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The carrot (Daucus carota) is a vegetable with an edible root, typically orange in color although there are also varieties in purple, red, yellow, and white. It is native to Central Asia but is now cultivated worldwide. Carrots have a slightly sweet taste and a crunchy texture when raw.
Carrots are highly nutritious and have multiple health benefits. Some of their properties include:
Rich in beta-carotene (provitamin A): essential for vision, skin, and the immune system.
Antioxidant: protects cells from oxidative damage.
Source of fiber: improves intestinal transit and prevents constipation.
Low in calories: ideal for weight control diets.
Good for the skin: thanks to its content of vitamin A and antioxidants.
Helps maintain a tan: due to its contribution of carotenoids.
The properties of carrots you didn't know about - Mentta Blog
There are many varieties of carrots, classified by color, shape, and growing season. Some of the most well-known are:
Nantesa: cylindrical, sweet, very common in Europe.
Imperator: elongated, very popular in the USA.
Danvers: conical shape, ideal for more compact soils.
Chantenay: shorter and thicker, good for preserving.
Purple, yellow, and red carrots: ancient or rescued varieties for their richness in antioxidants different from beta-carotene.
The main countries that produce carrots on a large scale are:
Carrots are very versatile and can be consumed in many ways:
Raw: in salads, as sticks for snacks, with hummus or sauces.
Cooked: steamed, boiled, in soups, stews, and purees.
Baked: as a side dish or in chips.
Grated: in salads or as an ingredient in cakes.
Juice: in smoothies and natural juices.
Desserts: like carrot cake.
Fermented or pickled: in homemade preserves.
