Carrots

Carrots were produced in Afghanistan during 7th century. Carrots have a sweet taste. The orange color of carrot is due to the presence of an antioxidant called beta carotene.

Beta carotene is transformed into vitamin A in the intestine. The antioxidants in carrot help in improving the immunity. Carrots also help in lowering the level of low density lipoprotein.

Uses of carrots:

The fiber present in carrots also help in preventing constipation and colon cancer. The carrots should not be cooked in high temperature because high temperature depletes the nutrient content of the carrot.

The carrot should be boiled and consumed. Boiled carrots retain the nutrient content of the carrot. Carrots can be consumed in raw form. Carrots are also used for preparing desserts. Carrot juices are also very delicious. Carrots contain a lot of vitamin A that improves the function of cells lining the intestine, lungs, urinary tract etc. The color of the skin of a person consuming excess of carrot may turn yellow. Carrots are the richest natural source of vitamin A . The amount of vitamin A in 2 carrots corresponds to the Recommended Dietary Allowances(RDA). Carrots are available in most of the parts of the world. Carrots are also very cheap. A lot of mouthwatering desserts can be prepared from carrots.