Carrot Health Benefits – Leaves Benefits, Nutrient Content, Varieties

  • Scientific Name of Carrot: Daucus Carota Sativus
  • Family: Umbelliferae family along with celery

Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands.

Which has a higher nutritional value raw carrots or cooked carrots? Raw carrots contain vitamin C; while the cooked ones have less; but ounce for ounce, cooking actually releases carotenes, believed to be the active agents in shielding tissue against carcinogenic attacks. You get two to five times more carotene from cooked carrots than from raw ones. But don’t overdo it; carrots cooked too mushy lose much of their precious beta-carotene.

To convert beta carotene to vitamin A, the body needs at least a small amount of fat, because vitamin A is soluble in fat, not water. Cooked and pureed carrots are an ideal beginner food, since they are naturally sweet and high in nutrients.

health benefits of carrots

carrots

Health Benefits:

  • Can enhance the quality of breast milk.
  • High in beta carotene which helps in the formation of visual purple in the eyes – this helps counteract night blindness and weak vision. Carotene can also help prevent cancer. Just one medium-sized carrot provides enough carotene for your body to convert into a whole day’s dose of vitamin A. Carrots with a paler color contain less beta-carotene.
  • Can improve the appearance of the skin, hair and nails.
  • Contains calcium pectate, a type of soluble fiber shown to reduce blood-cholesterol levels. Two carrots a day may reduce cholesterol levels by as much 20 percent in people with high cholesterol levels.
  • Can help increase menstrual flow.
  • Can regulate blood sugar.
  • Carrot was found to have an absorbent and soothing effect on the intestinal wall; that is the reason why it is a good treatment for diarrhea and excessive stomach gas and heartburn.
  • When given to children to chew can help straightened their teeth and develop their lower jaw.
  • Fresh juice is an excellent blood cleanser and energizer.

Carrot Tops / Leaves:

  • The tops are full of potassium, but since they are bitter most people don’t like them, so the best way to incorporate it into your diet is to chop it finely and mix it with your favorite dish.

Medicinal Use of Leaves:

  • Decoction taken in to stimulate the uterus during child birth.

Nutrient Content: per 100 gm.

  • Vitamin A: 12,000 I.U,
  • Vitamin B: Thiamine B: .06 mg.; Riboflavin: .06 mg.; Niacin: .5 mg.
  • Vitamin C: 5 mg.
  • Vitamin D, E, G, & K
  • Calcium: 39 mg.
  • Iron: .8 mg.
  • Phosphorus: 37 mg.
  • Fat: 0.3 gm
  • Carbohydrates: 9.3 gm.
  • Protein: 1.2gm.
  • Calories: 42

Varieties:

  • Chantenay variety is shorter but has large girth and a blunt rounded tip.
  • Danvers  conical or spherical in shape.
  • Parmex is a round stumpy (short and thick) variety, it is a bite-size carrots.
  • Flyaway is a good shaped cylindrical variety; it has a succulent and sweet taste.
  • Purple Dragon has a deep purple colored skin with orange to purple colored flesh. They are best eaten raw; this retains more of the antioxidant and vitamin content of the carrot, of which Purple Dragon is extremely rich in.
  • Yellowstone has a pale yellow skin, smooth, with a sweet crunchy taste; this is the first yellow carrot available.

Buying Tip: When buying carrots, look for firm, smooth, well-shaped carrots of good color and fresh appearance. The tops should be fresh and green.

Side Effects: Excessive intake can give skin a yellowish tinge. This harmless condition, called carotenemia, will disappear within a few weeks of reducing carrot consumption. If the yellow skin persists, however, or if the white portions of the eyes are also discolored, the problem may be jaundice, symptoms of liver disorder.

Carrot Recipe:

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