Korean food
Korean food have long been popular in Asian cuisine, but today they are also very popular in Europe. Korean spicy pickled
Ńarrot is the best example of real and original Korean food if you are not in Korea, available to cook at home in any country.
An easy-to-make korean carrot dish worthy of a place on the table of many families, as it is not only tasty, but also healthy.
Korean carrot are prepared from fresh root vegetables, which are mixed with spices, pepper, paprika, chili, coriander,
etc. To achieve the desired aroma and taste, you must definitely add a lot of garlic to the dish. All this must be poured with
hot oil, it is better that it be olive, as it is very useful for the body. To make the final taste not bland, you need to add a
little apple or wine vinegar.
Beneficial features
Due to the composition of trace elements and vitamins, Korean carrot have a positive effect on vision, as it
contains carotene. In addition, this product increases the metabolic rate, provokes appetite and improves digestion in general.
It is also worth noting the influence of B vitamins, which have a positive effect on the condition of the
capillaries. There is also vitamin PP in this salad, which has a vasodilating effect.
Use in cooking
Korean carrot can serve as an independent salad that can decorate any dish.
In addition, it can be an excellent ingredient in various dishes, for example, this type of carrot is used as a
filling for rolls, and it is also added to salads and pastries.To diversify the taste of Korean carrot, you can
add other ingredients to its composition, mayonnaise, mushrooms, eggplant, onions, soy meat, etc. Thus, this salad turns
out to be even more tasty and healthy.
Health impact
The benefits of Korean carrot during colds are due to the presence of garlic in the salad. It has been found that regular
use of this product improves the condition of blood vessels and the heart.
Reasonable use
carrot in Korean in large quantities cannot provoke the occurrence of diseases. It is worth limiting the consumption of
Korean carrot is reasonable for people with liver and kidney diseases. Korean carrot may not be suitable for people with
diseases of the liver, pancreas and stomach. Limit the amount of food consumed in diabetes. Contraindications to the use of
Korean carrot are possible in people who are prone to intestinal disorders. You should not use spicy carrot for Korean
children and pregnant women.
Nutritional value, vitamins and minerals
The energy value of Korean carrot:
Calories: 1126 kcal.
Proteins: 1.2 g
Fat: 8.2 g
Carbohydrates: 9 g.
Vitamin PP (Niacin equivalent) 0.9992 mg
Vitamin H (biotin) 0.05 mcg
Vitamin E (alpha-tocopherol) 3.9 mg
Vitamin C (ascorbic acid) 4.2 mg
Vitamin B9 (folic acid) 6.9 mcg
Vitamin B6 (pyridoxine) 0.1 mg
Vitamin B5 (pantothenic acid) 0.2 mg
Vitamin B2 (riboflavin) 0.06 mg
Vitamin B1 (thiamine) 0.05 mg
Vitamin A 6900 mcg
Vitamin B3 (PP) 0.8 mg
Vitamin A (retinol equivalent) 6.9 mg
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