carrots

Carrots in history

The name "carrot" comes from the Greek "Karotòn", while in botany it is known as " Daucus carota" .

Probably, the typical yellow-orange color of the carrots is due to a mutation of a mauve species. Although its origins lie in the East, where it has been cultivated for thousands of years, already the ancient Greeks and Romans used carrots, not so much for culinary use (because of the typical woody and hard consistency of the vegetable), but as medicinal plants .

Botanical analysis

Today, carrot cultivation is widespread throughout Europe, northern Africa and the Asian continent. We are talking about a perennial herbaceous plant, belonging to the Umbelliferae family: carrots develop white flowers with five petals collected in typical umbrella-shaped inflorescences.

The edible part of the carrot is the root, whose average length can vary from 3 to 20 cm, although there are varieties that even reach 90 cm. The diameter of the root can normally vary from 1 to 6 cm.

The carrot is considered a weed, widespread in the meadows and, in this case, has a less developed and shorter root.

Nutritive properties

As for the nutritional properties, the carrot is configured as a real mine of minerals: iron, calcium, magnesium, copper, zinc. But not only: the carrot brings pro-vitamin A (carotenoids), vitamins B and C; among all the vegetables it is the richest source of beta-carotene, transformed into vitamin A by the body in case of need. Suffice it to think, in fact, that 200-300 grams of carrots bring a quantity of beta-carotene equal to about 5-10 times the recommended daily requirement (20-25 mg compared to an estimated requirement of 2-4 mg / day).

Carotene is the pigment responsible for the typical orange color of the carrot: for this reason, the carotenes are extracted from the root and used as a natural colorant in the agri-food industry (E160).

Carrot root is rich in sugary reserves, while in the herbaceous part there are many flavonoids, furanocumarines and oil with low molecular weight molecules: a very volatile oil, which is characterized by the content of geraniol, limonene, and sesquiterpenes such as daucolo.

Carrot essential oil in cosmetics

Carrot seed oil is extracted by steam distillation and is widely used in perfumery to light fresh and sweet notes: it is also widely used for its very low cost. In the cosmetic sector, carrot essential oil, combined with carotenes, is also used for the formulation of suntan lotion, anti-aging and in products that stimulate hair growth. Furthermore, the cosmetics industry uses carrot pulp to treat burns, boils, dry and chapped skin, and to heal sores.

Carrot in herbal medicine

The fresh carrot root can also be used for the decoction: in this way it can exert diuretic and expectorant properties, to counter cough and hoarseness. Instead, replacing the seeds of the carrot with the fresh root you can get a decoction that promotes proper digestion. The carrot could be helpful in regularizing intestinal functions and performing a soothing action on the digestive system.

Other properties are also linked to the carrot: it could be exploited for its diuretic and carminative capacities, to lighten disorders such as stones, cystitis and urinary problems.

Carrot past is used as a remedy for diarrhea, especially in children.

Attention must be paid, however, to the use of carrot seed oil: the side effects on the central nervous system could be similar to those caused by barbiturates. This effect was, however, only demonstrated in vitro.

To make the most of the carrot's potential, it would be good to eat it raw, without removing the peel; it would also be advisable to clean the outer part with a brush to remove any harmful substances and micro-organisms.

Nutritional values

The table shows the nutritional values for 100 grams of carrots, based on the Food Composition Database for Epidemiological Studies in Italy

95% edible portion	Vitamins	Minerals	Energy Kcal 35
Water 91.6 g	Thiamine 0.04 mg	Sodium 95 mg	Energy KJ 147
Proteins 1.1 g	Riboflavin 0.04 mg	Potassium 220 mg
Glucos available 7.6g	Niacin 0.70 mg	Iron 0.7 mg
Starch 0 g	Vitamin C 4 mg	Calcium 44 mg
Soluble glucose 7.6 g	Vitamin A 1148 μg	Phosphorus 37 mg
Dietary fiber 3.1 g	Vitamin E 0	Magnesium 11 mg
Lipids tot 0, 2 g		Zinc 2.92 mg
Cholesterol 0 g		Copper 0.19 mg
		Selenium 1.0 μg

Tradition teaches

Among the remedies to counteract gastritis, in ancient times carrots played an important role: the raw carrot vegetable juice, drunk slowly, seemed to appease the abdominal pain and counteract the irritation at the level of the gastric mucosa.

In the Middle Ages, the roots of carrots were considered "miraculous" remedies: the green part boasted, even then, use in the treatment of kidney stones.

Since ancient times, the carrot was used to promote tanning and to combat diarrhea in childhood.