CARROT:
The carrot (Daucus carota subsp. sativus, Etymology: from Late Latin carota, from Greek ?a??t?? karoton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.
Nutrition:
The carrot gets its characteristic and bright orange colour from ß-carotene, which is partly metabolised into vitamin A in humans. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals. Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.
Lack of vitamin A can cause poor vision, including night vision, and vision can be restored by adding it back into the diet. An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II, who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore, and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable, which was not rationed unlike other food. A "Dr. Carrot" advertising campaign encouraged its consumption.
BENEFITS:
Carrot juice contains less calories and is very beneficial for weight loss.
The functioning and health of liver and digestive tract improves by the intake of carrot juice.
Carrot juice contains Vitamin E which helps in preventing cancer.
Aches and pains associated with aging lessen with the intake of carrot juice.
Vitamin A present in carrot juice improves eye-sight and helps in bone disorders, osteoporosis etc.
It contains potassium which helps against cholesterol
Carrot juice is extremely beneficial for the liver as it reduces fat and bile in the liver.
The juice revitalizes and tones the skin.
Carrot juice is very rich in beta-carotene which is an antioxidant and it prevents cell degeneration. The aging process is also slowed down.
Carrots contain beta-carotene which is converted into Vitamin A by our body. This natural vitamin A is very good for our body.
