Carrots have been cultivated for almost 3,000 years. They originated in the Afghanistan region. Carrots moved from Afghanistan to the Mediterranean region, where they may still be seen growing wild. Carrots were primarily employed for medicinal reasons by the Greeks and Romans. Carrot root and juice were suggested by Greek doctors to cure indigestion, skin ulcers, cancer, and snake bites. Pliny, a Roman scientist and writer, said that carrots were aphrodisiac. Carrots were white, purple, or yellow back then.
The Dutch first produced orange carrots as we know them today in the 1600s. During WWII, the British improved them to become the rich beta-carotene varieties we have today. Carotenoids gained their name from carrots since they were initially discovered in that vegetable. These pigments are powerful antioxidants that protect the plants from free radical damage.
Carrots are now a widespread veggie found all throughout the world. Carrots are one of the most affordable and vital crops, with up to 13 million tons harvested each year.
Carrots are ranked among the top 25 vegetables by the USDA. Carrots include protein, calcium, iron, as well as vitamins A, C, and B. They are also high in the phytochemicals alpha carotene, p-coumaric acid, and clorogenic acid.
Just one big carrot per day delivers about six times the RDA of Vitamin A for humans. Cooking or shredding carrots boosts their nutritional value by breaking down the thick cellular walls that protect the beta-carotene. Because Vitamin A is one of the fat-soluble vitamins, the body requires a little quantity of fat to convert beta-carotene into Vitamin A. Vitamin A is not only necessary for healthy skin, eyes, bones, mucous membranes, and hair (feathers), but it may also aid in infection prevention.
Carrots are the sixth greatest source of the carotene complex (after collard greens, kale, spinach, and butter squash). One of these is beta-carotene, a vitamin A precursor and one of hundreds of plant pigments known as Carotenoids. Carrots that are young or “baby” contain more sugar but less beta-carotene. Carrots that are older and larger contain more beta-carotene, although they may be a little rougher.
According to the Nutritional Research Center, carrots’ vitamin C and folate content make them an effective nutritional defense against respiratory sickness and common colds. The greatest carrots are those with the green top still attached. The phosphorous in the green tops provides energy to the nerves.
According to research, even modest doses of raw carrots may destroy certain food illness organisms like Listeria bacteria. Carrots, according to the American Institute for Cancer Research, successfully prevent the progression of cellular damage in malignancies of the throat, esophagus, prostate, bladder, cervix, and liver. A five-year research conducted in the Netherlands concluded that cancer-fighting flavonoids and antioxidants help protect the human heart by lowering the production of oxidized LDL’s, an essential factor in artery hardening.
Carrot fiber has been shown to reduce blood cholesterol levels. Carrots may also be used as a poultice to treat ulcers, abscesses, malignant sores, and severe wounds. Regular eating of raw or cooked carrots may enhance the look of the skin and aid in calcium absorption.
According to some vets, over 70% of all pet parrots are vitamin A deficient. Here is a vegetable that may assist us in overcoming this issue.
Carrots may grow virtually all year depending on location, although they are frequently accessible in supermarkets all year. They like sandy soil to grow on, although they will grow practically anyplace. The best location to keep them would be in a sand-filled box in a dark spot (like a basement) where the temperatures don’t change. However, they may be stored in the refrigerator’s crisper for a long period.
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