Tuesday, 18 October 2016

Raw Carrot Benefits

Carrot is a root vegetable and is named after Ker (horn), because of its horn like structure and shape. The scientific name of carrot is Daucus carota. The familiar dish made with carrot is julienne. Gajar (carrot) ka Halwa is a famous and familiar sweet dish or desert in India. Carrots are the ingredients, basically in cuisines and salads. They also can be fried, steamed, boiled, cooked as stews and cooked as soups. They can be good nutritious foods to babies. These are frequently used primary vegetables and are added in the preparation of broths along with the celery and onions.


In many other places, they are also made as chips, powder, flakes, etc. Carrot cakes, carrot puddings and carrot jam are common in several countries. Apart from all these, carrot drink is a part of a healthy diet in health conscious families. 

Carrots are liked and consumed in many countries. Its major production, close to half of the world production happens in China and so in Asia. This list is followed by Russia, US, Uzbekistan, Poland, Ukrain and UK.

Raw Carrots

Carrot History and Interesting Facts about Carrot


The word carrot has been derived from carota in Greek, which is again derived from Ker, from Indo-European. Carrots are the species, which are domesticated from the other species called Daucus carota, which were existent and found to be from Europe and Asia. However, the wild ancestors of these taproots are found to be from Afghanistan and Iran. All these present carrots are from these wild ancestors. Data available says, these are found during 2000 to 3000 BC in Germany and Switzerland. 

The cultivation of the carrots was started in the 1st century. Later in 8th century, Europe has started its cultivation. In the 12th century in Arab Andalusian, 14th century in China, 17th century in the Netherlands and Colonial America and 18th century in Japan.

The interesting fact is that the carrots are grown only for the special aroma of the seeds and leaves, instead of the nutritious roots. However, it is still in practice in many places. Another fact is that special extracts from carrot are also used for changing the color of the yolk in the egg and also to improve the skin of an animal. After World War II, it was believed that eating large quantity of carrot enable a person to see in the night also, which is a myth and untrue. Carrot wins the place in top ten lists of vegetable crops in the world, which are economically most important vegetables. 

Carrot Tree 


Carrots are tapering plants, where the taproots are extracted from its roots and this taproot is the eaten part of the plant. It is a less woody structured tapering plant. These plants grow about 1 meter tall.

The flowers of carrot plants are white in color and the bunch of flowers looks gorgeous with green background. This flowering occurs usually from June to August and looks gorgeous in light pink color, before they are opened. 

Carrot Description 


Major carrot varieties are grown and found in orange color, however, they are also available in Red, White, Yellow and Purple. The flesh inside the carrot has text structure. 

Varieties of Carrots available 


According to major categorization of the carrots, they are classified as western and eastern carrots. Western carrots are again classified as Chantenay carrots and Danvar carrots. 

In India, these carrots are found in pink-red colors and in many other countries, these are available in the orange to yellow color. Baby carrots and other forms of mini-carrots are also available, which are consumed as ready to eat food as snacks. 

Nutrients in Carrot


Almost 88% of carrot is water with 7% as sugar, 1% fiber and 1% protein. Fat is found in very less percentage about 0.2%. The fiber part contains more of cellulose, less of hemi cellulose and lignin. The sugar part of it includes fructose, xylose, sucrose and glucose. It contains nitrate and nitrate in the flesh. Glutamic and amino acids present is the reason for its taste. Beta carotene is richly present and cause for its orange color. Potassium and vitamin A are well sourced from carrots.

The beta carotene is increased available in carrot when eaten after cooking, pulping and cooking with oil, instead of having raw one, which makes only 3% to be available.

Nutrition of Carrots



Values are per 100gms
Moisture in carrot
86.0gms
Protein in carrot
0.9gms
Fat in carrot
0.2gms
Minerals in carrot
1.1gms
Crude Fiber in carrot
1.2gms
Carbohydrates in carrot
10.6gms
Energy in carrot
48Kcal
Calcium in carrot
80mg
Phosphorus in carrot
530mg
Iron in carrot
1.03mg

Health benefits of eating carrot


Carrot for Good sight and vision

Carrots are best known to be the source of Vitamin A, on which the eye sight of human depends on. So, consumption of it, definitely improves the eyesight. 

Carrot for healthy skin

Beta carotene available in carrots makes the body glow and shine with healthy skin, nails and hair. 

Carrot for good blood

The alkaline elements present in the carrots can revitalize and also purify the blood in the human body.

Carrot controls the blood pressure

Potassium, which is present in carrot, balances the sodium levels, which cause hypertension, when in excessive levels. This balance in turn balances the blood pressure. 

Carrot controls heart diseases

The heart diseases would be well controlled by increasing the HDL and thereby reducing the clots in blood because of the carrot. Fibre content, which is highly soluble, aids this process. 

Carrot controls tooth decay

Having raw carrot, could control and prevent the tooth decay in the mouth.

Carrot improves digestion

When carrot is eaten, the saliva production is increased and so the vitamins, enzymes and minerals are well supplied, which in turn aid the process of digestion.

Carrot prevents gastric ulcers

Carrots, when eaten regularly, prevents the ulcers. 

Relieves inflammation

Carrot, after grated or its pulp can relieve from inflammation, wounds and cuts. 

Reduces risk of cancer

The falcarinol, which are phyto-nutrients would play a vital role to promote colon health, from which the risk of cancers would be reduced.  

Carrot and women health

Regular consumption of carrot could regulate the menstrual flow and also increases the quality of the breast milk for feeding mothers. 

Carrot is good for overall health

Carrot and carrot juice could help improve the overall health of parts of the human body like digestive systems, skin, eyes and teeth. They are also used as part of therapy towards the used in remedies for many diseases.

Carrot in Indian Languages


Indian Language
Local Name
Carrot in Bengali
Gajar
Carrot in Gujarati
Gajar
Carrot in Hindi
Gajar
Carrot in Marathi
Gajar
Carrot in Punjabi
Gajar
Carrot in Kannada
Gajjare
Carrot in Kashmiri
Gaazur
Carrot in Oriya
Gajara
Carrot in Telugu
Gajjara gadda

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