A carrot (carota of Daucus) is a root food of root, usually orange or white colors with a wooded texture. The edible part of a carrot is a taproot. It is a bi-annual factory which increases a rivet washer of the sheets in spring and summer while accumulating the valiant taproot, which stores great quantities of sugars so that the factory flowers by the second year. The flowering stem becomes approximately 1 m of large, with umbels of the white flowers.
Carrots are eaten both raw and cooked and they can be stored for winter use. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content.
Carrot uses and benefits
Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
An infusion of the whole carrot herb is considered an active and valuable remedy in the treatment of dropsy, chronic kidney diseases and affections of the bladder.
Believed useful in blocking cancer, especially smoking related cancer, including lung
Lowers blood cholesterol
Intake of foods such as carrots that are rich in carotenoids may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels.
The caroot seeds are carminative, stimulant and very useful in flatulence, windy colic, hiccough, dysentery, chronic coughs, etc. The dose of the seeds, bruised, is from one-third to one teaspoonful, repeated as necessary. They were at one time considered a valuable remedy for calculus complaints.