Carrot is one of the richest foods in Beta-carotene, ideal for eyesight and skin, but also with many other nutrients and properties.
What is The carrot
The carrot Daucus carota is a root of the Apiaceae family. Originally from Afghanistan and purple and yellow it dates back to 3000a.c. Subsequently, Arab merchants distributed it throughout Asia, Africa and Europe. It was in the 16th century in the Netherlands when the orange carrot we know today is created through crosses, since it is this color that represents this country.
In the years 2010-2012, world production of carrots was 35.5 million tons. The main producers and exporters are: China, Holland, United States and Belgium. Spain is ranked No. 8 and the most import carrot countries are Canada, Germany, Russia and the United States.
We all know that this root is rich in beta-carotene, from which our body produces vitamin A in the mucous of the small intestine and stores it in the liver. Discover many things you surely didn’t know.
Its cultivation must be carried out taking into account various parameters. One of the most important is the type of soil, not growing well in the clay since this hinders its growth so we will avoid cultivation in this type of land. It is convenient to soak the seeds before, at least two hours. The seeds have some activation mechanisms that we should not overlook. We must prepare the ground, releasing it with the help of a hoe and incorporate manure or earthworm humus.
We must keep the soil moist but avoiding water logging. We can sow in late summer and late winter. The crop cycle is about 3 months, therefore patience.
Nutritional information per 100 g (source BEDCA)
Water: 87’8 g
Energy: 34 kcal
Protein: 0.8 g
Fat: 0.3 g
Fiber: 2.6 g
Vitamin A: 1,346 mcg
Folate: 30 mcg
Vitamin C: 7 mg
Potassium: 286 mg
Sodium: 70 mg
Calcium: 42 mg
Phosphorus: 16 mg
In addition, carrots contain antioxidant phytonutrients such as: Beta-carotene, alpha-carotene, carotenoids, lutein, hydroxycinmic acids, caffeic acid, cumaric acid, ferulic acid, anthologists, cyanines and maldivines. In relation to their color and origin they have different amounts of these. The most consumed today, oranges, contain 65% beta-carotene. Beta-carotene has been shown to be more bio available when consumed lightly cooked.
Let’s know some of the properties of carrots:
- Improving digestion and the feeling of satiety thanks to its fiber content is one of the interesting properties of carrots.
- Helping to reduce “bad” LDL cholesterol is one of the benefits we get from eating carrots.
- Improves the state of sight, skin and nails thanks to lutein and lycopene.
- Antioxidant with benefits on cardiac function and arthritis.
- Its leaves are rich in chlorophyll and you can use them for salads and infusions. Do not throw them!
- Increasing the production of melanin, which increases our protection from the sun, is one of the properties of carrots.
- Used in cases of diarrhea and in diets without residue.
- Carrot extract has been effective in curbing colon cancer cells thanks to polyacetinelos (falcarinol and falcarindiol).
- Anthelmintic, effective for treating intestinal parasites.
Despite the benefits and properties of carrots, we must bear in mind that an excess of vitamin A can be toxic causing what is known as hypervitaminosis, pregnant women, children, the elderly and alcoholics must be especially careful. The needs in pregnant women are 700 mcg / day or 2,333 IU, in babies 350 mcg / day or 1,167 IU and in adults 700 mcg for men and 600 mcg / day for women.
Energetically the carrot
According to Traditional Chinese Medicine, it has a sweet taste when cooked and thanks to this it tones the stomach and spleen, favoring digestion. Raw is slightly bitter and spicy helping the lung and liver.
Eliminates stagnation and is healing. Tones the blood and strengthens the tissues. Indicated for diabetic people since it is hypoglycemic. It is useful in cases of: convalescence, diarrhea, fluid retention, chronic cough, night blindness, micturia, intestinal parasites, dermatological problems such as eczema, dermatitis and psoriasis.