Carrots

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange or white, or red-white blend in color, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. With the exception of beets, carrots contain more sugar than any other vegetable, which makes them a satisfying snack eaten raw and a tasty addition to a variety of cooked dishes.

History Of Carrots

The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot. Selective breeding over the centuries of a naturally-occurring subspecies of the wild carrot, Daucus carota subsp. sativus has produced the familiar garden vegetable. Carrot cultivars can be grouped into two broad classes, eastern carrots and western carrots. Eastern carrots were domesticated in Central Asia, probably in modern-day Afghanistan in the 10th century, or possibly earlier. The western carrot emerged in the Netherlands in the 15th or 16th century, its orange colour making it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence.

Carrots Nutrition Info

Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper. The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene.

Carrots Health Benefits

Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta-carotene in vegetables supplies this protection, not vitamin supplements. Carrots can be eaten raw or cooked, but to obtain maximum benefit it is best to eat them raw.

Storing Carrots

To preserve their flavor and texture, carrots should be refrigerated. Before storing carrots, remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator..

Carrots Trivia

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilot's carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes

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