The truth about Carrots

The bright orange root vegetable that we know today as carrots is different from its ancestor. Carrots used to have a small, thin, small , purple, red and even black root that had a bitterness. It is a good thing that some Dutch people took an interest in carrots and made them sweet and orange. The carrot belongs to the plant Umbelliferae. The carrot dates back to about 5,000 years ago when the root was found to be growing in Afghanistan. Egypt temple drawings show purple carrots.Throughout centuries Arab merchants travelled trade routes bringing home the seeds of purple carrots. Romans often ate carrots raw dressed in oil vinegar and salt. The Greeks and the Romans excelled in cultivating many food plants , but they never succeeded in developing the carrot as flavourful vegetable . During those times carrots came in a variety of colors from whit, red, pale yellow, and black (but never orange).

By the 12th and 13th century carrots are known to have grown Southern Europe, France and Germany.Thanks to Dutch growers carrots have long been known as the orange vegetable. They bred the vegetable to make it less bitter than the yellow varieties. In an attempt to nationalize the country's favorite vegetable they began experiments with improving the the pale yellow versions by cross breeding them with the red versions.That mix contained beta-carotene to produce orange colored roots. This was developed to become the dominant species around the world.

Carrots are very nutritional, they store a goldmine of nutrients. There are no other fruits or vegetables that as much carotene as the carrot.The body body converts carotene into vitamin A.Vitamin A is responsible for the formation and maintenance of healthy skin, hair and mucous membranes. Vitamin A helps us to see in dim light and it is necessary for proper bone growth, tooth development and reproduction.

This vegetable also contains a great source of vitamins B and C as well as calcium pectate, magnesium, folic acid, thiamine, copper and vitamin B6. Carrots are well know for it's sweetening, anti anaemic, healing, diuretic and sedative properties. The beta carotene and falcarinol found in carrots, may help reduce a wide range of cancers mouth, throat, lung, stomach, breast and intestine. Studies have shown that men that have a diet rich in Beta Carotene and vitamin C have a far lower risk of heart attack. 

A raw carrot has more goodness in it when it is raw and you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Unlike most other vegetables, carrots are more nutritious when eaten cooked rather than raw. Because hole raw carrots have tough cellular walls , the body is able to convert less than 25 percent of their beta carotene into vitamin A . Cooking partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes.

Carrots are one of the best sources of carotene which is a strong antioxidant. But carrots also contain other phenolic compounds that are antioxidants. Many people do not realise that phenolic compounds are located in the skin of fruits and vegetables. Heating vegetables, either during processing or cooking, is a way of reducing enzyme activity that can lead to undesirable changes in color, flavour or texture. Raw vegetables may be popular with a lot of people, but a study shows that at least some processed and canned vegetables can be just as nutritious as raw vegetables. Cooking carrots release more nutrients than eating it raw.  

Stumped on how to make your carrots? Don't worry listed below are some recipes for carrots.

Carrot Salad

1 ½ lb of carrots, peeled and grated. ¼ cup of non-fat mayonnaise. 2 ½ tablespoons of freshly-squeezed lemon juice 1 tablespoon of maple syrup. Pinch of salt

In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt. Add the carrots, tossing to mix. Allow to stand for about 45 minutes

Carrot Apple juice

1 1/4 piece of ginger.   1  apple   4  Carrots

Cut the ginger and   leave the skin on. Core the apple. Slice off the tips of the carrots and put through juice extractor. enjoy

Steamed carrots and onions

  1 ½ medium sized onion chopped.   3 cups thinly sliced carrots.   ½ tablespoons of butter    mrs dash seasoning

Cook onions in butter for 1 minute in a medium saucepan over low heat. Add carrots. Season with mrs dash. Cover tightly and steam until tender, about 5 to 8 minutes. Serves 6

Ginger lime carrots 

3 pounds carrots, pared and sliced 3 cups water 1 1/2 teaspoons salt 3 tablespoons butter 2 tablespoons honey 2 tablespoons lime juice 1 tablespoon lime zest 1 tablespoon grated ginger   

Heat carrots, water and salt in large saucepan to boiling; reduce heat.  Simmer uncovered until carrots are crisp-tender, about 5-8 minutes.  Drain, return carrots to saucepan.  In small saucepan over low heat, heat and stir butter, honey, lime juice, zest and ginger until butter is melted and mixture blended.  Pour butter mixture over carrots; stir gently over low heat until carrots are glazed, about 2 minutes.