Carrots The plant that produces the carrot, which is considered to be the most beneficial to our body among our foods and is included in the fruit class in Belgium to encourage children to eat, is from the Parsley family. Carrots, which are believed to be native to Asia, Europe and North Africa, are now grown abundantly in many parts of the world and in Turkey. The carrot, which is considered popular today, has 8 important varieties obtained as a result of years of selection from many wild species.
Carrots, which grow up to 50-100 cm., are biennial cultivated plants. In the first year, they develop roots that are underground and are renewed, and above-ground leaves and stems. In the second year, the flowers and seeds of the plant are formed. In some wild carrots and a few other cultivated species, the plant develops as an annual, and all parts of the plant can be formed in the same year. The plant's nutrient-rich, fleshy, swollen root comes in various shapes, colors and sizes. The pith, commonly called wood, in the middle of the root also has various diameters and features. No carrot species without pith has been obtained.
The color of carrot roots is usually yellow, orange or pink with various shades. In our country, carrots with a dark cherry rot color are grown in the Samandağı region of Hatay province. The carrot plant has a corrugated body and thin leaves similar to dill. Its hermaphroditic flowers are formed in an umbrella shape at the end of the stem that is 60-100 cm long. It is white or rarely greenish in color.
Its seeds are small, yellowish gray and slightly hooked. Its roots can be eaten raw (uncooked) or added to meals and salads, extracted from its juice, made into desserts and pickles.
NUTRITIONAL VALUES
Important nutritional values contained in 100 g. fresh carrots are as follows: 30-42 calories; 1.1 g. protein; 9.7 g. carbohydrates; 0 cholesterol; 0.2 g. fat; l g. fiber; 36 mg. phosphorus; 37 mg. calcium; 0.7 mg. iron; 47 mg. sodium; 341 mg. potassium: 23 mg. magnesium; 8.115-11.000 IU vitamin A: 0.06 mg. vitamin B1; 0.05 mg. vitamin B2; 0.6 mg. vitamin B3: 0.15 mg. vitamin B6: 7.6 mcgr. folic acid: 6-8 mg. vitamin C and 0.6 mg. vitamin E.
BENEFITS TO OUR HEALTH
In addition to the truly vital nutritional values listed above;
Havuç, düzenli olarak yenildiğinde, sigara içen kişileri de içermek üzere, bedenin akciğer kanserine yakalanma rizikosunu en aza indirgemektedir: Ayrıca havucu sık ve bol tüketen kişilerin gırtlak, mesane (idrar kesesi), rahmin boyun bölümü, kalınbağırsak, prostat ve yemek borusu kanserlerine yakalanma rizikosunun %50 oranında; menopoz döneminin sonrasını yaşayan kadınlarda, göğüs kanserlerine yakalanma rizikosunun %20 oranında azaldığı yapılan araştırmalar sonucunda saptanmıştır.
It is the easiest way to lower the level of cholesterol in the blood, which is also a friend of the heart.
Studies have shown that eating carrots causes significant decreases in cholesterol, and in people who stop eating carrots, cholesterol returns to its previous level in a short time.
Carrots prevent some types of food poisoning.
In addition, studies have shown that carrots eliminate the effects of meningitis and encephalitis (brain inflammation), as well as the substance called listeria, which passes to the fetus during pregnancy and causes miscarriage.
It is good for those suffering from constipation due to its high fiber content.
Boiled carrot juice is good for diarrhea.
In addition, it has long been believed among the public that carrots have digestive, carminative, urination-increasing, worm-reducing, menstrual-inducing, and even contraceptive and aphrodisiac (sexual potency-enhancing) effects.
In order to benefit from all these vital effects, people should eat carrots freely and abundantly. Carrots, which are also sold in powder form in the market, will be of great benefit to our health if they are included in our daily diet.
