What you need to know about Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.
The word "carrot" has its origins in the Greek word "karoton," as "kar" describes anything with a horn-like shape. Many believe carrots were named after beta-carotene, which is found in abundance in this vegetable. Carrots were originally grown in central Asian and Middle Eastern countries, but they were viewed as more of a medicinal herb than a food. Early carrots were not orange. Instead, they came in a variety of colors like purple, white, red, yellow and black. The orange carrots known and loved today are the result of cross breeding red and yellow carrots, which was done back in the 16th century.
The average American adult eats about 12 pounds of carrots a year, making the one of the most popular root vegetables in the U.S. (even though that works out to only about one cup per week). However, the opposite actually holds true; beta-carotene was named after carrots. I generally recommend eating carrots in moderation because they contain more sugar than any other vegetable. However, when eaten as part of an overall healthy diet, the nutrients in carrots may provide multiple health benefits, including protection against heart disease and stroke and it also help to build strong bones and a healthy nervous in the body system.
Carrots are great to eat raw, but if you enjoy them cooked, that's a healthy way to enjoy them as well. One study even found that cooked carrots had higher levels of beta-carotene and phenolic acids than raw carrots and the antioxidant activity continued to increase over a period of four weeks. Root vegetables like carrots work well when fermented, and they're delicious when added to homemade sauerkraut alongside cabbage. You can also juice them, but do this sparingly because of the high sugar content.
A carrot is an orange root vegetable that grows underground. It has a green fuzzy top that sticks out of the soil. Carrots are crispy vegetables and one of the most nutritious around. Carrots contain high levels of Vitamin A and beta carotene. These nutrients are good for your eyes and your skin. Thy also help keep the cells that line your mucus membranes healthy.Carrot is a plant with a thick, fleshy, deeply colored root that grows underground and feathery green leaves that emerge above ground. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters common to plants in this family, including parsnips, parsley, fennel, and dill. There are more than a hundred different varieties of carrot that vary in size and color. Carrots can be as short as 2 inches or as long as 3 feet, ranging in diameter from 1/2 inch to over 2 inches.
Carrot roots have a crunchy texture and a sweet, minty, aromatic taste, while the greens are fresh-tasting and slightly bitter. While carrots are generally associated with the color orange, they also grow in a host of other colors, including white, yellow, red, and purple, the last being the color of the original variety.Carrots can be farmed and harvested on farmland. Planted carrots take 8 stages to grow, and go through 4 visually distinct stages. Mature carrot crops drop 1 to 4 carrots (about 2 5/7 per crop harvested on average). Bone meal can be used on carrots. Using a tool enchanted with fortune increases the maximum number of carrots dropped by 1 per level
Villager farmers will break fully grown carrots, and may pick up the carrots as well. Rabbits will find and eat carrot crops, decreasing its growth stage by 1. The crops when eaten will not drop any carrots.Carrots are rich in antioxidant beta carotene (vitamin A) and of vitamin B among others. These high levels of nutrient help keep the skin looking healthy and supple. Vitamin A is a powerful antioxidant that helps to maintain skin’s elasticity and brightness. It also combats the effect of the sun on skin, helping to remove blemishes. The wild carrot shares its Latin name with the commercially cultivated carrot, to make an infusion, carrots are boiled in water as if making tea. The infusion will carry the great properties of carrots as long as their nice sweet and green scent. Carrot seed oil is a pale yellow liquid obtained by steam distillation. It has a slightly sweet and earthy aroma and can be used to condition hair, skin and gums.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
We are going to talk about:
1 Etymology
2 History
3 Description
4 Chemistry
5 Cultivation
5.1 Cultivation problems
5.2 Companion planting
6 Cultivars
7 Production
8 Storage
9 Consumption
9.1 Nutrition
9.2 Night vision
10 See also
11 References
11.1 Cited literature
12 External links
Etymology
The word is first recorded in English circa 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from Greek καρωτόνor karōton, originally from the Indo-European root *ker- (horn), due to its horn-like shape. In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips: the two were collectively called moru or more (from Proto-Indo-European *mork- "edible root", cf. German Möhre). Various languages still use the same word for "carrot" as they do for "root"; e.g. Dutch wortel.
To be continue in our next post.........
Carrots are great to eat raw, but if you enjoy them cooked, that's a healthy way to enjoy them as well. One study even found that cooked carrots had higher levels of beta-carotene and phenolic acids than raw carrots and the antioxidant activity continued to increase over a period of four weeks. Root vegetables like carrots work well when fermented, and they're delicious when added to homemade sauerkraut alongside cabbage. You can also juice them, but do this sparingly because of the high sugar content.
A carrot is an orange root vegetable that grows underground. It has a green fuzzy top that sticks out of the soil. Carrots are crispy vegetables and one of the most nutritious around. Carrots contain high levels of Vitamin A and beta carotene. These nutrients are good for your eyes and your skin. Thy also help keep the cells that line your mucus membranes healthy.Carrot is a plant with a thick, fleshy, deeply colored root that grows underground and feathery green leaves that emerge above ground. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters common to plants in this family, including parsnips, parsley, fennel, and dill. There are more than a hundred different varieties of carrot that vary in size and color. Carrots can be as short as 2 inches or as long as 3 feet, ranging in diameter from 1/2 inch to over 2 inches.
Carrot roots have a crunchy texture and a sweet, minty, aromatic taste, while the greens are fresh-tasting and slightly bitter. While carrots are generally associated with the color orange, they also grow in a host of other colors, including white, yellow, red, and purple, the last being the color of the original variety.Carrots can be farmed and harvested on farmland. Planted carrots take 8 stages to grow, and go through 4 visually distinct stages. Mature carrot crops drop 1 to 4 carrots (about 2 5/7 per crop harvested on average). Bone meal can be used on carrots. Using a tool enchanted with fortune increases the maximum number of carrots dropped by 1 per level
Villager farmers will break fully grown carrots, and may pick up the carrots as well. Rabbits will find and eat carrot crops, decreasing its growth stage by 1. The crops when eaten will not drop any carrots.Carrots are rich in antioxidant beta carotene (vitamin A) and of vitamin B among others. These high levels of nutrient help keep the skin looking healthy and supple. Vitamin A is a powerful antioxidant that helps to maintain skin’s elasticity and brightness. It also combats the effect of the sun on skin, helping to remove blemishes. The wild carrot shares its Latin name with the commercially cultivated carrot, to make an infusion, carrots are boiled in water as if making tea. The infusion will carry the great properties of carrots as long as their nice sweet and green scent. Carrot seed oil is a pale yellow liquid obtained by steam distillation. It has a slightly sweet and earthy aroma and can be used to condition hair, skin and gums.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
We are going to talk about:
1 Etymology
2 History
3 Description
4 Chemistry
5 Cultivation
5.1 Cultivation problems
5.2 Companion planting
6 Cultivars
7 Production
8 Storage
9 Consumption
9.1 Nutrition
9.2 Night vision
10 See also
11 References
11.1 Cited literature
12 External links
Etymology
The word is first recorded in English circa 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from Greek καρωτόνor karōton, originally from the Indo-European root *ker- (horn), due to its horn-like shape. In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips: the two were collectively called moru or more (from Proto-Indo-European *mork- "edible root", cf. German Möhre). Various languages still use the same word for "carrot" as they do for "root"; e.g. Dutch wortel.
To be continue in our next post.........
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