Carrot is a goldmine of nutrients. It contains large quantities of Beta – carotene, which the body converts into vitamin A. This is especially important for eye health. It’s also of great benefit to the skin, and the immune and digestive systems. Carrots are also loaded with fiber and water, which cleanse the liver, boosted oxification and plump out skin to stave off wrinkles.
This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate. It is an extraordinary pectin fiber that has been found to have cholesterol-lowering properties.
BOTANICAL NAME – Daucus carota
FAMILY NAME – Umbelliferae
An annual or biennial herb, with twice or thrice pinnate leaves and flattish umbels of small, white flowers, each with a single, central crimson or red brown floret. The fruit is oblong, dorsally flattered, with prickles tipped by minute bristles.
This is a root vegetable, deep orange to red in color. They should be medium sized, firm, smooth and well formed.
The color of the roots in the cultivated types varies from yellowish, orange, light purple, deep purple or deep red.
This wild vegetable was thought to be originated in Afghanistan and was small, tough and pale-fleshed. It's orange color dates from the middle 19th century. In Holland, at about the 14th century, fashionable women wore it's green leaves as hair decorations. Indigenous to Kashmir and western Himalayas, it is now largely cultivated in India for culinary purposes.
From January to December
BEST VALUE –
From April to August
PARTS USED –
Root and seeds
• Source of minerals
FORMS OF USE –
It can be used in the form of juice, decoction, essence and tincture.
Read about it's Nutritional Value in the nect article....
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