Fresh carrots and nutritional value

Carrots are one of the most widely used and enjoyed vegetables in the world partly because they grow relatively quickly and are very versatile in a number of dishes and cultural cuisines around the world.

They are scientifically classified as Daucus carota and categorized as root vegetables.

They come in different colours like orange, purple, white, yellow, green and red.

Their taproots are part of the vegetables and they are most commonly eaten, although the greens are still beneficial in salads and other forms.

                 

Carrots are native to Europe and southwestern Asia, even though many believe that these roots originate from Iran and were first domesticated in Asia in the 10th century.

Carrots were first consumed in Europe in the 12th century, but only in a limited manner, as parsnips were still widely eaten at the time.

The orange carrots we know so well today only originated in the 17th century, produced by the Dutch following a cultural selection process. They soon became popular, and then European colonisation introduced this root to the American continent.

Today, although orange carrots are still the most popular, old-fashioned vegetables are coming back, bringing the yellow or purple carrots of yesteryear back to our tables.

Naturally yellow or purple in colour, this root gradually became a common foodstuff in Asian regions.


Nutritional Value of Carrot
Carrots are mainly composed of water and carbohydrates and carbohydrates consist of starch and sugar like sucrose and glucose. Carrots derive their nutritional benefits from the beta-carotene and fibre that are present in them.


Carrots are also rich in Vitamin A, Vitamin C. Vitamin K, Vitamin B8, pantothenic acid, folate, potassium, iron, copper and manganese. Lastly, they are rich in antioxidants.

BENEFITS


Carrot improves eyesight and vision:
Carrot contains high content of beta carotenes and this helps to overcome the Vitamin A deficiencies.

Carrot juice is good for diabetic patients
Carrots have carotenoids which inversely affect insulin resistance and thus lower blood sugar and help diabetic patients to lead happy and healthy life.

Carrots juice is good for digestion problems
Carrots have a healthy amount of dietary fiber in their roots and, thus, their consumption will surely improve your digestive processes.

Carrots help to boost the immune system
Carrots are rich in Vitamin C which helps to stimulate the activities of white blood cells.

Carrot regulates blood pressure more so as they are rich source of potassium which is a vasodilator. This means that potassium helps to decrease or relax the blood pressure in your arteries and veins and increases blood flow and circulation.

Carrots are good for oral health and they stimulate gums and induce excess saliva. Saliva is alkaline in nature and fights the bacteria and foreign bodies that cause cavities, halitosis and other oral problems.

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