Carrot super vegetable - Novels
by Dr. Bhairavsinh Raol 
in
English Health
ntroduction
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and ...Read MoreAsia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the tap root, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured tap root.
Nutritional composition of carrot:
Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch.Free sugars in carrot include sucrose, glucose, and fructose.
IntroductionThe carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and ...Read MoreAsia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the tap root, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured tap root.Nutritional composition of carrot:Raw carrots are 88% water, 9%
Carrot a low Glycemic index vegetable for diabetics:Glycemic index (GI) is a measure of how quickly a food can make your blood sugar (glucose) rise. Only foods that contain carbohydrates have a GI. Foods such as oils, fats, and ...Read Moredo not have a GI, though in people with diabetes, they can affect the blood sugar.The glycemic index (GI) assigns a numeric score to a food based on how drastically it makes your blood sugar rise. Foods are ranked on a scale of 0 to 100, with pure glucose (sugar) given a value of 100. The lower a food's glycemic
