Canned carrots

Canned carrots are used in cooking in a similar way to a fresh product - as a necessary component of numerous dishes, they are added both whole or roughly cut, and in crushed form or puree. In addition, canned carrots are often added when preparing large-sized stew, boiled fish, as well as when making sauces and broths.

Often, browned carrots are introduced into meals, that is, crushed and warmed in fat until tender, but without forming a crust. In this form, you can also prepare the root crop for the winter, and then add canned carrots to the first courses and sauces for additional vitamins, improving taste and their appearance. By the way, it is recommended to add canned browned carrots twenty minutes before the main course is ready.

Surely you have tried pickled cabbage, but carrots in this form are known to few, but in vain. Preserved pickled carrots are prepared similarly to cabbage, only with some subtleties. In particular, the root crop always needs to be cleaned and then ground. The only exception is mini carrots, which are small in size and very thin skin. That is why, before preservation, clean carrot fruits are cut into circles or crushed using a grater with large cells.

According to the methods of preparation, canned carrots can be not only browned or pickled - a natural product is highly valued and uses millet, that is, one that is prepared using a minimum amount of preserving ingredients. Thus, canned natural carrots are made with the addition of salt and water, while for pickled, for example, you need to use vinegar or citric acid.

It is no secret that natural products are considered more useful for human health, so it is preferable to eat them. In particular, the benefits of carrots preserved for the human body are contained in its rich composition of natural compounds and other valuable elements.

So, carrots are rich in sugars, the leading position among which belongs to glucose. In addition, starch, fiber, pectin substances and lecithin are present in this product. From the list of mineral salts in canned carrots, potassium prevails, but the content of vitamins (especially group B), folic and nicotinic acids, as well as pyridoxine is also high.

Thanks to such an extensive complex, the use of canned carrots is recommended for bronchitis and low blood, and it is also unusually useful for the eyes and effective for healing wounds. For example, canned carrots have a therapeutic and preventive effect on chicken blindness - a vision disorder that occurs at night and dusk.