CARROTS

O is a root vegetable, usually orange in colour, though purple, red,

white, and yellow varieties exist.
O t has a crisp texture when fresh.
O Orange carrots get their color from beta carotene.
O Carrots are about 87% water
O The most commonly eaten part of a carrot is a taproot, although the
greens are edible as well.

STORY
O Originated in Afghanistan. They were purple, red, white, and yellow,
but never orange.
O n the 16th century, Dutch carrot growers invented the orange carrot
in honor of the House of Orange, the Dutch Royal Family. They did
this by cross breeding pale yellow carrots with red carrots.
O Newly orange, carrots traveled England with Dutch travelers during
the reign of Queen Elizabeth .
O The settlers at Jamestown in 1607 introduced carrots to North
America.
!RE!ARATON
O Only 3% of the -carotene in raw carrots is released during digestion:
this can be improved to 39% by pulping, cooking and adding cooking
oil.
O Alternatively they may be chopped and boiled, fried or steamed, and
cooked in soups and stews, as well as baby and pet foods.
O Grated carrots are used in carrot cakes, as well as carrot puddings.
O Carrot juice is also widely marketed, especially as a health drink,
either stand-alone or blended with fruits and other vegetables.
ENEFTS
O They have more beta carotene than any other vegetable. 100 g fresh
carrot contain 8285 mcg of beta-carotene and 16706 U of vitamin A.
Studies have found that flavonoid compounds in carrots help protect
from skin, lung and oral cavity cancers.
O One cup of raw carrots contains about 52 calories yet, are notably
rich in anti-oxidants, vitamins and dietary fiber all giving benefits
such as vision, reproduction (sperm production), maintenance of
epithelial integrity, growth and development.
O Eating too many carrots can cause a person's skin to turn yellowish
orange, especially on the palms or soles of the feet. This is called
carotenemia. t is completely reversible once the consumption of
carrots is reduced.
TREATMENT
O Very suitable for hyperacidity
O Wash and slice in small pieces one big carrot and kilo cabbage.
Osterize the carrots and cabbage with 2 glasses of water. Strain and
add 1 tablespoon sugar though it is optional. Keep in refrigerator to
cool. Prepare for one day's supply.