How Well Do You Know Your Carrot?

The famous root, referred to as Carota in Latin, named Carrot in English.  The Carrot originally cultivated for its aromatic leaves and seeds, not the roots, has its first mention in the 1st century.  Initially existing wildly, it was selectively breed for centuries, to reduce the woody texture/bitterness and increase the sweetness.  Known in a variety of colors, consisting of white, red, purple, yellow and orange.  It wasn't until the 17th century that orange carrots first started appearing in the Netherlands.  Presently vibrant orange carrots are what comes to mind for most of use when we think of Carrots.  The older varieties of carrot are much less popular today.

Carrots are made up of 89% Carbohydrates, 5% Fats and 6% Protein.  Nutritionally they are known for their Beta Carotene which metabolizes as vitamin A, but it does not stop there.  Also consisting of Vitamin A, C, B1, B2, B3, B6 and B9, Pantothenic Acid, Choline, Betaine, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, Selenium, and Fluoride.

This root appears so brightly orange due to Beta Carotene.  Humans can absorb anywhere from 3% to 39% of the Beta Carotene in Carrots depending on preparations.  Raw consumption of Carrots would net roughly 3% absorbtion where cooking can net up to 39% absorption. The culinary uses of the Carrot are diverse to say the least, being used in everything from desserts to soups. You dont want to eat way too many, as its known to cause carotenosis.  Carotenosis is where your skin turns orange.  High in dietary fiber, the roots can be used to treat digestive problems, intestinal parasites, and constipation.  Also used to treat tonsillitis.  Carrots are definitely great when included in a balanced diet!!
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