Carrots are a healthy vegetable that contains many vitamins, minerals, and fiber. This product is considered dietary, so it is suitable to supplement the diet of a person who wants to get their body in order. A bright, juicy root vegetable will not only help you lose weight, but will also have a beneficial effect on the functioning of the body.
Dietary carrot cutlets are combined with vegetables, cereals, herbs and other ingredients. A healthy vegetable dish is prepared in the oven, steamed, stewed and only fried as a last resort. Root vegetable cutlets are served as an original side dish for meat or fish dishes or as a dessert option.
Such healthy carrot cutlets!
Scientists have proven that the maximum benefit for the body can be obtained by consuming steamed rather than raw carrots. It has long been known that this orange vegetable is very good for vision. But beta-carotene, a useful provitamin A, is absorbed by the body only when eating carrots with butter. Thus, carrot cutlets can bring more benefits to the body than a raw vegetable.
What else are carrot cutlets good for?
- Their calorie content is low, which means the dish is ideal for consumption during a diet.
- Carrot cutlets have a positive effect on the entire digestive system and are completely absorbed by the body.
- The dish has an anti-inflammatory and antiseptic effect on the gastric mucosa, reducing any painful sensations.
- Carrot cutlets help cleanse the body of waste and toxins that negatively affect the functioning of the entire body.
The benefits of carrot cutlets have been proven, all that remains is to learn how to cook them. To do this, we present their simple recipes.
Product calorie analysis
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Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.
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Carrot cutlets 1-234 each
rich in vitamins and minerals such as: vitamin A - 213.3%, beta-carotene - 230.4%, vitamin E - 20%, magnesium - 11.5%
- Vitamin A
is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity. - B-carotene
is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A. - Vitamin E
has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed. - Magnesium
is involved in energy metabolism, the synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain the homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
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The nutritional value
— content of carbohydrates, fats and proteins in the product.
Nutritional value of food product
- a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins
, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.
Carrot dishes are recommended for children's, dietary and medical nutrition. Carrot cutlets
prepared according to our recipes are tasty, healthy and, most importantly, easy to prepare.
Fried carrot cutlets: calorie content per 100 grams and recipe
It is almost impossible to force a child to eat boiled carrots. But no kid will refuse sweet carrot cutlets.
The step-by-step preparation of this dish is as follows:
- Raw carrots (1 kg) are peeled and grated on a fine grater.
- Beat eggs (2 pieces) separately with sugar (2 tablespoons) and a pinch of salt.
- In a deep bowl, carrots and sweet egg mass are combined.
- Add flour (150 g) and knead the dough.
- Using two tablespoons, form carrot cutlets, roll in breadcrumbs or flour and fry in vegetable oil (3 tablespoons) on both sides for 7 minutes.
It is recommended to serve the dish with sour cream. The calorie content of carrot cutlets fried in vegetable oil is 152 kcal. By the way, if the dish is being prepared for adults, you can not add sugar to the carrot dough, but replace it with fried mushrooms and onions. The calorie content of such a dish will be even lower.
What products does the root vegetable go with?
To prepare dietary carrot cutlets, use grated raw, boiled, stewed carrots or cake after preparing the juice. Onions, cabbage, beans, zucchini, paprika, beets, and potatoes are added to the base. The last vegetable is used in minimal quantities, as it increases the number of calories. Chopped herbs complement or decorate the finished dish.
You can simmer the ingredients in low-fat milk before grinding. If you follow the principles of a healthy diet, then use ground buckwheat or oatmeal to bind the ingredients, rather than starch or wheat flour. Carrot cutlets will become more dietary if you supplement them with muesli or bran.
You can make carrot dessert at home. Delicious, aromatic and sweet carrot cutlets with the addition of fruit (usually applesauce) and orange zest will delight those with a sweet tooth. You can use honey instead of sugar. The dietary dessert is supplemented with dried fruits, berries, nuts, vanilla, and cinnamon.
Carrot cutlets with semolina
Carrot cutlets have the same golden brown crust as chicken cutlets. At the same time, they taste no worse, and you can even eat them during Lent. The calorie content of carrot cutlets with semolina is only 122 kcal.
The cooking recipe is as follows:
- Three medium carrots (300 g) are placed in a saucepan, filled with cold water and boiled for 25 minutes over medium heat. Then you need to drain the broth and pour cold water over the carrots.
- The cooled carrots are peeled and grated on a fine grater. After this, semolina (1.5 tablespoons), salt and any spices to taste (curry, black pepper) are added to it.
- Set the bowl with minced meat aside for 30 minutes so that the semolina swells.
- Form cutlets with your hands and roll them in dry semolina.
- Fry the products in vegetable oil (1 tablespoon) on each side.
The specified amount of ingredients should yield 10 medium cutlets.
Lenten carrot cutlets: calorie content and step-by-step preparation of the dish
These carrot cutlets are prepared from almost two ingredients: carrots and oatmeal, but at the same time they turn out very tasty and tender. First of all, you need to pour boiling water over the oatmeal in a ratio of 1:2 and wait until it swells well and cools down. You should get a very thick mass. At this time, the carrots need to be peeled and chopped on a fine grater or in a food processor to almost puree. Next, the ingredients are combined, salt and pepper are added and the minced meat is kneaded.
Hand-shaped cutlets are rolled in breadcrumbs and fried in vegetable oil. The calorie content of lean carrot cutlets with the addition of oatmeal is about 280 kcal per 100 grams. They can be served either with a side dish or as an independent dish.
Main conclusions
Carrots fully deserve the title of a dietary product. It is rich in vitamins, minerals, fiber, and contains a minimum of fat. The root vegetable accelerates metabolic processes, cleanses the body of harmful accumulations, quickly and for a long time satisfies hunger, and promotes fat burning.
But the product must be properly combined with low-calorie, low-fat ingredients, for example, vegetables, low-fat fermented milk, fruits, lean meat, etc. Dietary carrot cutlets will be an excellent addition to your diet.
Serve the dish as a side dish for meat or fish, eat separately during a snack or drink dessert options with tea. With such cutlets, casseroles, pancakes, the diet will be easier to tolerate, and weight loss will not stop.
Tell us in the comments if you cook carrot cutlets when losing weight, and how you do it!
Lean carrot cutlets in the oven
Delicious carrot cutlets can also be made in the oven. And first of all you need to prepare the minced meat:
- Grate carrots (3 pcs., or 500 g) on a medium grater. If necessary, drain off the released juice.
- Peel a small apple and grate it on a medium grater.
- Chop the onion into cubes and add to the carrots and apple.
- Squeeze the garlic through a press and add to the minced meat.
- Next, semolina (3 tablespoons), salt and pepper (a pinch), vegetable oil (2 tablespoons), and parsley are added to the prepared ingredients.
- The minced meat is mixed. For the semolina to swell, it is left on the table for 20 minutes.
At this time, the oven is preheated to 180 degrees, the baking tray is covered with foil and greased with vegetable oil. Cutlets are formed from minced meat, rolled in breadcrumbs and placed on a prepared baking sheet. The carrot cutlets are baked for just 20 minutes (10 minutes on each side). Their calorie content per 100 grams is 230 kcal, and the benefits for the body are twice as great. The above products should make 9 cutlets.
The importance of carrots for the digestive tract
Carrots are herbaceous biennials of the Celery family.
In the first year of life, the root crop grows; in the second, flowering occurs and seeds appear. Currently, mainly only the root crop itself is used, and therefore carrots are dug up in the same year in which they were planted.
In ancient times, carrots were cultivated for their seeds and greens. However, already in the first century AD there are references to the consumption of its root vegetables. Carrots were probably brought to Europe in the 10th century.
Today, there are about 60 types of carrots and many varieties cultivated throughout the world. Carrots contain many vitamins:
- Vitamins B and PP stimulate cellular metabolism.
- Vitamin C helps strengthen the immune system, absorb nutrients and eliminate toxins.
- Vitamin K is involved in the formation of the bone skeleton and maintaining its strength, and prevents the development of osteoporosis.
- Vitamin E lowers blood pressure, promotes tissue regeneration, reduces seizures, and is a strong antioxidant.
The root vegetable is also a source of minerals: potassium, iron, copper, magnesium, fluorine, phosphorus, iodine, etc. Eating carrots is recommended for damage to the gastrointestinal tract:
- colitis;
- intestinal dysbiosis;
- diseases of the stomach, liver and gall bladder;
- pancreatitis.
Depending on the disease, the root vegetable is consumed raw, boiled and in other forms, and the juice is squeezed out of it. Most often you can find recommendations for consuming boiled carrot puree, since digesting a heat-treated product requires less effort from the gastrointestinal tract weakened by disease.
Carrots are also useful for growing organisms, for diseases of the organs of vision, tumors, nephritis and many other pathologies. However, you shouldn’t abuse it either.
Hypervitaminosis A (oversaturation of the body with vitamin A) leads to nausea, drowsiness, dry skin, itching and headaches. Infants vomit, lose appetite, and may develop hydrocephalus - the accumulation of fluid in the brain disrupts its normal functioning.
It is not recommended to consume the root vegetable during exacerbations of duodenal ulcer and acute gastritis. If you notice yellowing of the skin on your palms, you should reduce your consumption of carrots.
You should eat no more than two or three root vegetables per day. It is advisable to be sure of their composition and the absence of phosphates and nitrates that enter carrot cells during industrial cultivation and the active use of fertilizers. It's best if it's carrots from your own garden.
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Diet carrot cutlets
Anyone who follows a diet knows how difficult it is to create a menu for every day, coming up with a variety of dietary dishes. These include carrot cutlets. The calorie content of a dish prepared according to the following recipe is only 120 kcal, but this value can be reduced if you add less sugar to the minced meat or completely exclude this ingredient from the recipe.
For carrot cutlets you will need 200 g of boiled carrots, grated on a fine grater, 1 egg, sugar (25 g) and a little lemon juice (2-3 drops). Soft minced meat is mixed from the presented ingredients. Using tablespoons, 4 small cutlets are formed from it, which are immediately fried in vegetable oil until a crust forms.
Low-calorie carrot cutlets with apple
We offer another recipe for low-calorie cutlets, based on apples and carrots. They turn out so successful that they can even be served as a dessert to both adults and children.
Let's take a step-by-step look at how to make carrot cutlets, the calorie content of which is only 103 kcal:
- Carrots and apples (500 g each) are peeled and cut into small pieces.
- First, carrots are placed in a frying pan with butter, then milk (120 ml) is poured. Simmer the ingredients under the lid for about 5 minutes.
- Add an apple, semolina (2 tablespoons), sugar (1 teaspoon) to the vegetables in the pan. All ingredients cook together for another 2 minutes.
- Mash the contents of the frying pan well into a puree, then transfer to a bowl and cool.
- Add an egg to the carrot-apple mince, mix and make cutlets.
- Roll the products in breadcrumbs and fry in oil (2 tablespoons) on both sides.
Why you should eat carrots on a diet
Carrots are high in carotenoids, which are yellow, orange and red plant pigments. It contains beta-carotene - this is provitamin A - a substance from which our body produces extremely valuable vitamin A. Its deficiency can lead to vision problems, decreased resistance to infections, dry skin, nervous system disorders, and in women - to amenorrhea .
Vitamin A is a fat-soluble vitamin, so carrots are best eaten with the addition of vegetable oil or butter.
Beta-carotene accelerates tanning and gives the skin a beautiful golden hue, reducing the risk of sunburn during sunbathing. Provitamin A protects against heart disease, atherosclerosis and cancer.
