Benefits of Drinking Carrot Juice Daily

The Carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. They are a domesticated form 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 taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

They are one of the ten most economically important vegetable crops in the world. In 2014, world production of these veggies was 38.8 million tonnes, with China producing 45% of the world total. Other major producers were Uzbekistan and Russia, the United States and Ukraine.

They can be stored for several months in the refrigerator or over winter in a moist, cool place. For long term storage, unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil. A temperature range of 32 to 40 °F (0 to 5 °C) is best.

They can be eaten in a variety of ways like pulping, cooking and adding cooking oil, they can also be eaten chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. They are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar ka Halwa dessert, which has this veggie grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added. Carrot salads are usually made with grated veggie with a seasoning of mustard seeds and green chillies popped in hot oil. This veggie can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.

Baby Carrots or mini-carrots (veggie that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets. This veggies is pureed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips.


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Nutritional Facts of Carrot:

ElementsAmount in 100 (gm/ %)
Dietary Fiber2.8%

Health Benefits of Carrot:

Improves vision

The pro-vitamin A beta-carotene from this veggie does not actually help people to see in the dark unless they suffer from a deficiency of vitamin A. This myth was propaganda used by the Royal Air Force during the Second World War to explain why their pilots had improved success during night air battles, but was actually used to disguise advances in radar technology and the use of red lights on instrument panels. Nevertheless, the consumption of this veggie was advocated in Britain at the time as part of a Dig for victory campaign. A radio programme called The Kitchen Front encouraged people to grow, store and use this veggie in various novel ways, including making carrot jam and Woolton pie, named after the Lord Woolton, the Minister for food. The British public during WWII generally believed that eating this veggie would help them see better at night and in 1942 there was a 100,000 ton surplus of this veggie from the extra production.

Helps prevent cancer
Studies have shown that this veggie reduce the risk of lung cancer, breast cancer and colon cancer. Falcarinol is a natural pesticide produced by the this veggie that protects its roots from fungal diseases. These are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating rats.

Slows down aging 
The high level of beta-carotene in this veggie acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.

Promotes healthier skin 
Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone.

Helps prevent infection 
This veggie is known by herbalists to prevent infection. They can be used on cuts-shredded raw or boiled and mashed.

Promotes healthier skin 
These veggies are used as an inexpensive and very convenient facial mask. Just mix grated form of this veggie with a bit of honey. See the full recipe here: carrot face mask.

Prevents heart disease
Studies show that diets high in carotenoids are associated with a lower risks of heart disease. This veggie has not only beta-carotene but also alpha-carotene and lutein. The regular consumption of this veggie also reduces cholesterol levels because the soluble fibers in this veggie bind with bile acids.

Cleanses the body 
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fiber present in this veggie helps clean out the colon and hasten waste movement.

Protects teeth and gums
This veggie clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. This veggie stimulate gums and trigger a lot of saliva, which, being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in this veggie prevent tooth damage.

Prevents stroke
From all the above benefits it’s no surprise that in a Harvard University study, people who ate five or more of this veggie a week were less likely to suffer a stroke than those who ate only one veggie a month or less.