Carrots
€2.49 / kg
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0043
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Nutritional information
Carrot
(Daucus carota)
Carlota, pastanaga, azanarica, cenoura
The origins of the carrot are confused in time. There are already references about the cultivation of the purple carrot three thousand years ago in the East and its "aphrodisiac" condition by Greeks and Romans.
Carrot belongs to the Umbelliferae family. It is very rich in carotene, an effective antioxidant with anticarcinogenic properties. Popular wisdom considers it very good for eyesight, intestinal healing, diuretic and astringent. Carrots were also boiled to cure aphonia, and were squeezed by mixing them with water and honey (a kind of carrot tea).
Raw or cooked they are an excellent food. It is one of the few vegetables that even lose very little value when cooked. Even some of its nutritional components are more digestible for our body than when eaten raw.
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Properties / Health
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Varieties / Season
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Preparation / Care
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Vitamins and others: They are rich in carotene (source of vitamin A) and high in fiber and sugar content. Carrots have beta carotene (hence the name carota) which is the substance that is converted to vitamin A in the human body. According to analysis, a 1/2 cup serving of cooked carrots contains four times the recommended daily amount of vitamin A in the form of protective beta-carotene. In fact, most people get vitamin A from a few vegetables besides carrots: sweet potato, cabbage, spinach, broccoli and pumpkin, of which carrots have between 10 and 100 times more. Beta-carotene is also a powerful and effective antioxidant in the fight against some forms of cancer, especially lung cancer. Recent research suggests that it may also protect against heart attacks and heart disease. Research also shows that beta-carotene in vegetables provides this protection, not vitamin supplements (carrots). Carrots (raw) are also appetizing and good for anorexics; they help lower cholesterol; thanks to pectins they are good for regulating bowel movements (both diarrhea and constipation); good for eyesight, skin, nails and hair; and for teeth and gum inflammation. |
From November to March it is possible to find good carrots in season. Carrots are a tough, cold weather vegetable, although they can withstand summer heat in many areas, they grow best when planted in early spring. In some places, mid-summer plantings, mature quickly in fall weather, and produce soft, sweet carrots called "mini-carrots" (more expensive). There are more than 50 varieties of carrots (see), although basically they are distinguished by their length: short - French (less than 10 cm.); semi-long (10-20 cm.) and long (20 cm.) . The best are those carrots that are hard, with a bright orange color, uniform, smooth and without cracks. |
Carrots should be kept with the green leaves cut off (as they take away moisture and nutritional value). The leaves can be eaten (there are those who do not recommend it to eat but crushed and applied with honey as a remedy to cure sores) in soups and stews. For its conservation it is advisable to keep them in the least cold box of the refrigerator, in perforated plastic bags (they last several weeks). For salads or make them boiled carrots can be grated, cut into pieces. They also give a lot of good squeezed. They are very delicious in many different ways: roasted, boiled, steamed, fried al dente, grilled, and they go wonderfully with any other vegetable, meat and most dishes. Carrots increase the nutritional value of soups, stews, salads and are a must in vegetable soups. |
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Nutritional Information
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Growing Carrots
the Carrot |
Recipes / cooking
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(1/2 cup cooked) |
Cultivation in gardens and orchards of carrots Professional cultivation - Infoagro |
Excellent salad and also dessert recipes can be made with carrots. You can also make tasty carrot bread. Here are some recipes:
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