Carrot Importance

We know that food is very significant to live our lifetime; it provides fats, proteins, vitamins, carbohydrates, and minerals for the body (“Carrot”). One of food sources that provides the nutrients above is carrot. Carrot has Persia origin, which is a region in Iran and Afghanistan now. Even, carrot was in central Asian and Middle Eastern a thousand of year ago and it became widely in Europe in two centuries of 15th and 16th (“Number of Farmers’ Markets Continues to Grow”). Moreover, its name comes from the Greek is “karoton” and carrot is abstracted the first five letters of “karoton” (“Carrot”). Likewise, carrot has its name like “carota” of Latin language. Besides, its orange color appeared in the Netherlands in the 17th century (“Carrot”).

Typically, carrot has an excellent source of vitamins including vitamin C, biotin, vitamin A, vitamin B6, vitamin B1, vitamin E, vitamin B2, and vitamin K. In addition, its nutrients have other substances such as manganese, niacin, pantothenic acid, phosphorus, potassium, dietary fiber, and molybdenum (“Number of Farmers’ Market Continue to Grow”). In the same way, in the table of essential nutrients, carrot has 88% water, 4.7% sugar, 2.6% protein, 1% ash, and 0.2% fat (“Number of Farmers’ Market Continue to Grow”). Especially, carrot’s carotene consists of beta-carotene, which is the most known as a colored bright orange; the colorful carrot has an effect on reduction of the risk cardiovascular disease. Similarly, beta-carotene is also an antioxidant and converts into vitamin A. Taking vitamin A of carrot is 113%/122grams will help in good vision and eye health. Nevertheless, if we supplement too much beta-carotene, our health can be higher dangerous in cancer disease and in heart disease (“Beta-carotene”). In addition, carrot’s free sugars comprise of three sugars such as sucrose, glucose, and fructose. They provide the energy to muscles active and brain active (Torrens). Furthermore, dietary fiber of carrot is digested the food easily, so it has the ability to relieve constipation (“Beta-carotene”). Therefore, in this century, carrot has become a popular cooking vegetable, salad item, snack food, and raw vegetable. Eating a cup of carrot with 122.00 grams every day, it is easy to lower disease risk