Carrots Nutrition Facts

Carrots are one of the highest in nutrients vegetable, with great therapeutic qualities. The varieties of carrots include: white carrot, purple carrot, red carrot, black carrot, orange carrot, baby carrot. The nutrition facts of carrots are exposed here. Carrot history, natural remedy power, how to prepare and use it, substances contained in carrot, beneficial properties, nutrition chart.

One of the most consumed vegetable in the world, the second after potatoes, carrots originated in Afghanistan and is known especially for the benefits it brings to the vision. At first its color was white, but by natural selection,it was achieved the today's orange carrot , sweet and tender, with a significant content of carotene, pro-vitamin A, a powerful antioxidant and anticancer properties.Besides culinary flavor and its nutritious qualities, which are outstanding, the carrot is recognized for its therapeutic properties.

Carrots contain vitamins A, B1, B2, C, minerals (calcium, magnesium, iron, potassium, sodium, phosphorus), asparagine and beta-carotene, the plant's pigments which have great antioxidant properties. In summer, before rushing to the beach to get a golden bronze, you can eat carrots for the purpose of protecting the skin, because Beta - carotene blocks a lot of ultraviolet radiation coming from free radicals, and it also enhance the process of getting a nice tan.

Back in the ages, carrots were not grown for food purpose, but for the healing powers.For a long time, people thought that women which could not have children may be cured by eating carrot seeds.The orange vegetable is far different from the one our ancestors ate.Egyptians appreciated carrot seeds, which they thought had healing powers. Such seeds were found in the tomb of the pharaohs. Until the tenth century, carrots were cultivated mainly in several Asian countries: Afghanistan, Pakistan and northern Iran.

The Romans and Greeks had discovered it, but they only grew it in small amounts. At that time, the root was white and they failed to distinguish it, in particular by parsley root.

About carrots it was also believed to have aphrodisiac powers. It seems that the Emperor Caligula, known for his eccentricities, served in one of his parties, famous during those times, only carrot.Ancient writings tell how it forced the members of the Roman Senate to eat carrots all night, to make them feel like horses.

Although they were known in the Mediterranean area since before the Christian era,it was until the 14th century that carrots have begun to be cultivated not only for therapeutic purposes, but also as a food. In those days there were mainly purple or white, and less orange.

In the year 1600, in England, women used to wear in their hair and decorate their hats and dresses with carrot flowers. Carrot  as we know it today, with healthy root, farm, orange, cultivated twice a year, is the work product of a French farmer, Vilmorin-Andrieux, who dealt with the cultivation of vegetables. During the Second World War, he used to grow carrots with a rich content of beta carotene, a substance that gives it an orange color, and which is believed to help improve the overnight vision. There were rumors that the British pilots' visual acuity is due to a significant amount of carrots consumed. 

The carrot has been proved to be a natural remedy which can successfully cure a number of diseases, or at least prevent them.

Lung cancer - a study done in 1998 at a medical institute in Dallas, United States, concluded that high consumption of carrot reduces the risk of lung cancer in both smokers and nonsmokers. This is because carrots contain a range of antioxidants that prevent cell mutations and tumor formation.

Atherosclerosis - in the carrot root it were discovered more than 20 substances with anti-oxidant properties that prevent deposition of cholesterol and triglycerides in the form of arterial plaque. Moreover, dietary fiber contained in carrot, lettuce or used as such, helps maintain a low level of blood cholesterol.

Hypertension - glutathione, a substance that plays the role of a coenzyme in the body, is contained in abundance in carrot peel. Daily administration of this substance through the consumption of fresh carrot juice, to prevent outbursts of hypertension.

Myocardial infarction - a study done in Massachusetts, United States, on a sample of 1,300 people, showed that the people who drink raw carrot juice have a lower risk of a heart attack, in fact 60% lower .

Influenza virus, viral infections in general - carrot consumption prevents viral infections of all kinds. The researchers noted that organisms fed with food rich in vitamin A, develop a cellular membrane which is more "tough" and harder to penetrate by the virus, and thus can not infect healthy cells. The carrot is among the foods richest in this vitamin, only 70 grams of this vegetable, eaten raw, providing vitamin A needed for a whole day.

Macular degeneration - two active principles contained in the orange carrot, namely lutein and zeaxanthin, protects the body from degenerative processes in general and especially those that affect the eyes. According to studies done at the University of Rotterdam, the Netherlands, taking these two substances, and other active principles of carrot, such as vitamins A and C and zinc, prevent Parkinson's disease. Also, a Finnish study done on 1,200 people shows that regular consumption of carrot reduces the risk of cataracts and help maintain visual acuity to old age.

Diarrhea, diarrhea in children - if raw carrots stimulates intestinal transit, when administered cooked, carrots have a slightly astringent effect, calms inflammation in the gut and stopps in a certain extent, the proliferation of bacteria in the gut. It is recommended the mashed cooked carrots, with a pinch of salt and very little oil is added (as-fed, possibly in combination with rice) for a period of 24 hours.

Lactation - mashed cooked carrots are consumed to stimulate milk secretion, to prevent vitamins and minerals deficiencies. External, put compresses of carrot juice on the breasts , to relieve inflammation and prevent cracking nipples.

• It's a great tonic
• Remineralizing
• Increases number of red blood cells and hemoglobin
• Strengthens natural immunity
• Growth factor
• Great friend of the intestine: intestinal regulator (anti-diarrheal and laxative at the same time), it's an intestinal healing vegetable
• Good for gastric healing.
• Detoxifying
• Pectoral
• Diuretic
• Enhances nursing.
• Anti aging and regenerating for skin tissue
• Healing of wounds

Worldwide, there are many varieties of carrots (hundreds), unexpectedly different between them. In most parts of the world there are almost exclusively used orange carrot varieties. 

In India and China, they are using a variety of red carrots, which contain a pigment called Lycopene, which prevents and combats gastritis and gastric ulcer and also prostate cancer and ovarian cancer. 

Purple Carrot is cultivated in some regions of Turkey and Iraq, and is rich in a type of pigments called anthocyanins, which contain active ingredients that enhance night vision, combat joint inflammation, prevent thrombosis of all kinds. 

White Carrot is found in eastern Afghanistan, Pakistan and Iran, and has this color because it is devoid of pigment, but instead is very rich in dietary fiber, which detoxify the body, improve bowel movements, regulate body weight, prevent colon cancer . 

Finally, black carrots (actually has a very dark bluish color) contains, like the purple carrots, the anthocyanin pigments , which among other  lowers the negative cholesterol (LDL), it prevents oxidation of the arteries, slowing down the degenerative process and protect against various forms of cancer disease.

First of all, you should know that the best therapeutic effects are obtained by eating fresh carrot roots and not preserved by freezing or cooked by heating,because many of these processes make the carrot lose it's healing qualities. After two weeks of freezing, there are lost about 50% of most vitamins, while by boiling there is lost a percentage of 50-70% of vitamin A, vitamin E, vitamin B1 and B3.

Juice

It is the best form of administrating this great vegetable for therapeutic efficiency. It is produced by electric centrifugal extractor from fresh carrots, well washed but unpeeled, as the peel is the richest in nutrients.After squeezing carrot juice is consumed immediately, or preferably, if that is possible, be kept cold in sealed containers, but not more than six hours. Usually, an adult will consume 150-300 ml daily carrot juice, a larger amount is contraindicated, as it may cause gastrointestinal disturbances, abnormal skin pigmentation, loss of appetite states.

Carrot juice obtained by centrifugation is the most effective form of administration of the vegetables as vitamins, enzymes, pigments and minerals it contains are very easy to assimilate. Should know, however, that the juice obtained by simply mixing the carrots, does not have the same therapeutic effect, because the high content of cellulose prevents a proper assimilation of vitamins.

Salad

It is obtained from grated carrots, washed well in advance, and by the addition of cold pressed oil, some lemon juice and salt to taste. The carrots salad was usually mixed with parsley root, celery, cabbage or beets race, and dill or parsley. The carrot, used alone or in salad, will bring a small percentage of vitamins and minerals, as they remain captive behind cell walls composed of cellulose. For example, only 25% of vitamin A in carrot can be assimilated, while from the carrot juice obtained by centrifugation, the percentage of this vitamin assimilated grows to about 90%.

In contrast, the raw carrot salad has a very high percentage of dietary fibers, which are important for improving bowel habits, weight control practice, to prevent digestive tract cancer, lowering blood sugar and cholesterol levels.

Cooked carrot

Cooked carrot is more easily digested. It can be used as such in the form of puree or in various other dishes (soups, stews, puddings, etc..). After boiling, about 70% of the vitamin content is destroyed, as well as vitamin C and many other nutrients. However, it is important to remember that vitamins and minerals remaining after boiling will be more easily assimilated in the cooked carrots than from raw. Furthermore, the carrot which is cooked, is very well digested and tolerated by the digestive tract and is particularly recommended as such, for convalescent persons who because of gastrointestinal diseases do not support raw foods.For these reasons, the carrot, if cooked, although it may seem incredible, have a greater therapeutic application than even eaten raw.

The carrot, may be also grilled, steamed, and it has the qualities of somewhere in between the raw and boiled one.

The information provided in the nutrition chart for raw carrots, is taken from the lists published by the United States Department of Agriculture (USDA) Food & Nutrition Center.
The scientific name for carrots: Daucus carota

Organic baby carrots nutrition facts are similar to those of regular orange carrot.
They have a caloric value of 35 Kcal per 100 grams and they are 10% protein and 90% carbohydrates. It is recommended to be consumed during lunch or dinner, as it's a light food, healthy and good for diets (if you don't suffer from diabetes).

Baby carrots nutrition facts and its qualities, make it be best associated with foods like raw celery, cucumber, tomato.