The carrot name comes from a greek word “karoton”.Carrot is a root vegetable , usually orange in colour. Purple, black ,red,white, and yellow colours also exists. It is cultivated for its leaves and roots. The most edible part is its tap-root. In india , carrots are used in variety of ways such as salads, juice or as a vegetable. A popular variation in north india is the gajar ka halwa , gajar pak.
Indian name :Gajar
scientific name : Daucus carota
NUTRITION: Raw carrots
|Nutritional value per 100 g (3.5 oz)|
|Energy||173 kJ (41 kcal)|
|Dietary fiber||2.8 g|
|Vitamin A equiv.||
|Pantothenic acid (B5)||
- carrot is a high source of antioxidants known as carotenoids especially beta carotene which activates vitamin A . Vitamin A is beneficial in improving vision and very helpful in nyctalopia (night blindness).
- Treats skin allergies as well as leucoderma.Carrot increase melanin hormone production.MELANIN strenghtens cells and improves skin resistance against heavy ultraviolet rays.
- Carrot is a great immune booster.
- Decreases the risk of a very severe disease nowadays which is heart disease.It decreases the risk of heart disease and stroke.
- Gives protection against cancer.
- Helps in improving oral health due to its antibacterial properties.
- Improves digestive system as it is rich in fibre and its antioxidant properties.
- Boosts wound healing.
- Also protects brain health and cognitive function.
- Due to presence of vitamin A , it helps the liver in flushing out toxins from the body.
- Protects teeth and gums from bacteria.
How to take :
- carrot juice (easiest and commonly used way to take it).
- we can take it in a raw form as salads.
- cooked form as vegetables.
- boiled form as soup.
- grinned form as paste (chutney).
- sweets like gajar pak , gajar ka halwa.
- carrot pickle.
NOTE– For best benefits take it as in raw form(salad) and as juice