Carrot is a kind of taproot that grows underground. It is a root vegetable, usually orange in colour. However carrots in purple, red, white and yellow varieties do exist. The root is the part of the plant that is usually consumed, either raw or cooked. The oblong root is sweet and juicy, when eaten fresh. Sometimes, the green leaves along with the root are also eaten.
Carrots take a prominent place in many cuisines, especially while making salads. It is not only mouth candy but also very healthy. One can acclaim carrot as the most flexible vegetable. It can be consumed so many diversified ways. One can eat it raw, or they can be boiled, steamed and cooked. Carrot is chopped and added in soups and salads.
It is important to preserve the freshness in carrots without drying them out of moisture. The best way to cook carrots retaining maximum of its nutrient content is by steaming or boiling.
There are several varieties of carrots classified on the basis of their colour. We are only familiar with the ones that are found in the grocery stores. The variation in colours is caused by the pigments that are present in these carrots. However, all the carrots can be broadly classified into two categories; cultivated carrot and wild carrot.
Nutritional Value
1. Over years, carrot is regarded as the best medicinal treatment for several ailments. A carrot largely contains 88% water, 7% sugar and 1% fibre.
2. Carrots are mainly known for their antioxidant benefits.
3. The beta-carotene content is an essential supply for Vitamin A. It is the same pigment that is responsible for the bright orange colour of the root.
4. Eating carrots everyday improves eye vision, even bettering night vision.
5. Carrots also reduce the risk of colon cancer and breast cancer.
Did you know?
There was a myth during the World War II that one who regularly eats carrot has a clear vision even in the dark.
The world's longest carrot was recorded in 2007. It was 5.839 metres.
Owing to its medicinal value, carrots were earlier cultivated as medication.