carrots

Carrots known scientifically as Daucus Carota, are a very nutritious vegetable. They have a crunchy texture and sweet taste which makes them popular with everybody. They are available all year round.
They belong to the Umbelliferae family, as well as parsnips,dill, fennel caraway and cumin., Carrots have a fleshy root that grows underground, they are orange but they can be white, yellow and even purple. They have feathery leaves that emerge above ground.

A bit of history

Carrots can be traced back to the 3rd century in Ancient Rome. Originally carrots have been cultivated in Asia and Middle Eastern countries. Back in those early days carrots looked quite different, they had a deep purple coloration due  to anthocyanin phytonutrient pigments. A yellow variety appeared in Afghanistan and eventually evolved into the carrots that we know today. Until the Renaissance carrots didn't became popular in Europe, perhaps due to their though and fibrous texture. In the 17th century new varieties were cultivated and developed. They were introduced in North America and became the first vegetable to be canned.

Benefits

• Carrots are an excellent source of antioxidant compounds. They help protect against cardio vascular disease and cancer.
• Both carotenoids, Alpha and Beta Carotene convert in the body into vitamin A.
• They promote good vision, specifically night vision.
• As little as one carrot a day can reduce the risk of lung cancer by half.
• A common carcinogenic found in cigarette smoke (benzo-a-pyrene) causes vitamin A deficiency, yet a diet rich in vitamin A foods can counteract the effects of this carcinogenic, thus reducing the risks of emphysema.
• Carrots contain a phytonutrient called Falcarinol, which provides protection against colon cancer.

One medium carrot contains : 20 mg. of Calcium, 196mg. of Potassium, some Phosphorus, Magnesium and vitamin C and 10,000 IUs of vitamin A, 5000 units of Beta Carotene and 2000 units of Alpha Carotene.

Excessive consumption of carotene rich foods may lead to a condition called carotoderma, in which the skin takes on a yellowish cast, this is due to high levels of carotene in the blood that cannot be converted into vitamin A. They store in the body (palms of the hands the soles of the feet and behind the ears.

Synthetic Betha Carotene has not the same effect and it isn't biochemically exact to the real stuff found in carrots and other yellow vegetables. Also there are substances in the carrot such as Beta and Alpha Carotene. Supplements always try to mimic the real thing and not always successfully.

Tips

• The peel is very nutritious as well, but unless they have been organically grown, always peel them. eat them raw or cooked. Slightly cooking them, enhances their nutritional value and if you add some olive oil, it will help get the most out of the carotenoids.
• When buying carrots look for firm, smooth and bright colored ones. The deeper the orange color is, the more betha carotene they contain.
• The sugar concentrates in the core of the carrot, the thicker ones will have a larger core and therefore will be sweeter.