How much starch is in carrots

Carrots are one of the most popular root crops in our latitudes. It is impossible to imagine first and second courses, fresh salads and festive snacks without it. Nutritionists recommend including the product in the daily diet to replenish the reserves of vitamins and minerals.

In the article, we will talk about carrot starch, its amount in the product and its benefits.

Is there starch in carrots

Is a carrot a starchy vegetable or not? Yes she is among the starchy vegetables, along with beets and potatoes... The latter contains 10-15 g of starch per 100 g. In 100 g of fresh carrots - 1.43 g of starch, which is 8% of the daily value. After heat treatment, its amount is reduced by half.

In the gastrointestinal tract, starch undergoes a hydrolysis stage and turns into glucose Is one of the fastest sources of energy for the brain. Gray matter consumes about 20% of the calories received. There are no spare reservoirs for storing this substance in the body, and for normal functioning the brain must absorb 120 g of sugar per day. Accordingly, in order to replenish glucose stores, this glucose must be obtained - for example, from fresh vegetables or fruits.

Starch is broken down into individual glucose molecules, which are converted into fat... But not all starch behaves this way. The most beneficial is the resistant, or resistant type, found in raw vegetables. It, penetrating unchanged into the large intestine, is not absorbed in the digestive tract and is not harmful to the human body. There it serves as a breeding ground for beneficial bacteria.

Heat treatment turns resistant starch into regular starch, which is then deposited on the sides in the form of a fat layer.

The photo shows a fruitful hybrid of carrots Canada f1.

Incompatible products

Nutritionists do not recommend combining starchy foods with protein ones, even contrary to the popular belief that meat should be eaten with vegetables.

This is due to the characteristics of the assimilation of starch:

• alone, carbohydrates are absorbed within 3-4 hours;
• the ideal environment for the digestion of carbohydrates is alkaline, proteins - acidic;
• animal proteins take longer to digest than carbohydrates;
• excess glucose is converted to fat.

Adherents of a separate type of food do not recommend combining meat and cooked carrots in one plate due to the difficulties encountered in the process of simultaneously digesting such foods.

Interesting. The European Union adopted a special regulation in 1991, according to which carrots became a fruit. All the fault is the Portuguese carrot jam, exported to the EU countries. European legislation provides for the cooking of jam and jam only from fruits, and the inhabitants of Europe did not want to lose their delicacies.

Ideal food combinations

So that the meal is not only tasty, but also healthy, carrots are best combined:

• with starchy foods: rice, wheat, spelled, buckwheat, millet, bulgur, corn, potatoes;
• with fat-containing products: cream, vegetable and butter, cheeses, sour cream, nuts.

The body gets the most benefit from eating fresh carrots.

The recommended daily intake of carbohydrates is 30 g. It is quite difficult to get it from one carrot, for this you will have to eat about 2 kg of raw vegetable.

Starch application

You will not find carrot starch on store shelves... Due to the scanty content in root crops, it is irrational to produce it. But it belongs to the same type as the potato, which is used in cooking, cosmetology, and traditional medicine.

Based potato starch sauces are prepared, it is added to cream for thickening, vegetable and meat dishes to thicken.

It is used in home cosmetology for making masks for face, body and hair.

In folk medicine, the product is used for treatment of stomach ulcers and alcohol poisoning due to enveloping properties.

Reference. Starch is used for grooming pets - it is applied to the coat and combed with a brush.

In the food industry, starch is included in the composition noodles, marmalade, chips, sausages, quick soups, jelly, mayonnaise, ketchup, pastry powder creams and dough. Gluten-free products are made from it. The powder is widely used in Asian cuisine.

Starch is added as a baking powder in the production of cosmetics and pharmaceuticals in tablet form and a number of solutions for intravenous infusion.

The technical application is quite wide: the powder is used to create glue for wallpaper, adhesive tapes, fabric sizing agents.

In everyday life, starch is used:

• as a powder for babies;
• for starching clothes;
• as a streak-free window cleaner;
• for polishing silver to a shine;
• to remove greasy stains from textiles;
• to soothe irritated skin after insect bites and sunburn;
• to get rid of unpleasant shoe odors.

Homemade mask instead of botox

Smooths out fine wrinkles and tightens the skin of the face.

To prepare the mask, you will need 1 tbsp. l. starch and 200 ml of boiling water. The powder is poured with hot water, mixed and left to cool completely. Then add 5 tbsp. l. fresh carrot, 1 tbsp. l. fat sour cream and mix until smooth.

The mask is applied in a thin layer 5-6 times: applied one, left to dry, applied the second, and so on. The mask is left on the face for 15 minutes and washed off with warm water. The result will appear after 10 regular sessions. The frequency of application is 2 times a week.

Firming mask

The mixture has a noticeable lifting effect, tightens the skin, makes it smooth and elastic. Kefir and starch are mixed in equal proportions with whipped protein. The composition is applied to a cleansed face for 15 minutes, then washed off with cool water. The frequency of application is 2-3 times a week.

Whitening mask

A mixture of starch and lemon juice in equal proportions can lighten freckles and age spots. The mask is applied to clean skin for 10 minutes and washed off with warm water. The effect is noticeable after the first application. The frequency of procedures is 1-2 times a week.

Kissel for stomach ulcers and gastritis

Starch-based kissel is taken in a liquid and jelly state... To prepare drinking jelly, take 1 tbsp. l. starch per 1 liter of cold water, jelly-like - 3 tbsp. l. for 1 liter of liquid.

The starch is stirred in water, then poured into boiling syrup from berries, fruits or dried fruits, brought to a boil and cooled.

Nutritionist recommendations

So that the use of raw and thermally processed carrots is only beneficial, nutritionists recommend:

1. Cook carrots quickly to preserve vitamins, minerals, and starches.
2. Include fermented vegetables (sauerkraut) in the diet to normalize healthy intestinal microflora and better assimilate starchy foods.
3. Eat high-quality butter (at least 82.5% fat) and unrefined vegetable oil (olive, sesame, linseed, pumpkin) along with carrots.
4. Eat as much raw carrots as possible for healthy gums, teeth and digestive system.
5. Drink fresh for the prevention of diabetes and growth retardation in children.
6. Eat an orange vegetable for prevention and as an aid in the treatment of arthritis.Beta-carotene and vitamin A help relieve inflammation in joints, ligaments and muscles.
7. Season carrot salads with sour cream for better absorption of fat-soluble vitamins D, E, K.

Conclusion

Carrots contain not that much starch compared to potatoes - only 1.43 g per 100 g of raw product. Nutritionists recommend eating fresh root vegetables because they contain resistant starch that is safe for health. Freshly squeezed juice can be drunk even with diabetes mellitus - synthesized glucose does not cause a sharp jump in blood sugar.

For better assimilation of starch, carrots are combined with starchy foods (cereals, potatoes, legumes), vegetable and butter, nuts, but combinations with meat are avoided.