Carrots, named scientifically Daucus carota, are part of the family of root vegetables alongside parsley, pastry, dill, caraway etc. and are consumed worldwide for their sweet taste and important nutritional properties.
There are over 100 carrot species around the world, ranging from intense orange to purple, yellow or white. Most commonly, carrot root is consumed, but its leaves can also be eaten.
Carrots contain 88% water, 7% sugar, 1% protein, 1% fiber, 1% ash and 0.2% fat. Fiber from carrots is mostly made of cellulose. Other substances provided by these healthy vegetables are glucose, xylose, and fructose. Sweet taste is due to glutamic acid and other amino acids, such as lactic acid, glycolic acid, phenolic acid and succinic acid (butanedioic or amberic acid).
From the point of view of their nutritional value, 128 grams of carrots provide 52 calories, 0.3 grams of fat, 88 milligrams of sodium, 12.3 grams of carbohydrates, 3.8 grams of fiber, 5.8 grams of sugars and 1, 2 g of protein. Carrots also contain vitamin C (13%), calcium (4%) and iron (2%).
In addition to these nutritional properties, carrots are also an excellent source of vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium, and thiamin. Therefore, these vegetables are very beneficial to health and make a full contribution to balancing a correct daily diet.
In Western culture, carrots are good for the eyes. Which is not far from the truth. Beta-Carotene from carrots is turned into vitamin A in the liver. In turn, in the retina, vitamin A is transformed into rhodopsin, a pigment needed for night vision. Beta-Carotene also protects against degenerative macular degeneration and cataracts.
According to many studies, carrot consumption helps reduce the risk of cancer. Falcarinol and Falcarindiol, two substances found in carrots have anti-cancer properties. Falcarinol is a natural pesticide secreted by carrot to protect the root of fungi.
Beta-Carotene acts as an antioxidant and protects the body against cellular degradation.
Vitamin A and carrot antioxidants protect the skin from dehydration, prevent wrinkles, acne and restore skin tone.
Carrots can also be used as an external skin treatment. Prepare a crushed carrot mask mixed with a little honey, a teaspoon of olive oil and a few drops of lemon juice. Let go for a few minutes, then rinse.
Carrots prevent infections. Put carrots (raw) or boiled and crushed on a wound to prevent over-infestation.
Prevent cardiovascular disease
Studies have shown that a diet rich in carotenoids are associated with decreased risk of cardiovascular disease due to the high content of beta-carotene, and lutein. Regular carrot consumption reduces cholesterol, as soluble carbohydrate fibers react with the acid produced by the ball.Also, a study from the University of Harvard showed that a diet with at least 6 carrots a week defends the body against heart attacks.
Vitamin A helps the liver to remove toxins from the body. It also reduces the fat around the liver and the bile. The fibers present in carrots help to clean the colon and improve intestinal transit.
Carrots help clean the teeth and mouth in general. Because they are crisp, carrots stimulate saliva production and neutralize acids and prevent caries.