You should know that about the carrotOn the one hand, the ingredients of the carrot promote blood formation, on the other hand they have a positive effect on the formation of teeth and the body's resistance to infections and diseases.
The scientific name of the carrot is Daucus carota subsp. sativus. In addition, the carrot experiences such a large variety of names. In addition to carrots, carrots, yellow turnip and carrots, there are many other regionally influenced terms.
The first mention of the wild carrot was around 60 AD as a medicinal plant. The origin came from different origins - mainly from the Mediterranean, Afghanistan and Asia Minor. The vegetables belong to the umbelliferae family. Only the turnip is used, which has different shapes and colors depending on the variety. The carrot is a biennial plant that develops a leaf rosette and taproot in the first year. In the second year, the stem axis lengthens and a flower-bearing shoot emerges.
There are about 300 different types of carrots in Europe, which has undergone intensive changes in breeding since 1900. Carrots thrive best in temperate zones, but also in subtropical areas. However, high yields are more likely to be achieved in areas with an average temperature of 16 to 18 degrees. A carrot consists of the crown, the bark, the cork layer as well as from Adventivroots and the Mark inside. Depending on the variety, the shape of the turnip is different. Long to short, round and conical, just to name a few. The same applies to the color of the turnip. The best known in this country is the orange carrot.
But the older purple and white varieties are again more in the modern kitchen. The different colors determine, among other things, the variety, the weather and the existing ingredients such as carotenoids, anthocyanins and chlorophyll. Also in terms of seasons, there are several crops: early varieties, summer carrots and late winter carrots. The high shelf life and the almost year-round harvesting have brought the carrot a very large importance in the daily diet. The carrot with its mild and sweet taste is also an ideal vegetable for babies and toddlers as well as in the diet kitchen.
Importance for the health
The most important substances for health are carotene, vitamin C, potassium and iron. On the one hand, the ingredients of the carrot promote blood formation, on the other hand they have a positive effect on the formation of teeth and the body's resistance to infections and diseases.
The potassium content has a diuretic effect. Who drinks carrot juice, regulates the secretion of gastric juice. Due to the pectin content in the vegetables and by the essential oils, the carrot can be used very well for indigestion of toddlers. For the antioxidant effect of beta-carotene to be effective, carrots should always be eaten in conjunction with fats or oils. This allows the body to better process this important substance, which is said to bind free radicals. In addition, it has a positive effect on the eyesight and helps with cell renewal of the skin.
To cover the daily requirement of vitamin A, it is sufficient to consume a medium carrot. There are also studies that point out that falcarinol, which is also present, should protect against cancer.
Ingredients & Nutrition Facts
|nutritional information||Quantity per 100 grams|
|Calories 41||Fat content 0.2 g|
|Cholesterol 0 mg||Sodium 69 mg|
|Potassium 320 mg||Carbohydrates 10 g|
|Protein 0.9 g||Vitamin C 5.9 mg|
Carrot contains the most important ingredients in the bark. The marrow, which is recognizable by the lighter color, has a lower content of substances such as carotene or sucrose. The nitrate content is highest in the innards of the carrot. On 100 grams of carrots come 26 calories.
About 88 percent of the carrot consists of water, in addition to 0.98 grams of protein and only 0.2 grams of fat. Included vitamins: B1, B2, B6, C, E. Other important ingredients are calcium, iron, magnesium, phosphorus, potassium and zinc. Of great importance is the phytochemical carotene. He cares for the coloring of the carrot. In addition to the sugar contained, the essential oils and fruit acids are responsible for the taste. (for example, malic acid or citric acid)
Incompatibilities & allergies
Cooked carrots are usually well tolerated, as the heat destroys existing allergens. Unfortunately, this does not apply to raw carrots. Food allergies are quite common here. Complaints usually occur immediately after consumption.
For example, asthma, shortness of breath, itching, runny nose, swelling, digestive problems or eczema speak for an allergy. Also possible are so-called cross-allergies in connection with birch pollen, celery and mugwort. A therapeutic option is the avoidance of food that causes the allergy. Also helpful are acupuncture or homeopathic remedies used to minimize intolerance.
Shopping & Kitchen Tips
Those who can not or do not want to grow their own carrots pay attention to a thinner elongated shape when buying carrots. The less pronounced the inner core of the carrot is, the more important and healthy ingredients are preserved.
Bundle carrots that are bought with green should be consumed quickly and directly. The green is removed as it extracts water from the beets. Fresh carrots keep themselves prepared for a maximum of ten days in the vegetable compartment of the refrigerator. Before consumption, they are thoroughly washed and brushed. A peeling of the carrots is not necessary, so many good ingredients are removed. Carrots have excellent shelf life. Late-harvested winter carrots keep themselves in the basement until the next spring under optimal storage conditions (preferably in damp sand and well-ventilated).
Packaged carrots, so-called washing carrots, remain edible for several months. However, these have less sugar and lose more of their precious ingredients over time. Another possibility of conservation is freezing. Carrots can be blanched very well for many months in the freezer store. Although they lose some of their taste, but nothing of their quality. Other variants include the insertion of carrots in vinegar, water and spices and juicing the vegetables.
For the carrot, there are as many different types of preparation as hardly any other type of vegetable. Raw in lettuce in combination with apples and other fruit or cooked or stewed as a vegetable garnish, it goes well with many different dishes.
The cooking time of carrots is 12 to 18 minutes. However, care should be taken that the temperature is not too high so that as many ingredients as possible are preserved. Also popular is carrot juice, to which a variety of positive health-promoting aspects are attributed. Shortly steamed and pureed, the carrot is one of the first foods in the Breialter for babies and toddlers like to use.