Carrot is one of the most widely used vegetables in the world. It is used in a number of dishes and cuisines. Carrot is categorized as a root vegetable. It comes in different colors such as orange, yellow, white, purple, and red. The most commonly eaten part of the carrot vegetable is taproot, and greens are still beneficial in salads and in the other forms.
The majority of carrots are cultivated in the china, and they are exported throughout the world. It is a domesticated form of the wild carrot, which is native to Europe and southwestern Asia. Carrot is originated in Persia, and it was cultivated for its leaves and seeds. It is the second most popular vegetable after potatoes. More than 100 species of carrot available all around the world. Carrot name comes from the Greek word "karoton". Botanical name of carrot is Daucus carota subsp.
Home of carrots and its various cousins are often tracked to dry and hot lands of Persia and Asian nation. Earliest proof of its use there was dated to 3000 B.C.. From there, carrot seeds were picked, carried and sold via caravans to neighboring Arabian, African and Asian lands, WHO all accepted carrots forthwith and began crossbreeding and making new forms of this celebrated root. Even in those earlier period, several colours of carrots were present and used – black, white, red and purple. curiously, orange colours that we tend to use nowadays weren't present.
An average carrot weighs 100 grams and provides 41 calories with a certain amount of dietary fibre. It is a rich source of Vitamin A, Vitamin C, Magnesium, and Calcium.
Serving Size: 100 grams.
The below table shows the nutrition percentage of carrot.
|% Daily intake per serve||Average Quantity per serve|
GI and GL Score
Glycemic Index (GI) is used to measure how quickly a food converts into glucose.
Glycemic Load (GL) is used to measure how much a food converts into glucose.
Glycemic Index plays the important role in your diet. If you are health-conscious then GI is very much useful to know how much impact particular food does on your blood glucose levels.
If a food comes with a GI of 55 or less then it is considered to be "Low GI", and a GI of 55 to 69 is a "moderate GI", and GI of 70 or greater is a "high GI".
The GI of a carrot is 71 and GL of a carrot is 6.
- Prevents The Heart Diseases
- Lowers Blood Pressure
- Boosts Immunity
- Improves Digestion
- Improves The Eyesight
- Oral Health
Prevents The Heart Diseases
High cholesterol is the main reason for causing the heart disease. Regular consumption of carrot can reduce the cholesterol levels, which prevents us from the heart diseases. A group of Swedish scientists discovered that these carrot vegetables can reduce having the chance of heart attack.
Lowers Blood Pressure
Carrot is a good source of potassium, and it is a vasodilator and relaxes the tensions in your blood vessels, and arteries, thereby it will increase the blood flow and circulation, and reduces the strain on the vascular system. High pressure is directly linked to coronary artery disease, strokes, and heart attacks, and this is often another healthy side of carrots. It contains the coumarin that reduces the cardiovascular disease and protects the heart health.
It contains the antiseptic and antibacterial abilities which make them ideal for boosting the immunity system. Carrot is a rich source of vitamin C, which stimulates the activity of white blood cells, is one of the most important elements in the human immune system.
Like most vegetables, carrot contains a certain quantity of dietary fiber in their roots. Fiber is the most vital element for maintaining the good digestive health. Fiber helps to pass smoothly through the alimentary canal, and it stimulates the peristaltic motion and therefore the secretion of the gastric juices. It reduces the severity of conditions like constipation and protects your abdomen from varied illness, which includes colorectal cancer. Fiber helps to get rid of the excessive LDL cholesterol from the walls of arteries and blood vessels.
Improves the Eyesight
Deficiency of vitamin A which cause difficulty seeing in dim light. Carrots are rich in vitamin A, they are good for improving the eyesight and prevent us from conditions like night blindness from developing as we age.
The organic compounds that are present in carrots are a good mineral inhibitor and jointly stimulate the gums and induce the surplus salvia. Spit is an alkaline substance and it combats the organism and foreign bodies can typically lead to cavities and totally different oral health risks.
It should be firm, smooth, relatively straight and bright in color. The deeper orange color carrot contains the more beta-carotene. Avoid carrots which are excessively cracked or forked, and also those that are limp or rubbery. If carrots don't have their tops attached, then look at the stem end and ensure that it is not darkly colored which is a sign of age. The green part of the carrot is bitter. Better to trim them before eating. Don't buy the carrots which are greener on top.
How to Preserve
If you buy the carrot with the green top, cut off the stalks up to one inch above the root before storing. Otherwise, these greens will wilt and decays quickly. Greens draws the moisture from the roots, and it turns them to limp and rubbery.