Carrot


The carrot is a herbaceous plant with trimmed leaves, white flowers and a pointed, juicy and edible root, belonging to the carrot family. umbellate (Umbelliferae), and its botanical name is Daucus carota var.. sativa. It is the most important and widely consumed vegetable in the family.

The carrot is a cold climate plant, but it is also cultivated in tropical and subtropical regions, especially at high altitudes. Its cultivation dates back to ancient times, it is a species native to central Asia, and from there it spread to Europe, the Mediterranean region. During its diffusion, it interbred with local wild types.

The wild variety forms a hard, woody root that is not suitable for consumption. The cultivated one is, on the contrary, a very appreciated vegetable. The carrot is a biennial plant, during the first year a rosette of few leaves and the root are formed. After a period of rest, a short stem develops on which flowers form during the second growing season.

Carrot cultivation has experienced significant growth in recent years, both in area and in production, as it is one of the most widely produced vegetables in the world. Asia is the largest producer followed by Europe and the US

There are 60 varieties of carrots, all of them are of good quality, some are more preferred than others for their yield and good looks, and in various regions they prefer the small, medium or elongated carrot. Cultivated types fall into two groups: Oriental (or Asian) carrots, with mainly purple and yellow roots; and western carrots, with mostly orange roots.

Carrots are rich in beta carotene (a source of vitamin A), which give the characteristic orange color to its root. It is also rich in vitamin E and some B complex vitamins, especially B3 or niacin, and folic acid. Water is the most abundant component in this vegetable, followed by carbohydrates. As for minerals, its contribution of potassium, calcium, phosphorus and iodine is important.

The carrot provides the body with nutritional substances, they do not contain fat, they help with digestion and ensure that the body works properly and remains healthy. In addition, it is a good source of vitamins and an effective antioxidant, it is recommended to consume it regularly to prevent and reduce the risk of cardiovascular, degenerative and cancer diseases. It also helps prevent eye diseases and skin problems.