Let's break down Korean carrots by calories. Calorie content and beneficial properties of asparagus

The familiar carrot is used in almost all cuisines of the world. This recognition is due not only to the taste of root vegetables, but also to their benefits. In addition to cooking, carrots are used to treat various diseases and generally strengthen the body, since the vegetable has a number of beneficial properties. The juice from this sunny fruit ranks second among vegetables in popularity after tomato.

The beneficial properties of carrots are known, perhaps even to small children.

Carrots and their juice contain vitamins A, E, B1, B2, B9, PP and C, iron, magnesium, calcium, copper, fluorine, zinc, cobalt, potassium, sodium, manganese, iodine. It is also rich in such useful substances as organic acids, monosaccharides, disaccharides, ash, fiber (coarse dietary fiber), beta-carotene.

This root vegetable helps cleanse the liver and restore its cells, has laxative and diuretic properties, helps with the presence of kidney stones, strengthens the walls of blood vessels, nourishes the heart muscle, strengthens tooth enamel and gums, removes harmful substances from the body - radionuclides, waste, toxins, excess liquid.

Carrots are also rightfully considered a true friend of people suffering from poor eyesight (myopia and farsightedness), since they can improve visual acuity.

Interesting fact

During World War II, the British military, wanting to hide innovative technologies for detecting enemy troops, claimed that their pilots ate a lot of carrots and therefore had the ability to see in the dark.

And, of course, carrots are actively used in cooking.

In Asia and Europe, it is added to salads, soups, borscht, cabbage soup, broths, pilaf, stews, and preserves. Desserts are also prepared from sunny fruits - English pudding, an Indian delicacy made from carrots boiled in milk, Jewish tzimmes. Also, a fairly simple and very inexpensive dish - Korean carrots - has gained worldwide popularity.

Many people who watch their figure (most often ladies, of course) are interested in the question of the calorie content of carrots. How safe is it for your waist? Let's find out in our article.

Calories in raw carrots

A raw vegetable contains from 32 to 44 kcal per 100 g. This indicator depends primarily on the type of root vegetable - the sweeter it is, the greater its energy value. Thus, the calorie content of fresh yellow carrots is only 32-35 kcal per 100 g. But bright orange fruits contain a lot of sugar, and therefore are more high in calories - they contain 41-44 kcal per 100 g.

It is also worth noting that fresh orange carrots are the most useful - they contain much more vitamins and microelements than pale ones. Yellow root crops (especially large ones) are considered a fodder crop and are grown, as a rule, for livestock, and not for people. But nevertheless, unfortunately, you can often find just such a product on store shelves. Therefore, if you want really tasty and healthy vegetables on your table, give preference to bright orange fruits.

Well, the most useful are considered to be fresh root vegetables, recently extracted from the soil, and not treated with chemical solutions to kill pests and increase shelf life.

It is important to know that you need to know how to use carrots correctly. For example, if you want to strengthen your gums, you should bite off the vegetable and chew it thoroughly. If you want to improve visual acuity, it is recommended to grate the raw fruit on a fine grater (not metal, otherwise the product will oxidize) and mix with low-fat sour cream.

True, the nutritional value of such a dish, accordingly, increases to 95-98 kcal per 100 g.

Calorie content of boiled carrots

This dish is especially useful for people suffering from heart disease, Alzheimer's disease, high blood pressure (hypertension) and vitamin deficiency. The thing is that when boiled, the content of antioxidants in the root vegetable increases. In addition, boiled vegetables contain phenols - substances that protect the body from aging and the formation of cancerous tumors.

But the amount of vitamin C in a heat-treated culture is almost halved. That is why, if you want to protect the body from viral infections and colds, it is better to eat this vegetable raw.

The nutritional value of this product is only 35 kcal per 100 g.

Note! In order to preserve as many useful substances as possible in the root vegetable, it is recommended to boil it unpeeled, in the peel.

Calorie content of stewed carrots

This dish is also considered dietary, but the amount of nutrients in it is slightly less than that of a raw or boiled product, because to stew the vegetable it is necessary to peel it. The energy value of the stewed product is slightly higher than the boiled one, and is about 40-45 kcal per 100 g. Quite often, housewives add butter or vegetable oil to the stewed vegetable to improve the taste.

So, when adding a few tablespoons of vegetable oil, stewed carrots become more nutritious and contain 81-85 calories. And carrots with butter contain 100-110 calories.

You can make the dish less high in calories, but no less healthy, by adding regular white cabbage to it. The nutritional value of this stew without adding oil is 38 kcal.

Calorie content of carrots in Korean

This snack is loved all over the world by both adults and children. There is no shame in serving a spicy, crispy snack even at the holiday table. It can also be served with almost any side dish - mashed potatoes, rice, buckwheat porridge, wrapped in pita bread or eaten just like that.

The spices included in this salad help strengthen the immune system, as they “kill” pathogens, improve appetite and the production of gastric juice.

But this coin, unfortunately, also has a downside - the whole point is that spices (including salt) inhibit the removal of fluid from the body. Therefore, despite the fact that the calorie content of the snack does not exceed 130 kcal per 100 grams, it is contraindicated for people suffering from kidney disease, liver disease, swelling of soft tissues, and also those who are overweight. This salad should not be on the table during a weight loss diet.

It is better to prepare the original Korean snack yourself, because flavor enhancers are usually added to the product sold in the markets, which, undoubtedly, cannot have a beneficial effect on our health.

Let's share a simple and accessible recipe for cooking carrots in Korean.

We will need:

• 400 g fresh orange carrots;
• 1 onion;
• 70 ml sunflower oil;
• 3 cloves of garlic;
• 2 tbsp. spoons of 9 percent vinegar;
• a pinch of red hot pepper, black pepper, salt and sugar;
• a quarter teaspoon of coriander.

product	calorie content	squirrels	fats	carbohydrates
carrot	35 kcal	1.3 g	0.1 g	6.9 g
boiled carrots	25 kcal	0.8 g	0.3 g	5.0 g
Korean carrots	134 kcal	0 g	9.0 g	12.9 g
Korean carrots with mushrooms	71 kcal	1.3 g	5.0 g	5.7 g
Korean carrots with asparagus	95 kcal	1.5 g	7.1 g	6.1 g
Korean carrots with cabbage	113 kcal	0 g	9.0 g	5.3 g

Carrots are a root vegetable that are orange and sweet. Its main part is water and fiber. It is very low in calories, and dishes made from it are suitable for diets.

Useful properties and composition of carrots

Carrots contain fiber and therefore improve digestion. To do this, it must be eaten raw. In addition, it retains more vitamins in its raw form.

Carrots contain a lot of vitamin A. Therefore, if you overuse them, your skin will turn orange. Vitamin A, like E, is best absorbed with fats, so the healthiest way to consume carrots is in a salad with vegetable or butter.

In addition to vitamin A, carrots contain vitamin C and B vitamins. Therefore, carrots are called “vegetables for beauty”: thanks to these vitamins, nails and hair are strengthened, skin is cleansed, and teeth are strengthened. Carrots also help neutralize damage from ultraviolet rays.

Carrot juice improves blood circulation, helps improve vision, and significantly reduces the risk of heart attack and stroke.

What are Korean carrots made from?

Korean carrots contain a certain set of products; the main ingredient, of course, is carrots. But the seasonings and method of preparation depend on them whether it will be real Korean carrots or just a carrot salad with seasonings. Classic ingredients for Korean carrots:

• the carrot itself (it is better to choose medium-sized carrots);
• seasonings (garlic, ground coriander, sesame seeds, ground red pepper, black pepper);
• vinegar, salt and sugar for marinade;
• onions and oil (onions are used when calcining oil and are not added to the finished dish).

When preparing Korean carrots, the calorie content increases due to oil, but all the beneficial properties of carrots are preserved.

Anyone who has tried natural asparagus will not immediately recognize it on the counter of a Korean kitchen. This is not surprising: by their nature, these products are completely different, and if the first is a plant, then the second is a soy milk product. Accordingly, theirs will differ significantly. From this article you will learn how many calories are in Korean asparagus and how it can be used in dietary nutrition.

Calorie content of asparagus in Korean

What we call asparagus in Korean is significantly different in calories from ordinary vegetable asparagus, which contains only 15 kcal per 100 grams. Korean asparagus is made from soy: more precisely, it is the foam that forms on the surface of soy milk when boiled, and then dried and stretched. In its finished form, this exotic product has 234 kcal for every 100 g of weight.

In stores you can find a similar product not only in ready-to-eat form, but dried, in packs. In this version, Korean asparagus has a higher calorie content - 440 units per 100 g.

It is also interesting that this product is very harmonious: 40% are proteins, another 40% are carbohydrates, and the remaining 20% ​​are fats. Despite its rather high nutritional value, the product can be included in a low-calorie menu - especially for those people who have given up food of animal origin and need to replace it with vegetable protein.

Knowing how many calories are in Korean asparagus, you can use it as an addition to vegetable salads - this will not only pleasantly diversify their taste, but will also allow you not to disrupt the overall structure of a light diet.

By the way, if you cook regular asparagus (15 kcal) in Korean style, with spices, its calorie content will not increase too much, and you can easily afford it on a low-calorie diet.

Korean asparagus and diet

Consider the option of including Korean-style soy asparagus in a weight loss diet based on proper nutrition. This option can be used by anyone who loves asparagus, but would like to adjust their weight. If you strictly follow the instructions of this diet, you are guaranteed to lose weight by 1–1.5 kg per week.

The basic principles of the diet are:

• there should be three main meals per day and 1-2 additional ones;
• Every day you need to drink at least 1.5 liters of water - water, not juices, tea and other liquids;
• It is strictly forbidden to skip breakfast and have dinner later than three hours before bedtime;
• control portion sizes - no more than one full salad plate per meal;
• while losing weight, you need to remove baked goods, white bread, cakes, pastries and generally all flour products from your diet;
• give up high-calorie side dishes - potatoes, white rice and pasta, prefer them instead;
• Avoid frying, especially breaded food; instead, mainly bake, boil, stew, grill or steam food;
• give up sweets - they are too high in calories and cause spikes in blood sugar levels, which, in turn, provoke a rapid onset of hunger.

By following these simple rules, you can quickly adjust your weight. To make the system more understandable, We present to your attention approximate diet options:

1. Breakfast: half a pack of cottage cheese, a glass of kefir.
2. Lunch: a small portion of asparagus, a glass of water (if you don’t feel like eating, you can skip this meal).
3. Dinner: a portion of vegetable soup, seafood salad.
4. Afternoon snack: an apple, or a couple of kiwis, or half a grapefruit, or an orange.
5. Dinner: a portion of lean fish, beef or chicken and a vegetable side dish of your choice.

This diet contains a lot of protein, which means that fat tissue will melt before your eyes. Follow the diet as long as necessary to achieve the desired weight - it is harmless to the body.

No matter how strange it may be, this dish has nothing to do with the asparagus plant. The main ingredient of this dish is fuju, which is prepared from the foam released during simmering soy milk. The foam is removed, dried, packaged and sent to store shelves. Korean asparagus has a light and spicy taste, and preparing such an appetizer at home is as easy as shelling pears.

Classic Korean asparagus recipe

There are many options for preparing this dish. But for those who have not encountered such a snack before, it is better to start getting acquainted with the classic recipe.

Ingredients:

• fuzhu - ¼ kg;
• rice vinegar – 20 ml;
• vegetable oil – 6 tbsp. l.;
• 10 g granulated sugar;
• 5 cloves of garlic;
• ground pepper – a couple of pinches;
• 15 g salt;
• soy sauce – 2 tbsp. l.

Cooking steps:

1. Place soy asparagus in a bowl, fill with cold water and leave to soak for a day.
2. Gently squeeze the soft fuju from excess moisture and chop into small slices.
3. In a small deep bowl, mix vegetable oil, soy sauce and vinegar, season with sugar and add salt.
4. The dressing for asparagus is almost ready, all that remains is to add garlic, which we first peel and chop using a press.
5. Pour the resulting mixture over the soy slices, pepper and mix thoroughly.
6. Cover with cling film and place in a cool place to marinate.

It is best to leave the appetizer to steep for at least 10 hours. This classic Korean asparagus salad will decorate both a holiday meal and complement your daily meal.

How to cook quickly?

But what to do if you have neither the strength nor the opportunity to wait more than a day? This snack is really delicious. In this case, you can use the instant recipe.

Ingredients:

• 1 laurel leaf;
• a couple of cloves of garlic;
• 200 g fuju;
• vegetable oil and water – 70-80 ml each;
• granulated sugar – 10 g;
• allspice – 3 peas;
• 1 tsp. salt;
• apple cider vinegar – 30 ml;
• ground pepper - optional.

Cooking steps:

1. Pour boiling water over the semi-finished soy product and let it brew for about half an hour.
2. We wash the softened workpiece, squeeze it out of the water and crumble it into convenient pieces.
3. Peel the garlic cloves and chop them using a grater.
4. Add the main component with garlic paste and mix.
5. Pour oil and water into a saucepan, add vinegar, add salt, season with sugar, bay leaves and peppercorns.
6. Bring the dressing to a boil, remembering to stir.
7. Pour hot marinade over garlic soy asparagus, pepper and cover.
8. After cooling, the snack is ready to eat.

The marinating effect can be improved by placing the fuju doused in the dressing under pressure.

It is also possible to replace salt with soy sauce. It will perfectly complement the taste of this oriental snack.

Korean asparagus with carrots

This salad can surprise not only your household, but also picky guests. How to cook Korean dried asparagus with carrots?

Ingredients:

• large onion;
• cilantro - a couple of green sprigs;
• soy asparagus – 100 grams;
• vegetable oil – 5-6 tbsp. l.;
• a couple of garlic cloves;
• medium carrot root;
• 100 g beans (green);
• Salt and ground pepper to taste.

Cooking steps:

1. 4-5 hours before cooking, fuju should be filled with water.
2. We wash the soft semi-finished product and squeeze out the remaining liquid.
3. We chop it into small strips.
4. We remove the peel from the onion, wash it and chop it into a medium cube.
5. Peel the carrot root, rinse and chop into thin slices.
6. We also cut the green beans into small pieces.
7. Season the bottom of the frying pan with oil and place the prepared vegetables into it.
8. Fry over high heat until lightly browned, add pieces of soy asparagus, reduce the gas and simmer for 10-15 minutes, covering with a lid.
9. We turn the peeled garlic cloves into a paste, and chop the washed cilantro.
10. Add the spicy ingredients to the pan, season with pepper and salt, stir and cook for a couple more minutes.
11. We wait for it to cool down and enjoy the salad.

If it seems that the vegetables are too crispy and damp, then after removing from the heat, the frying pan with the preparation should be placed in a preheated oven for 5-10 minutes.

With sesame

A very simple and at the same time delicious recipe, which can be supplemented with herbs, carrots, onions or other ingredients if desired.

Ingredients:

• vinegar (rice or apple) – 15 ml;
• dry soy asparagus – 150 g;
• 3 cloves of garlic;
• 50 ml vegetable oil;
• 15 g granulated sugar;
• 20 g sesame seeds;
• 1 tbsp. l. Korean vegetable seasonings;
• salt.

Cooking steps:

1. Soak the dried semi-finished product in boiled but cool water. 4 hours is enough, but it’s better to leave it overnight.
2. Drain the liquid and chop the soaked fuja into 3 cm pieces.
3. Sprinkle the asparagus with sugar, add salt and seasoning.
4. We add vinegar to the mixture and flavor it with sesame seeds, which should first be lightly fried.
5. Mix the resulting mixture generously.
6. Pour the vegetable oil into a saucepan and bring it to a boil.
7. Carefully pour hot liquid into the mixture and mix thoroughly.
8. When it cools down, serve.

And the appetizer will become even tastier if, after cooling, you leave it for 2 hours. This way it will be better saturated with the marinade.

Korean style with champignons

Fans of both asparagus and mushrooms will really like this variation of the recipe. A juicy and aromatic salad will not go unnoticed on the holiday table.

Ingredients:

• ¼ kg of fresh champignons;
• large carrots;
• soy sauce – 3 tbsp. l.;
• 3 peeled garlic cloves;
• wine vinegar – 100 ml;
• dry asparagus – ¼ kg;
• 2 tsp. mixtures of herbs for cooking vegetables in Korean;
• 25 ml of oil (olive or regular lean).

Cooking steps:

1. Pour boiled water over the dry soybean semi-finished product and leave for a couple of hours.
2. Transfer the workpiece into a colander to separate excess liquid.
3. Chop the asparagus into long slices and place in a convenient container.
4. Peel the carrot root and chop it using a grater.
5. We quickly wash the mushrooms under running water and chop them into small thin slices.
6. Add the chopped ingredients to the asparagus slices.
7. Squeeze the garlic cloves into the mixture using a press.
8. Season the substance with soy sauce and seasoning.
9. We supplement the preparation with vinegar and oil.
10. Actively knead and put the future salad under pressure. After 3-4 hours, serve.

If you don’t have soy sauce at home and it’s not popular with your household, then you shouldn’t buy it specifically for this recipe. This ingredient can easily be replaced with regular table salt.

Calorie content of asparagus in Korean

Fuzhu itself is quite high in calories. 100 g of product contains 440 kcal. But the salad from this semi-finished product has lower calorie content due to the addition of other ingredients. And ultimately, 100 g of finished snack contains from 200 to 250 kcal. Even a person who carefully watches their figure can afford to eat such a salad.

It is worth noting that preparing asparagus in Korean is extremely simple. And soybean semi-finished product is a fairly common product that is easy to find on store shelves.

Asparagus (asparagus) belongs to the asparagus family. The plant has many beneficial qualities. Previously, asparagus was cultivated as a medicinal plant with blood purifying and diuretic properties. Then it found wide application in cooking. It is used for preparing salads, soups, appetizers, side dishes, and served as an independent dish. The calorie content of asparagus is very low, so it is suitable for those who want to lose weight.

Calorie content, composition

The calorie content of asparagus depends on the type of vegetable and the processing method. There are white, green and purple varieties. White asparagus is softer. Purple and green asparagus have coarse fibers and fiber and have a richer flavor.

The calorie content of fresh asparagus is 21 kcal/100 g. Nutritional value of 100 grams:

• fats - 0.1 g,
• proteins - 1.9 g,
• carbohydrates - 3.2 g,
• fiber - 1.5 g.

The plant contains vitamins A, C, group B (B1, B2, B9), E, ​​PP, as well as iron, potassium, calcium, and magnesium salts.

Asparagus is boiled, baked, steamed, fried. It is added to salads and first courses. The calorie content of 100 g of boiled vegetable will be 19 kcal, steamed - 20 kcal.

The pickled product is quite popular. The calorie content of pickled asparagus will be only 15 kcal/100 g. A fried product has more calories than a boiled one: if the vegetable is fried in oil, its calorie content will be 75 kcal/100 g. There is a frozen vegetable on sale, its calorie content will be 24 kcal/100 g. In white varieties contain slightly more sugars, so the energy value will be slightly higher.

Cooked asparagus is served as a side dish, main dish, or added to salads, sauces, soups, and pasta. Omelet with asparagus has low calorie content. You can prepare a light snack - a salad of plant shoots, pieces of cheese, crackers.

ADVICE. Do not discard the water in which the asparagus was cooked. The decoction contains almost as many useful substances as the product itself.

Beneficial features

Asparagus is a good source of fiber and substances necessary for the body. The product has a positive effect on the liver, helps remove excess water and cleanse the blood. Dietary fiber helps remove waste, toxins, and pathogenic microflora from the intestines, and also creates a breeding ground for beneficial microorganisms. Low-calorie salads with asparagus fill you up for a long time.

Asparagine has a positive effect on the activity of blood vessels, heart, kidneys, and helps reduce blood pressure. The substance has antibacterial properties, so it is good to consume asparagus during a cold or illness caused by a bacterial infection. The vegetable is useful during pregnancy because it is rich in folic acid.

Regular consumption of asparagus helps get rid of phosphates and urea, which is especially important for patients with gout, nephritis (acute and chronic), as well as inflammatory processes in the urinary tract and renal pelvis. Asparagus will help get rid of stones formed in various organs and alleviate cystitis. Consumption of this vegetable has a positive effect on the condition of the epidermis, so the product should be included in the menu for those who suffer from skin diseases.

Asparagus helps improve metabolism and prevents the formation of blood clots. Due to the presence of saponins, it will be beneficial for respiratory pathologies. Since asparagus is low in calories, it can be included in the diet for weight loss. In folk medicine, infusions of roots and stems are used to treat increased heart rate, cardiovascular failure, and disruption of normal urine excretion.

Along with Jerusalem artichoke and chicory, asparagus is rich in inulin, a unique type of carbohydrate. It is not broken down in the gastrointestinal tract, therefore it is a source of food for beneficial bacteria (lactobacillus, bifidobacteria). Other beneficial properties of the substance:

• normalizes the functions of the heart and liver;
• normalizes the functioning of the central nervous system;
• stimulates bone tissue renewal;
• promotes calcium absorption;
• regulates sugar levels.

Inulin contained in asparagus is beneficial for those who want to lose weight. Once in the stomach, the substance turns into a gel, enveloping the mucous membranes and providing them with protection. Inulin has a positive effect on the metabolism of fats and carbohydrates, which is very important when losing weight. It does not increase glucose levels, so it does not cause insulin spikes. In addition, inulin regulates appetite and gives a feeling of fullness.

Harm and contraindications

Asparagus is highly allergenic. In some cases, it causes a reaction that appears as a skin rash. Moreover, an allergy can develop even when touching the sprouts.

Asparagus can severely irritate the gastrointestinal mucosa, so it should not be eaten during an exacerbation of gastritis or peptic ulcer. Other contraindications: elevated blood sugar, rheumatism, exacerbation of cystitis, prostatitis, urolithiasis.

Calorie content of asparagus in Korean

Asparagus in Korean belongs to Asian cuisine, having nothing to do with vegetables. Korean asparagus is made from soy milk foam. The calorie content of the finished product is 234 kcal/100 g.

Korean-style dried asparagus is available for sale (in packs). Its calorie content is 440 kcal/100 grams. Nutritional value of soy product:

• proteins - 40 g,
• fats - 20 g,
• carbohydrates - 20 g.

Korean asparagus is rich in vitamins A, PP, C and B, iron, calcium, potassium, magnesium. The product is added to soups, salads, and snacks. Regular asparagus can be marinated in Korean style by adding spices. The calorie content of such a dish will be 15 kcal/100 g.

Benefits of soy asparagus

Korean asparagus can be included in the diet, despite its fairly high energy value. It perfectly eliminates hunger even with a small portion size. The product contains plant estrogens, which reduce the risk of breast cancer in women. Isoflavones reduce the intensity of PMS manifestations.

Soy protein helps lower cholesterol, and fatty acids prevent the development of heart disease. Amino acids are involved in cell renewal processes. Korean asparagus is an additional source of calcium, which helps prevent the development of osteoporosis. Selenium contained in the product protects men from the development of prostate tumors.

ADVICE. Soy asparagus will be especially useful for those who have given up meat. In terms of nutritional value, soy protein is equal to animal protein, and its digestibility will be higher.

Contraindications

Uncontrolled consumption of asparagus in Korean will harm the body. Soy products cause problems with the formation of the reproductive system, so they should not be given to children. Korean asparagus is contraindicated in women at risk for developing estrogen-sensitive tumors.

Soy oxalates tend to accumulate in the kidneys, so the product should not be eaten by people with kidney problems. It is used with caution in the following cases:

• gastrointestinal diseases (in acute stages);
• cystitis;
• prostatitis.

Please note that soy products can cause severe allergic reactions. To prevent the development of undesirable effects, it is enough to use it no more than once every 2 weeks.