkle with sugar, sprinkle with vinegar essence, salt, stir with your hands to form juice. Leave for half an hour.
4. Coriander grains are poured into a coffee grinder and finely ground.
5. Peel the onion and chop as desired.
6. Garlic cloves are peeled and squeezed through a press.
7. Vegetable oil is poured into a frying pan and put on fire.
8. Start sautéing the chopped onions until soft.
9. Add garlic gruel, ground coriander and pre-cut asparagus to the onion.
10. Add soy sauce to the frying pan, stir, fry for 5 minutes.
11. The finished refried mixture is poured over the carrot mixture.
12. Stir the contents of the bowl, cool slightly and put in the refrigerator for an hour or serve immediately.

Korean carrots with mushrooms

Personal preferences in this dish are important. By selecting spices to suit your taste, taking into account their beneficial properties, you can get many variations of this snack: from spicy food to a delicate salad.

For the recipe you should stock up on:

• 2 medium root vegetables;
• 2 tbsp. l. vegetable oil;
• 80 g of mushrooms - it is better to choose champignons;
• 1 onion;
• dried garlic;
• 1 tsp. vinegar;
• a pod of chili pepper;
• salt and sugar.

1. The carrots are peeled and grated on a special shredder to obtain a long soft straw, which is poured into a cup.
2. Then it is salted, mixed, lightly rubbing with hands, and left for 10 - 15 minutes.
3. Drain the resulting juice.
4. Chili pepper is finely chopped with a knife.
5. Add pepper and sugar to the carrots, mix and set aside.
6. Peel the onion and chop finely.

carrot juice

This juice is rightfully considered one of the healthiest natural juices.

It is important that this vegetable is available all year round, so you can not deny yourself the pleasure of making fresh carrots every day.

Carrot juice has a beneficial effect on the condition of blood vessels, has an anti-inflammatory effect, and helps reduce the manifestations of anemia.

Its calorie content is about 45 kcal per 100 ml. those. in a glass of 200 ml - 90 kilocalories.

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Nutritional value of boiled carrots

In many dishes, boiled carrots are added to add piquancy or to add a fresher taste.

A wonderful vinaigrette dish cannot be imagined without it.

Its calorie content is lower than raw and is only 25 kcal.

But it’s difficult to call it dietary due to its high glycemic index.

Glycemic index.

This is an indicator characterizing the rate of breakdown of carbohydrates; the higher the index, the faster the carbohydrates that enter the body are converted into simple sugars, which stimulates the release of insulin and the processing of these sugars into fats, which are stored as an energy reserve.

A raw vegetable has this index of 35, and a cooked vegetable has 85 units, this is on par with the index of a butter roll.

Therefore, despite the low calorie content, boiled carrots will cause weight gain.

The reason for the increase in the glycemic index during heat treatment is that carrots contain a large amount of indigestible fiber, which is converted into a lighter form during cooking and the index increases.

Eating boiled and fried

Of course, despite the high glycemic indicators of boiled and fried carrots, you should not exclude them from your diet.

You just need to follow some rules:

• Dishes with thermally processed carrots are eaten in the first half of the day;
• For cooking, choose only the most ripe and brightly colored root vegetables (they contain the largest amount of carotenes);
• It is advisable to combine it with other vegetables.

Dish recipes

We borrowed a salad that was wonderful in taste and nutritional quality from Jewish cuisine.

To prepare one serving you will need:

• 50 g finely grated carrots;
• 40 g grated apple (sour varieties are preferred);
• Chop three walnuts thoroughly.

For dressing, grind 15 ml of lemon juice with 10 g of honey.

The calorie content of a serving is 120 kcal.

For small children, a dish of stewed carrots with zucchini and onions will be useful.

For half a kilogram of zucchini you will need 150 grams of vegetables (2 pieces), one onion.

Carrots and onions are sautéed in a small amount of vegetable oil for 10 minutes, in which case the nutritional value can reach 120 kcal. per 100 grams, then add zucchini and simmer under a closed lid until tender, from 30 to 50 minutes, depending on how young the zucchini is or the variety.

You can add cabbage, in which case the calorie content of this dish with stewed cabbage will also be about 100 calories. per 100 grams.

Add salt and you're done!

If the dish is not for a small child, then you can add a couple of cloves of garlic.

The calorie content of this dish is 100 kcal.

Carrots make great snacks.

• Take one processed cheese;
• Two medium sized carrots;
• Three cloves of garlic and two tablespoons of mayonnaise.

Grate carrots, garlic and cheese on a fine grater, mix with mayonnaise and the appetizer is ready.

Can be served on bread or in dough baskets.

Fast, healthy and very tasty.

Steaming this vegetable will not take you much time, you will be rewarded with a result with an amount of 30 kcal. per 100 grams of product.

Korean carrots: benefits, harms, contraindications and calorie content

Korean carrots are one of the most popular East Asian dishes common in our country.
Many housewives even learn to prepare this universal snack on their own. Korean carrots not only have an amazing taste, but also many essential substances for the body.

Its benefits are also of interest to supporters of a healthy diet, however, they face the need to reduce the very high calorie content of the product (112 kcal per 100 grams).

Description and useful properties

Korean-style carrots are made from fresh root fruits, which are not subjected to heavy heat treatment, but are only mixed with a special pickling solution.

It contains vegetable oil and various spices: paprika, white or red pepper, coriander, garlic, etc.

The choice of oil remains a matter of individual preference, but there is a mandatory condition - it is poured in last in a boiling state so that all the ingredients are reliably mixed into an overall flavor ensemble.

The result is a fragrant and spicy salad that can be eaten as a snack or a meal on its own. It is noteworthy that in Korea itself there is no prototype dish for this delicacy.

In the USSR, they independently developed a recipe for Korean carrots, taking as a basis the traditional Korean dish kimchi, which is Chinese cabbage with spices.

In the Soviet Union, it was problematic to get this vegetable, and white cabbage was not suitable for production, so it was proposed to use carrots as a basis.

Beneficial features

The benefit of this salad is that it effectively replenishes vitamin deficiency. Each of us has heard since childhood that carrots help preserve and restore vision due to vitamin A. The root vegetable really holds the record for its content, and 100 grams of salad contains 767% (!) of the daily intake.

The high fiber content is also of great value (4.8 g per 100 grams, 25% of the norm).

Coarse dietary fiber from carrots produces moderate irritation of the intestinal walls, which improves peristalsis by stimulating blood circulation.

This property is of great importance for those who suffer from chronic constipation and are trying to lose weight. True, the second category of people will have to make a carrot snack without oil, which significantly increases the calorie content of the dish.

The benefits of Korean carrots include many other positive effects:

• spices and herbs enrich the already diverse composition of antioxidants, which are necessary to neutralize free radicals, which are an oncological threat to the body;
• beta-carotene, in addition to its therapeutic effect on the eyes, is involved in strengthening the musculoskeletal system, and calcium, which is also found in the salad, helps it in this;
• the constant presence of Korean carrots in the diet ensures the effective removal of toxins from the liver and cholesterol from the blood vessels;
• 100 grams of salad contain 26% of the daily requirement of tocopherol (vitamin E) - a powerful antioxidant that prevents tissue aging by preventing cell peroxidation and thins the blood, protecting the cardiovascular system from the formation of clots.

When discussing the calorie content of Korean carrots, the average default value is taken, which is approximately 112 kcal per 100 grams. However, the actual energy value of a dish can be noticeably higher if the cook pours oil on it “from the heart.”

Some recipes also increase calories by adding sugar. All these points should be taken into account when preparing - if you wish, you can not add oil at all or do with a minimum, then the dish will remain completely dietary.

Remember also that the stomach needs to expend a lot of energy to digest an almost raw vegetable, which also reduces the actual nutritional value.

Restrictions

Although Korean carrots are an excellent digestive stimulant and a very healthy product, they can be harmful to humans. This applies to situations where the body’s condition can only worsen from eating such a spicy dish.

First of all, this applies to people with inflammatory processes and diseases in the digestive system: gastritis, peptic ulcers, inflammation of the small or large intestine.

If you have these ailments, it is better to avoid eating this delicious salad.

You should not eat carrots if you have an excess of vitamin A, which is immediately indicated by yellowing of the feet and palms. Most often, this symptom manifests itself in children whose bodies cannot yet fully absorb and process carotene.

Energy value and composition

Source: https://ozak.ru/pitanie/product/morkovka-po-koreyski.html

Growing on the balcony

Many people, when buying vegetables in stores, worry about the amount of nitrates and pesticides in the fruits, but there is no garden for growing vegetables.

And the joy from a grown fruit is much greater than from a purchased one.

Therefore, you can increasingly see tomatoes, cucumbers, and peppers in pots on balconies.

You can also grow carrots in flower pots.

During the growing season, the stems have a very interesting and pleasant aroma, and exotic greenery will look interesting in the apartment.

For such an event you will need:

1. seeds;
2. soil mixture (4 parts soil + 1 part sand);
3. long pot, 25 - 30 cm deep;
4. You can sow the entire surface, gradually thinning out the seedlings as they grow.

Then the room will be filled with aroma, and the pot will always seem full of greenery.

Water as the mixture dries.

Thus, carrots are a low-calorie product, the properties of which vary depending on the type, variety and preparation method.