Carrots, sunk underground, contain essential nutrients for good health. Discover in this post its curiosities, nutritional properties and uses in the kitchen to get the most out of it.
It's one of theolder crops. Its domestic origin dates back to 3,000 BC when a variety of purple on the outside and orange on the inside was grown in Afghanistan. Its introduction on the shores of the Mediterranean Sea would come from the hand of the Greeksgos and romans. It is believed that the carrot arrived in Spain during the time of Muslim rule over the Iberian Peninsula. Currently the main producing countries are China, Russia and the USA. In Spain there are four large productive areas: Castilla-León, Castilla-La Mancha, Andalusia and the Valencian Community.
The carrot belongs to the Umbelliferae family, like parsnip, celery, parsley and fennel. It is one of the most important vegetablesyou and the family's highest consumption. There are about 60 varieties of carrots and all of good quality, some are chosen for their sweeter taste, others for their size and others for their color. Generally they can be divided into two groups; the zanOriental thrush (or Asiatic), with purple and yellow roots; and western carrots, with mainly orange roots.
Nutritional properties of carrot
Water is the main component of this vegetable, followed by carbohydrates. It is also a source of vitamin E and B vitamins such as folates. Regarding minerals, the contribution of potasio, and discrete amounts of phosphorus, magnesium, iodine, and calcium. Its vegetable fiber content, in the form of pectin, makes it very useful to normalize intestinal transit. But probably the most popular of its virtues, it is associated with the improvement of de view. The carrot is characterized by its richness in beta-carotene , an orange pigment that is converted into vitamin A, essential for keeping eyesight in good shape . On the other hand, beta-carotenes are also aexcellent antioxidant that help prevent cell aging by reducing the effect of free radicals. These orange roots are also rich in folic acid, a basic element for the good structure of red blood cells, and very important.ante for the pregnant woman for the correct fetal development.
In the market and in the kitchen
We can find fresh carrots in the market throughout the year, but the seasonal ones are those that are grown in spring. The winter ones are thicker, less sweet and tender. To thewhen choosing them, it is better that they are hard to the touch, and of an intense orange color, uniform, smooth and without cracks, and without lateral roots. If they have leaves, they should be fresh and have a good green color. To preserve them andn optimal state for as long as possible it is recommended to store them in a dry and ventilated place or on the vegetable shelf of the refrigerator, and if possible in plastic bags, where they will be kept for several weeks.
The way mThe healthiest way to eat them is raw in salads and raw foods , or in blended juices and smoothies. But its most traditional use is in soups, vegetable creams, stews and stir-fries. They are also delicious boiled, pickled in vinegar, fermentedtadas, steamed, sautéed, glazed ... and also, due to their sweet taste, they are ideal for preparing desserts and cakes, such as the famous carrot cake, sweets and jams. Can one ask for more?
They are rich, healthy, they give us a lotThe benefits and properties and on top of that, they can even be eaten in desserts! Take advantage of the fact that it is season and do not forget to include this vegetable in your usual diet.