CARROT Natural Benefits and Curative Properties

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Carrot - Natural Benefits and Curative Properties

Botanical Name :: Daucus carota

Indonesian Name :: wortel

Description

The carrot is a popular vegetable the world over. It is a powerful cleansing fool Green carrot leaves are highly nutritive, rich in protein, minerals and vitamins.
There are many varieties of carrot. Broadly, they can be classified into two groups, namely, Asiatic types and European types. The former are marked by their larger size, darker color and sweet taste. However, the latter are preferred due to the smooth surface, thin core, better shape and being less fibrous in nature.

Origin and Distribution of Carrot

The carrot appears to have originated in Central Asia, in the hills of Punjab and Kashmir in India, with a secondary centre of distribution in Asia, Europe and North Africa around the Mediterranean. It is cultivated in India, Malaysia, Indonesia, Philippines, Central, East and West Africa, South America and the Caribbean.
Food Value of Carrot

Nutritionally, the carrot is an extremely rich source of vitamin A. The name carotene, which is a form of pro vitamin, has been derived from carrot. The carotene is converted into vitamin A by the liver and it is also stored in our body.

Carrots are rich in sodium, sulphur, chlorine and contain traces of iodine. The mineral contents in carrots lie very close to the skin. Hence they should not be peeled or scrapped off.
Carrot*
Food Value

Minerals and Vitamins
Moisture - 86.0% Calcium - 80 mg
Protein - 0.9% Phosphorus - 530 mg
Fat - 0.2% Iron - 2.2 mg
Vitamin C - 3 mg
Fibre - 1.2% Small amount of Vitamin B Complex
Minerals - 1.1% * Values per 100 gm's edible portion
Carbohydrates - 10.6% Calorific Value - 48
Natural Benefits and Curative Properties of Carrot

Carrot is rich in alkaline elements which purify and revitalize the blood. It nourishes the entire system and helps in the maintenance of acid alkaline balance in the body.

The juice of carrot is known as a "Miracle Juice". It makes a fine health giving drink for children and adults alike. It strengthens the eyes and keeps the mucus membranes of all cavities of the body in healthy condition. It is beneficial in the treatment of dry and rough skin.
However, the use of carrot seeds should be avoided during early period of pregnancy, because it increases the toxicity of uterine walls and may cause abortion

* Tooth Decay :- Chewing a carrot immediately after food kills all the harmful germs in the mouth. It cleans the teeth, removes the food particles lodged in the crevices and prevents bleeding of the gums and tooth decay.
* Digestive Disorders :- Chewing of carrots increases saliva and quickens digestion by supplying the necessary enzymes, minerals and vitamins. Regular use of carrot prevents the formation of gastric ulcer and other digestive disorders. Carrot juice is an effective food remedy in ailments like Intestinal colic, colitis, appendicitis, peptic ulcer and dyspepsia.
* Constipation :- Carrot juice, combined with spinach juice and a little lemon juice, is very effective in the treatment of constipation. Spinach juice cleanses the bowels. This effect cannot be expected soon after taking the juice. But within two months, the bowel starts emptying regularly. About 50 ml. of spinach juice should be added to 250 ml. of carrot juice to make this combination.
* Diarrhea :- The carrot soup has been found an effective natural remedy for diarrhea. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorus, calcium, sulphur and magnesium. It is a good source of. pectin and coats the intestines to allay inflammation. It checks the growth of harmful bacteria and prevents vomiting. It is especially useful for children. 1/2 Kg. of carrot may be cooked in 150 ml. of water until it is soft. The pulp should be streamed. Three quarter tablespoon of salt may be added and a small amount of the soup should be given to the patient every half an hour. Improvement is usually noticeable in 24 hours.
* Thread Worms :- The carrots are valuable in the elimination of thread worms from children as it is offensive to all parasites. A small cupful of grated carrot taken every morning, with no other food added to the meal, can clear these worms quickly. Raw carrots are good for fertility. Sterility is sometimes overcome by its use. The cause of sterility has been traced to the continuous use of food in which enzymes are destroyed by working or pasteurizing.

Uses of carrot

Carrots can be used in a variety of way. They may be eaten raw in salads, or they may be boiled or cooked. They can also be used in the form of soup and juice. They are most helpful when they are taken raw. In cooking, a large amount of the important minerals are lost. They form very important ingredIent of a raw salad.

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Importance of Vegetables - Curative Value of Vegetables

'Vegetables' are important protective food and highly beneficial for the maintenance of health and prevention of disease. They contain valuable food ingredients which can be successfully utilized to build up and repair the body.
Food Value of vegetables

Vegetables are valuable in maintaining alkaline reserve in the body. They are valued mainly for their high vitamin and mineral contents. Vitamins A, Band C are contained in vegetables in fair amounts. Faulty cooking and prolonged careless storage can, however, destroy these valuable elements.

There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to diet in its own way Fleshy roots are high in energy value and good sources of vitamin B group. Seeds are relatively high in carbohydrates and proteins. Leaves, steam and fruits are excellent sources of minerals, vitamins, water and roughage.

It is not the green vegetables only that are useful. Farinaceous vegetables consisting of starchy roots such as potatoes, sweet potatoes, the tubers and legumes are also valuable. They are excellent sources of carbohydrates and provide energy to the body.
Natural Benefits of vegetables

To derive maximum benefits of their nutrients, vegetables should be consumed fresh as far as possible. Most vegetables are best consumed in their natural raw state in the form of salads. An important consideration in making salads is that the vegetables should be fresh, crisp and completely dry. If vegetables have to be cooked, it should be ensured that their nutritive value is preserved to the maximum extent possible The following hints will be useful in achieving this:

1.The vegetables, after thorough wash, should be cut into as large pieces as possible.
2.The cut pieces should be added to water which has been brought to boiling point and to which salt has been added. This is necessary to avoid loss of B-complex vitamins and vitamin C.
3.Only bare minimum water necessary to cover vegetables should be used. Spinach and other tender greens need no water.
4.Vegetables should not be exposed to atmospheric air They should be covered tightly while cooking.
5.They should be cooked for as short a time as possible. They should be cooked till they are just soft to the touch for easy mastication.
6.They should be served hot.

To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in their own juices on a slow fire and the water or cooking liquid should not be drained off. If the vegetables are boiled hard and for long time in a large quantity of water, they would lose their nutritive and medicinal values. No vegetable should be peeled unless it is so old that the peeling is tough and unpalatable. In most root vegetables, the largest amount of minerals, directly under the skin and these are lost if vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value are to be preserved.

Finally, vegetables should not be cooked in aluminum utensils. Aluminum is a so metal and is acted upon by both food acids and alkalis. There is scientific evidence to show that tiny particles of aluminum from foods cooked in such utensils enter the stomach and that the powerful astringent properties of aluminum injure the sensitive lining of the stomach, leading to gastric irritation, digestive and intestinal ailments. An intake of about 280 grams of vegetables per day per person is considered

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