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CARROT: HEALTH BENEFITS AND PROPERTIES
Description: The carrot is the root of the carrot plant (`Daucus carota’ L.),
It is a herb of the family Umbelliferae that reaches up to one meter in height.
The carrot is usually orange in color, although there are varieties purple or yellow.
Habitat: The carrot is Originally from southern Europe and the near East.
But today, it is cultivated in temperate regions throughout the world, especially in China, United States, and France.
In French, it is called carotte.
Spain calls it Zanahoria.
While Germans call it Mohrrűbe.
PROPERTIES AND INDICATIONS:
Carrots contain a small but significant amount of proteins (1.03%), approximately half of that of the potato.
Fats are almost completely absent (0.19%), and carbohydrates make up 7.14% of their weight.
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Three substances stand out in the composition of carrots :
Carotenoids , among the most notable of which is beta-carotene, which the body transforms into vitamin A. Carotenoids are essential for the proper functioning of the retina ,particularly for night vision or in low light situations. They also help maintain the skin and mucosa in good condition.
Vegetable fiber : Carrots contain about 3% , most of which is in the form of pectin . This helps regulate the transit of stool and soothes the intestinal mucosa.
Essential oil: this is active against intestinal parasites. Carrots are very useful in diseases of the retina and of the eyes in general, skin disorders, gastritis, excess of gastric acid, colitis, and in the prevention of cancer.
Preparation and use
RAW: In salads ,the whole grated and dressed with lemon juice
COOKED: Carrots combine well with potatoes and other vegetables. They are sweeter when cooked .They maintain their beta-carotene content after cooking.
JUICE: Carrot juice makes a refreshing, delicious, and nutritious beverage. It combines very well with apple juice or lemon juice.