| Scientific name: | Daucus carota subsp. sativus |
| German name: | Karotte |
| Other names: | Möhre, Danvers, Nantes, Imperator, Chantenay, Ball |
| Classification: | Apiales |
| Family: | Apiaceae |
| Genus: | Daucus |
| Season: | May - November |
Carrots have been used as a food source and medicinal plant for thousands of years. The beet, which is mostly orange in colour in European latitudes, is still considered to be extremely healthy today and provides numerous vitamins and nutrients. In particular, the high beta-carotene content, which is responsible for its striking colour, has a healing and protective effect on the skin. Beta-carotene can help you to achieve a more intensive tan and more resistant skin. However, this does not happen overnight, but requires several months of regular consumption of carrot vegetables or their juice. In addition, carotenoids improve vision in the dark. Particularly useful: carrots have little calorific value and are therefore perfect for diets. They are also available in a variety of colours: In addition to white, black and yellow, they are also available in purple, providing variety on the food table.
Quantity per 100 grams
| Calories | 41 |
| Fat content | 0,2 g |
| Saturated fatty acids | 0 g |
| Polyunsaturated fatty acids | 0,1 g |
| Monounsaturated fatty acids | 0 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
| Potassium | 320 mg |
| Carbohydrates | 10 g |
| Roughage | 2,8 g |
| Sugar | 4,7 g |
| Protein | 0,9 g |
The geographical roots of the wild carrot lie in Asia, where it was already considered a preferred foodstuff over 4000 years ago. It reached Central Europe in the 11th century and was first cultivated in the Netherlands. There it was discovered that the unhealthy properties of the wild form (especially the adhesions) can be reduced by planting it in pre-treated farmland. This is how the straight form of the carrot known today was created.
The white flowering plants are now cultivated almost all year round on huge areas in Algeria, Belgium, Denmark, Germany, France, Israel, Italy, the Netherlands and Hungary.
The consumption of carrots has a diuretic, digestive, blood-purifying effect and promotes both vision and the immune system. In people with diabetes, regular consumption of carrots can even promote sugar excretion.
Carrot mush is regarded as anti-tumour because it binds carcinogenic substances in the intestine and ensures that they are excreted quickly. Carrots are also useful for domestic medicine. Who suffers from cough, but has no access to cough syrup, carrot juice and sugar can be mixed in equal parts and receives a cost-effective, tasty and effective replacement for the pharmacy product.
It is advisable to consume carrots with fatty substances such as butter, cream, milk etc., as otherwise only 4% of the nutrients can be processed in the body through the hard cell walls of the root. With the described mixture with fat this proportion is increased up to 20%.
The question is often raised whether there is a difference between carrots and carrots. Botanically and plant-manually, carrots and carrots are the same vegetables. The differentiation has only market-technical background of the Vertreiber. Carrots are early, small turnips that are spherical and dull (Parisian carrots). Carrots, on the other hand, are large, cylindrical and narrow.
The carrot owes its name to the Romans, who called it "Carota", which means "burnt" and indicates its originally fiery red appearance. The term carrot, on the other hand, comes from Old German and is derived from carrot radish and carrot.
Carrots are normally cooked or distorted as raw vegetables. But they are also used to make juice, salad or often baby food. Ordinary carrots from the supermarket should be peeled and washed with a peeler. With young carrots from the farm this is not necessary, since the peel of these young vegetables is very healthy. Also the green leaves of the carrot should not be neglected, as they are particularly rich in vitamins and chlorophyll and thus promote health.
Carrots can be stored shorter than commonly assumed. They can be stored for 4-5 days at a cool temperature of approx. 10 degrees Celsius and high humidity and then quickly become soft and inedible. Too cool storage in the cellar or refrigerator accelerates the decay process and makes the carrots bitter. The same happens if the carrots are stored together with apples, tomatoes or peppers, as these release ethylene gases which damage the carrot.
Also, carrots should not be stored with their herb for long periods of time, as this will remove moisture from the carrot and make it dry and wilt faster.