Facts about Carrot

We found 15 facts about Carrot

Carotenoids booster

It is a very popular vegetable that we can't do without in the kitchen. We eat it in soups, as an addition to meats, and even use it as a baking ingredient. It has many beneficial properties for our health, but be careful with its consumption, because excessive use of carrots in our diet can cause health problems.

Carrot usually refers to one of the varieties of this plant - it belongs to the celery family Aplaceae, and is considered to be the best-know species of it.
There are about 25 species of carrots, some of which are considered poisonous.
Carrot is common in Eurasia and North Africa.
Carrots were already cultivated in ancient China, however, the best-know variety from this period is a white carrot.
The orange variety of this vegetable is owned to the Dutch, who created it in the 17th century.
Carrot root can be eaten raw or cooked, i.e. boiled, fried or stewed. It is also a common ingredient of juices and purée.
It contains large amounts of vitamins, minerals and antioxidants.
Carrot consumption has a positive effect on LDL cholesterol.
One of its ingredients is beta-carotene, which has a beneficial effect on immunity and vision.
It contains many carotenoids: alpha-carotene, beta-carotene, lutein, lycopene and zeaxanthin.
Portuguese make jams from carrots.
It is a very low calorie vegetable. They provide only 41 kcal per 100 g.
100 g of carrots contain 33 mg calcium, 12 mg magnesium, 320 mg potassium and 69 mg sodium.
Carrots contain, among others, vitamin B6, B1, vitamin E, vitamin K, folic acid and niacin.
Consumption of too many carrots can cause health problems.
An overdose of beta-carotene ultimately leads to overproduction of vitamin A, which can cause vision disorders, skin diseases or liver hypertrophy.
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