Carrots with raisins – culinary recipe with photos

Calorie content of carrots

Carrots are a garden biennial root crop, usually orange in color, reaching a height of up to 1 m and blooming from June to August.
The low calorie content of carrots allows this vegetable to be used as a dietary product in many diets. It is used in the cuisines of different countries in different forms.

Carrot puree is used as baby food, carrots cut into strips and deep-fried are a healthier alternative to French fries, and when dehydrated they are made into powder, flakes and chips, which, regardless of how many calories are in carrots, have a fairly high energy content value.

Useful properties of carrots

Most varieties of carrots contain about 88% water, 7% sugar, 1% protein, 1% fiber, 1% ash and 0.2% fat.

Carrots, whose calorie content is 41 kcal per 100 g, are rich in beta-carotene, which is converted in the liver into vitamin A, which in turn is converted in the retina into rhodopsin, a purple pigment necessary for night vision. Beta-carotene protects the eyes from macular degeneration and age-related cataracts.

Carrots are also rich in antioxidants and minerals. Many studies confirm that the vegetable reduces the risk of developing cancers such as lung, breast and colon cancer. Excessive consumption of carrots can lead to a condition in which the skin turns orange.

The low calorie content of carrots allows this vegetable to be used in various diets. A daily diet high in carotenoids—the carrot diet—reduces the risk of cardiovascular disease. Carrots are not only rich in beta-carotene, but also in alpha-carotene and lutein.

Also, carrots, which are low in calories, contain soluble fiber, lower cholesterol and low-density lipoproteins, and increase high-density lipoproteins, which helps reduce the risk of blood clots and heart disease.

Regular consumption of carrots can improve the appearance of skin, hair and nails, and prevent the risk of stomach and gastrointestinal ulcers.

Calorie content of carrots: nutritional and energy value of the root vegetable

The low calorie content of carrots allows this root vegetable to be used as a dietary product, since the body spends much more energy on assimilation of the vegetable than it receives from its consumption.

The nutritional value and calorie content of raw carrots per 100 g of vegetable is:

• Carbohydrates – 9.6 g;
• Sugar – 4.7 g;
• Dietary fiber – 2.8 g;
• Fats – 0.24 g;
• Proteins – 0.93 g;
• Vitamin A – 835 mcg;
• Beta-carotene – 8285 mcg;
• Lutein – 256 mcg;
• Calorie content of carrots – 41 kcal;
• Thiamine – 0.066 mg;
• Riboflavin – 0.058 mg;
• Zeaxanthin – 256 mcg;
• Calcium – 33 mg;
• Potassium – 320 mg;
• Pantothenic acid – 0.273 mg;
• Vitamin B6 – 0.138 mg;
• Magnesium – 12 mg;
• Folic acid – 19 mg;
• Vitamin C – 5.9 mg;
• Nicotinic acid – 0.983 mg;
• Manganese – 0.143 mg;
• Phosphorus – 35 mg;
• Sodium – 69 mg;
• Vitamin E – 0.66 mg;
• Fluoride – 3.2 mcg.

Nutritional value and calorie content of stewed carrots, the ingredients for the preparation of which are 800 g of carrots, 100 g of butter, half a glass of water, 1 tsp. salt and sugar, per 100 g of dish is:

• Proteins – 0.9 g;
• Fats – 8.9 g;
• Carbohydrates – 6.4 g;
• Dietary fiber – 2.4 g;
• Sodium – 17.7 g;
• Calorie content of stewed carrots is 108 kcal.

Nutritional value and calorie content of carrot salad, the ingredients for the preparation of which are: 2 large carrots, 3 tomatoes, 1 red pepper, 2 tbsp. sunflower oil and a third tsp. salt per 100 g of dish is:

• Proteins – 0.8 g;
• Fats – 7.5 g;
• Carbohydrates – 4.7 g;
• Dietary fiber – 1.8 g;
• Sodium – 32.7 g;
• Calorie content of carrot salad is 88.2 kcal.

Carrot salad with raisins and vegetable oil as in kindergarten

Dishes from the children's diet are useful not only for children, but also for adults, especially for people who care about their figure or adhere to various diets. I suggest preparing a healthy salad of carrots with raisins and vegetable oil, just like in kindergarten, which is perfect for breakfast or an afternoon snack. The ingredients are designed for 4 children's servings; if you are cooking for adults, then increase the amount of products.

• Total cooking time – 0 hours 20 minutes
• Active cooking time – 0 hours 10 minutes
• Cost - very economical
• Calorie content per 100 g – 136 kcal
• Number of servings – 4 servings

How to prepare carrot salad with raisins and vegetable oil No. 15

Ingredients:

• Carrots – 300 g
• Sugar – 24 g
• Raisins – 48 g
• Vegetable oil – 28 g
• Lemon – 21 g

Preparation:

Technological map No. 15 of carrot salad with raisins and vegetable oil as in kindergarten.

Technology for preparing carrot salad with raisins and vegetable oil as in kindergarten.

To prepare the salad, take fresh carrots, sugar, raisins, vegetable oil, lemon.

Any variety of raisins is suitable for making salad. It is advisable that the raisins are not overdried. Rinse the raisins with boiling water and place in a small container, pour boiling water for 3-5 minutes.

Drain the water. Place the washed raisins on a paper towel or napkin. Dip on all sides.

When choosing carrots, pay attention to appearance. Buy a vegetable that is bright orange. The brighter the color of the carrot, the more carotene it contains. Fruits weighing up to 150 g are considered more juicy. Choose carrots with a smooth surface, firm to the touch, and without black spots or cracks.

Root vegetables should be thoroughly washed in running water using a washcloth, dried with a napkin, and peeled. Then you need to grate the carrots on a fine grater.

Add washed and dried raisins to the grated carrots.

Sprinkle with granulated sugar.

Rinse the lemon under running water, wipe with a towel, and cut in half. Squeeze out the required amount of juice (a little more than a tablespoon) and pour it over the carrots.

Mix all ingredients.

Season with vegetable oil.

Carrot salad with raisins and vegetable oil, just like in kindergarten, is best prepared for one serving and consumed immediately after preparation to saturate the body with healthy vitamins.

How many calories are in carrots: an easy diet for weight loss

The low calorie content of carrots allows this root vegetable to be used in various diets, since along with its beneficial properties and weight loss, it also helps cleanse the body of waste and toxins.

The carrot diet is excellent for the winter season, as this vegetable perfectly retains its beneficial properties throughout the winter. There are several options for a carrot diet, the calorie content of which is negative.

The first version of the carrot diet is designed for three days, during which you can lose 3-3.5 kg of excess weight. For each meal you need to eat 1-2 grated large carrots with lemon juice and 1 tsp. honey In addition to grated carrots, you must eat one fruit of your choice: pomegranate, orange, grapefruit, apple or kiwi. Snacks on such a short diet include lemon water with mint or tea without sugar.

Chemical composition and nutritional value

Carrots are deservedly called a multivitamin root vegetable. It contains fiber, mineral salts, saturated and unsaturated fats. Just 100 g of the product can supply the body with a daily dose of vitamin A.

The table shows the vitamin composition of carrots.

Easily digestible carbohydrates:

• starch - 1.43 g;
• sugar - 4.74 g;
• glucose - 0.59 g;
• sucrose - 3.59 g;
• fructose - 0.55 g.

Essential amino acids: arginine, valine, histidine, isoleucine, leucine, lysine, methionine, tryptophan, phenylalanine.

Essential amino acids: alanine, aspartic acid, glycine, glutamic acid, proline, serine, tyrosine, cysteine.

Saturated fatty acids: palmitic, stearic.

Monounsaturated fatty acids: palmitoleic, oleic (omega-9).

Polyunsaturated fatty acids: linoleic, linolenic, omega-3 and omega-6 fatty acids.

KBJU and glycemic index

Nutritional value of carrots per 100 g:

• calorie content - 41 kcal;
• proteins - 0.93 g;
• fats - 0.24 g;
• carbohydrates - 6.78 g;
• fiber - 2.8 g;
• water - 88.29 g;
• ash - 0.97.

Carrots are among the foods with a low glycemic index (GI). This means that eating raw vegetables does not cause a sharp increase in blood sugar. The GI of carrots is 35 units.

The glycemic index depends on:

• heat treatment of the product - for boiled carrots it is 85 units;
• fiber content - the more there is, the lower the GI.

Is it suitable for weight loss

Nutritionists recommend including raw carrots in your weight loss menu. The lack of fat makes it low in calories. Fiber cleanses the intestines and increases metabolic processes, sucrose reduces cravings for sweets. Fructose increases energy, which is important for people involved in active sports.

The sweet and crunchy root vegetable makes a great snack. Even if you eat carrots before bed, there will be no delay in weight loss.

Salad carrots raisins cheese

Easy to cook, delicious to eat! Available ingredients. Carrot raisin cheese salad - a new taste of the carrot salad familiar from childhood. Raisins will add sweetness, cheese - a small note of piquancy. Preparing this salad does not take much time; the ingredients can be found in any refrigerator. The dish is suitable for the daily menu, but if you replace the mayonnaise with sour cream, the salad will fit perfectly into baby food, as well as into the diet of those who want to lose weight. You can also serve it as a holiday dish if you put all the ingredients in layers in a transparent salad bowl.

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Ingredients and how to cook

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ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 10 min

cooking method

1. Let's start preparing the salad by preparing the raisins. It is better to take seedless varieties. It should be washed thoroughly and soaked in hot water for 10-15 minutes. Then place the raisins in a sieve, let the water drain, spread a paper towel and spread the raisins on it in a thin layer so that excess moisture is absorbed into the paper. 2. Now let's take care of the carrots. It must be washed, peeled and grated. The size of the grater is not important here, you can grate it on a coarse one, or on a medium one, I grated it on a grater for Korean carrots. 3. Time to get busy with the cheese. It also needs to be grated. Here it is better to use a smaller grater, otherwise the taste of the cheese will overwhelm everything else. 4. The time has come to mix all the ingredients and dress the salad. 5. Speaking of refueling. It's a matter of taste what you prefer - mayonnaise or sour cream. With mayonnaise it will be spicier, with sour cream it will be more tender. Butter, I think, will not work at all in this recipe. With mayonnaise prepared yourself, the salad will be even healthier. 6. It is not necessary to salt the salad; the saltiness of the cheese is enough. 7. Our dish is ready, put it in a salad bowl and serve. 8. You can also prepare a festive version of the salad. To do this, put the products in the salad bowl in the following sequence. First, carrots, coat the layer with mayonnaise, then raisins, no need to coat them, and grated cheese, which we also coat with mayonnaise on top. In this case, it is better to take more cheese and grate it on a medium grater. Let the salad sit for a couple of hours in the refrigerator, decorate to taste and serve.

Sources: https://menunedeli.ru/recipe/salat-iz-morkovi-s-izyumom-i-rastitelnym-maslom-kak-v-detskom-sadu/ https://1000.menu/cooking/31601-salat- morkov-izum-syr https://mirvinograda.ru/moskovskij-ustojchivyj-skuin-675/

Beneficial features

Thanks to its rich vitamin and mineral composition, the presence of amino acids and unsaturated fatty acids, carrots have a beneficial effect on well-being.

Product benefits:

• general strengthening of the body;
• increased vision with myopia;
• replenishment of vitamins, micro- and macroelements;
• increasing resistance to viruses;
• maintaining the functioning of the heart muscle;
• normalization of blood pressure;
• improved digestion;
• reducing the risk of stroke;
• acceleration of metabolism;
• prevention of cancer;
• removal of small stones and sand from the kidneys;
• improving the appearance of skin, nails, hair;
• increasing the elasticity of the skin;
• removal of toxins;
• healing of small wounds in the oral cavity;
• increased hemoglobin;
• normalization of the hormonal levels of women and men.

Healthy recipes

To prepare a tasty and healthy salad, nutritionists advise using fresh carrots.

Rules for selecting and preparing the product:

1. It is enough to wash young root vegetables and rub them with a stiff brush. Nutrients are concentrated under the delicate skin.
2. Cut off the green parts of the carrots, as they add unnecessary bitterness to the salad.
3. Soak limp carrots in clean, cold water.
4. To prepare salads, choose thick and short root vegetables with a rounded tip. They are the sweetest and juiciest.
5. If the carrots are sweet enough, no sugar is added. This also makes it possible to reduce the calorie content of the finished dish.

For better absorption of carotene, season salads with vegetable oil - this substance dissolves in vegetable fat.

Reference. From carrots cut into large pieces, carotene is absorbed by 5%, from grated carrots - by 20%, and when vegetable oil is added - by 50%.

Salad with grated carrots and apples

Even those who don’t have a soft spot for carrots will enjoy this juicy and crispy salad with honey-orange dressing.

Ingredients:

• carrots - 2 pcs.;
• apple - 2 pcs.;
• orange - 1 pc.;
• honey - 1 tsp.

Peel carrots and apples and grate on a coarse grater. Squeeze the juice from the orange, add honey. Pour the dressing over the salad, stir and let sit for 20 minutes.

Beetroot salad

This fresh and tasty salad is a great addition to veal, pork and poultry dishes.

Ingredients:

• carrots - 2 pcs.;
• beets (large) - 1 pc.;
• garlic - 2 cloves;
• refined sunflower oil - 3 tbsp. l.;
• vinegar - 1 tbsp. l.;
• salt, sugar, ground black pepper - to taste.

Peel the carrots and beets and chop them on a Korean carrot grater. Place in a deep bowl, add garlic, passed through a press, salt and pepper, add sugar, season with oil, vinegar and mix. Leave to brew for 30 minutes in the refrigerator.

Advice. Use sesame, flaxseed or olive oil instead of sunflower oil for a richer salad taste.

Salad with nuts

Bright, juicy and full of vitamins - just what you need in the cold winter, when the body reacts sharply to the lack of fresh vegetables.

Ingredients:

• carrots - 4 pcs.;
• hazelnuts, almonds or walnuts - 40 g;
• parsley - 1 bunch;
• half a lemon;
• olive oil - 3 tbsp. l.;
• grain mustard - 1 tbsp. l.;
• honey - 1 tsp;
• salt, ground white pepper - to taste;
• raisins - 30 g.

Preparation:

1. Fry the nuts in a frying pan until lightly browned, leave to cool, then chop into large pieces.
2. Peel and chop the carrots on a Korean grater.
3. Wash the parsley, dry it on a paper towel and chop finely.
4. Prepare a dressing from oil, mustard, honey, lemon juice, pepper and salt.
5. Mix the ingredients in a deep bowl and season. Serve after 15 minutes.

Salad with bell pepper and herbs

This salad will decorate both festive and everyday tables, and is well suited as a side dish for meat and fish.

Ingredients:

• carrots - 2 pcs.;
• bell pepper (green or red) - 1 pc.;
• salt, pepper - to taste;
• apple cider vinegar - 1 tbsp. l.;
• olive oil - 2 tbsp. l.;
• parsley, celery leaves - to taste.

Grate the carrots on a coarse grater. Peel the pepper and cut into thin, oblong strips. Wash the greens, dry and finely chop. Place all ingredients in a bowl, season with vinegar and oil, salt and pepper. Place the salad in the refrigerator for 30 minutes and serve.

Grated carrots with sugar

This is the simplest and most popular salad - “originally from childhood.” Grate the peeled carrots on a medium or coarse grater, sprinkle with sugar, stir and serve immediately. The salad is complemented with any other products: dried apricots, dates, dried melon, raisins, nuts. Instead of sugar, use honey or a sweetener.

Grated carrots with sour cream

The recipe for this salad is as simple as possible. Carrots in combination with sour cream normalize digestion and improve overall well-being.

Grind the peeled carrots, sweeten with sugar and season with sour cream. The calorie content of a dish depends on the fat content of the fermented milk product. On a weight loss diet, use sour cream with a fat content of 10-15%.

Grated carrots are supplemented with herbs, dried fruits, garlic, apples, and nuts. The choice of ingredients depends on taste preferences.

Salad with celery and apples

This juicy and piquant salad will appeal to fans of celery root.

Ingredients:

• carrots - 2 pcs.;
• celery root - 200 g;
• green apple - 1 pc.;
• sunflower oil - 3 tbsp. l.;
• vinegar 6% - 1 tbsp. l.;
• dill, parsley - to taste;
• salt, pepper - to taste.

Peel the carrots and celery and grate them. Peel the apple, remove the core, cut into thin strips. Mix the salad ingredients in a bowl, season with vinegar, oil, salt and pepper. Place in the refrigerator for half an hour. Serve garnished with greens.

Radish salad

Spicy radish goes well with sweet carrots. This salad is a real vitamin bomb.

Ingredients:

• carrots - 400 g;
• radish - 150 g;
• salt - 1 tsp;
• sugar - 1 tsp;
• Dijon mustard - 1 tsp;
• parsley - 0.5 bunch;
• sunflower or olive oil - 30 ml.

Carrot salad with apple and raisins. Photo

A carrot salad with apples and raisins and sour cream is also very tasty. The recipe below will be a sweet variation of carrot and apple salad, although the ingredients for both salads are very similar.

• Carrots - 2 pcs.,
• Apple - 1 pc.,
• Raisins - 20 gr.,
• Dried apricots – 50 gr.,
• Walnuts or peanuts - 30 gr.,
• Sugar - 0.5 teaspoons,
• Sour cream - 2 tbsp. spoons.

Carrot

Carrots are a biennial plant; in the first year of life they form a rosette of leaves and a root crop; in the second year of life they form a seed bush and seeds. Carrots are widespread, including in Mediterranean countries, Africa, Australia, New Zealand and America (up to 60 species).

Calorie content of carrots

The calorie content of carrots is 32 kcal per 100 grams of product.

Composition of carrots

Carrot roots contain carotenes, phytoene, phytofluene and lycopene. Small quantities contain pantothenic and ascorbic acids, flavonoids, anthocyanins, fatty and essential oils, umbrelifsron, lysine, ornithine, histidine, cysteine, asparagine, serine, threonine, proline, methionine, tyrosine, leucine, as well as B vitamins, flavones derivatives and fatty oil. Calcium content – ​​233 mg/100 g, magnesium – 0.64 mg/100 g, phosphorus – 2.17 mg/100 g.

In terms of carotene content, carrots are superior to almost all fruits and vegetables (except sea buckthorn), not to mention their cheapness and availability at any time of the year (calorizer). To satisfy the daily requirement for carotene (6 mg), 100-200 g of carrots are enough.

Carrot roots also contain a lot of sugars, the predominant of which is glucose; a small amount of starch and pectin, a lot of fiber, lecithin and other phosphatides. Of the mineral salts, potassium salts predominate. The high content of carotene in carrots is especially valuable - up to 9 mg/%; B vitamins: pyridoxine – 0.12 mg/%, nicotinic acid – up to 0.4 mg/%, folic acid – 0.1 mg/%; vitamin D

Useful properties of carrots

Carrots are useful for a variety of diseases: anemia, bronchitis, some skin diseases, cardiovascular diseases, wound healing and especially for the eyes. A typical manifestation of vitamin A deficiency is night blindness, when visual disturbances occur at dusk and at night. But not all carotene is absorbed and absorbed. Synthesis of the vitamin and its absorption is possible only with a normally functioning liver and a sufficient amount of bile. Vitamin A is best absorbed with fat. Therefore, it is best to consume vegetables containing carotene in the form of salads and vinaigrettes, seasoned with sour cream or vegetable oil.

Carrots have an antiseptic, anthelmintic, demineralizing, choleretic, analgesic, expectorant, anti-inflammatory, and anti-sclerotic effect on the body. It also enhances the activity of the glands of the gastrointestinal tract. As a prophylactic, whole carrot juice or mixed with other juices relieves fatigue, improves appetite, complexion and vision, weakens the toxic effect of antibiotics on the body, strengthens hair and nails, and increases resistance to colds (calorizator). However, moderation should be observed when consuming juice, since in large quantities it can cause drowsiness, lethargy, headache, vomiting, and some other undesirable reactions.

Fresh carrots can be consumed daily, fifty to one hundred grams in the form of a salad before the first course or on an empty stomach for various diseases of the cardiovascular system, tuberculosis, bronchial asthma, gastritis with low acidity, diseases of the liver, pancreas, kidneys and many other ailments.

Grated carrots boiled in milk in a one-to-one ratio give a good therapeutic effect for hoarseness of voice, painful cough, chronic bronchitis and pneumonia.

Carrots in cooking

Carrots have been eaten for thousands of years. Dishes made from this vegetable are recognized by chefs from all countries. Carrots are not only tasty, they are also easily digestible by the body, which is why they are used in baby and dietary foods. Drinks, soups, salads, side dishes and delicacies are prepared from carrots; in addition, it is an indispensable ingredient in salads, vinaigrettes, sauces, seasonings and side dishes, marinades and flour confectionery products. Carrots are also widely used in the production of canned vegetables, meat and fish.

For more information about carrots, their benefits and harmful properties, watch the video clip of the TV show “Live Healthy.”

Sources:

https://www.neboleem.net/kalorijnost-morkovi.php https://agronom.expert/posadka/ogorod/zontichnye/morkov/poleznye-svoystva-i-kaloriynost-tertoy.html https://www.calorizator. ru/product/vegetable/carrot-1

About carrots

Carrots are a biennial plant with a succulent root that is actively used in cooking and medicine. So, for vitamin deficiencies, doctors recommend drinking carrot juice and eating the carrots themselves in their raw form, possibly grated. Carrot seeds are used in pharmacology, painkillers are created, and the essential oil obtained from these seeds is used in cosmetology.

Carrots have a huge amount of vitamins and minerals. Among them, vitamins B and A should be noted; the latter has a positive effect on vision, but does not cure it, it simply helps to develop correctly.