Carrot super vegetable by Dr. Bhairavsinh Raol

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Carrot super vegetable - Novels

by Dr. Bhairavsinh Raol in English Health

Writen by Dr. Bhairavsinh Raol Matrubharti Verified

Novels

Description

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 Southwestern Asia. 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.