Scientific Name of Carrot: Daucus Carota Sativus

Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands.

Health Benefits of Carrots:

  • Enhance the quality of breast milk.
  • Increases menstrual flow.
  • Regulate blood sugar.
  • Fresh Carrot juice is an excellent blood cleanser and energizer.
  • Soothe intestinal wall, it is therefore good treatment for diarrhea and excessive stomach gas.
  • When given to children to chew can help straightened their teeth and develop their lower jaw.
  • High in beta carotene, which was beneficial for healthy skin, vision and help prevent cancer. Just one medium-sized carrot provides enough carotene for your body to convert into a whole day’s dose of vitamin A. Carrots with a paler color contain less beta-carotene.
  • Reduces blood cholesterol levels. Two carrots a day may reduce cholesterol levels by as much 20 percent in people with high cholesterol levels.

Nutrient Content of Carrot: per 100 gm.

  • Vitamin A: 12,000 I.U,
  • Vitamin B: Thiamine B: .06 mg.; Riboflavin: .06 mg.; Niacin: .5 mg.
  • Vitamin C: 5 mg.
  • Vitamin D, E, G, & K
  • Calcium: 39 mg.
  • Iron: .8 mg.
  • Phosphorus: 37 mg.
  • Fat: 0.3 gm
  • Carbohydrates: 9.3 gm.
  • Protein: 1.2gm.
  • Calories: 42

Health Benefits of Carrot Tops / Leaves:

  • The tops are full of potassium, but since they are bitter most people don’t like them, so the best way to incorporate it into your diet is to chop it finely and mix it with your favorite dish.

Medicinal Use of Carrot Leaves:

  • Decoction taken in to stimulate the uterus during child birth.

Raw Carrots vs Cooked Carrot Nutritional Value: Raw carrots contain vitamin C; while the cooked ones have less; but ounce for ounce, cooking actually releases carotenes, believed to be the active agents in shielding tissue against carcinogenic attacks. You get two to five times more carotene from cooked carrots than from raw ones. But don’t overdo it; carrots cooked too mushy lose much of their precious beta-carotene.

To convert beta carotene to vitamin A, the body needs at least a small amount of fat, because vitamin A is soluble in fat, not water. Cooked and pureed carrots are an ideal beginner food, since they are naturally sweet and high in nutrients.

Varieties of Carrots:

  • Chantenay variety is shorter but has large girth and a blunt rounded tip.
  • Danvers  conical or spherical in shape.
  • Parmex is a round stumpy (short and thick) variety, it is a bite-size carrots.
  • Flyaway is a good shaped cylindrical variety; it has a succulent and sweet taste.
  • Purple Dragon has a deep purple colored skin with orange to purple colored flesh. They are best eaten raw; this retains more of the antioxidant and vitamin content of the carrot, of which Purple Dragon is extremely rich in.
  • Yellowstone has a pale yellow skin, smooth, with a sweet crunchy taste; this is the first yellow carrot available.

How to Buy Carrots: When buying carrots, look for firm, smooth, well-shaped carrots of good color and fresh appearance. The tops should be fresh and green.

Carrot Side Effects: Excessive intake can give skin a yellowish tinge. This harmless condition, called carotenemia, will disappear within a few weeks of reducing carrot consumption. If the yellow skin persists, however, or if the white portions of the eyes are also discolored, the problem may be jaundice, symptoms of liver disorder.

“This post was originally published on January 9, 2012 @22:04”

Health Benefits of Carrots

One thought on “Health Benefits of Carrots

  • April 17, 2012 at 1:53 am

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