Carrots: The Underground Honey

Last Updated on May 20, 2022 by BrodNeil

Carrots are a cool-season crop harvested in the spring and are a common root vegetable of the Apiaceae family. They can be eaten raw as a snack or in salads, cooked in soups and sides, or used in sweet bakes.

Even though most of us remember carrots with their bright orange color, they were initially yellow and purple. The root of the plant is the most often consumed part. The stem and leaves, on the other hand, are edible and are eaten as a herb or salad leaf in many parts of the world.

This beloved vegetable has a natural sweetness—especially cultivated carrot. But unfortunately, the sugar that makes a carrot sweet tends to be replaced by fiber as it ages.

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Carrot’s benefits

Carrot is often said to be the ideal health food.

It’s crisp, delicious, and packed with nutrients. Beta carotene, fiber, vitamin K1, potassium, and antioxidants are abundant in carrots.

They also provide a variety of health advantages. For example, they’re a healthy weight-loss snack linked to decreased cholesterol and better eye health.

Here are some of the benefits of adding carrots to your diet.

They are good for your eyes

This is arguably the most well-known carrot superpower. They’re high in beta-carotene, a nutrient that your body converts to vitamin A and helps keep your eyes healthy. Beta-carotene also protects your eyes from the sun and lowers your chance of cataracts and other vision problems.

Reduces cancer risk

Carrots are abundant in carotenoids, which are plant pigments that collect in the root, which is the part humans prefer to eat the most. Beta-carotene, often known as pro-vitamin A, accounts for about 80% of the carotenes contained in carrots. Most carotenoids are found outside the root rather than in the core.

Carotenoids are essential for vision and may also help protect against cancer. This covers cancer of the prostate, colon, and stomach. In addition, women with high amounts of carotenoids in their blood may have a lower risk of breast cancer.

Helps with weight loss

Carrots are low in calories and high in fiber, and studies show that including them in your diet might help you feel fuller and more satisfied. However, because carrots contain more simple carbohydrates, specific weight-loss regimens recommend avoiding them, such as very low-carb diet plans.

This strategy ignores carrots’ other health benefits, such as carrots’ structure, fiber, and high water content, which reduce appetite when consumed whole. Furthermore, its natural sweetness may help reduce the intake of other sweets.

Cholesterol balance and cardiovascular health

Carrots include fiber and essential plant compounds like carotenoids and vitamin C, all of which contribute to their heart-healthy properties. Carrots, in particular, have been shown to help modify cholesterol absorption, perhaps improving cholesterol homeostasis.

However, much of this information comes from animal studies. Further human trials are required to demonstrate a heart-protective benefit.

Helps with your gut health

The fiber in carrots was found to be highly fermentable in a three-week trial of young women who ate enough carrots to provide 15 grams of fiber per day.

Furthermore, research suggests that the vegetable has a prebiotic function, implying that the fiber is a significant fuel source for the gut’s beneficial bacteria. Many of these gut bacteria produce short-chain fatty acids that are good for our gut and overall health.

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Carrots in Tagalog

Carrots are known as “karot” or “karots” in Tagalog.

The word is translated to Tagalog by writing it how it is said.

Carrots scientific name

Carrot (Daucus carota subsp. sativus) is a herbaceous root vegetable. A member of the parsley (Apiaceae or Umbelliferae) family also includes the parsnip.

The domesticated carrot (Daucus carota), sometimes known as “Queen Anne’s lace,” is a cultivar of the wild carrot (Daucus carota). These plants are native to temperate Europe and southwest Asia.

The term carrot also refers to the domesticated form’s long, edible, and usually tapering taproot. These taproots are generally orange in color, although they can also be white, pink, yellow, or purple, depending on the cultivar. When they’re fresh, they have a crisp texture.

Carrot’s nutrition facts

Carrots have a water percentage of 86–95%, while the edible portion contains about 10% carbohydrates. They are also extremely low in fat and protein.

The following are the nutritional values for two small-to-medium raw carrots (100 grams).

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Carrot’s calories

Carrots may (and should!) be a staple in any healthy diet, with 41 calories and less than one gram of fat per 100 grams. And, regardless of the color you choose, they are packed with vitamin A, which helps your eyesight.

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Carrots in containers

Growing carrots in pots allow you to create your ideal growing medium while avoiding pests like carrot fly. Pots should be at least ten to twelve inches deep and as wide as feasible.

One part sand and potting mix make a superb low-fertility mix.
Sow seeds thinly over the top of a filled pot, then cover with a little more mix.
Water thoroughly, label, and place in a sunny location.
Keep everything moist, as these carrots, unlike those in the ground, will be completely reliant on you for all of their needs.

You can harvest carrots two to three months after sowing. Check your seed packet for detailed information on ‘days to maturity.’ Are you unsure if yours are ready to pick? The simplest approach to determine this is to pluck a root and measure its size. You don’t have to wait till the roots are fully developed to begin harvesting. Once the roots are large enough to consume, you can remove all varieties.

Pull roots as needed rather than harvesting the entire pot at once. The remaining carrots in the pot can now continue to grow. To harvest carrots in this manner, pick every second root by hand.

Carrots for dogs

Dogs digest food differently than humans, and consuming the wrong foods can cause long-term health issues and, in the worst-case scenario, death. Dogs, as omnivores, have no requirement for fruits or vegetables in their diet. However, a treat of a fruit or vegetable is fine. Fresh vegetables are also pre-portioned in fresh dog foods.

So, can dogs eat carrots? Yes, carrots are safe for dogs to consume. Carrots are a low-calorie snack abundant in fiber and beta-carotene, a vitamin A precursor. Crunching on this orange vegetable is also good for your dog’s teeth, and it’s found in many dog diets.

Are carrots good for dogs?

Carrots provide dog owners with inexpensive and nutritious food for their canines. Furthermore, without the calorie content associated with biscuits and other snacks, this vegetable is ideal for rewarding excellent conduct.

Some veterinarians say teething puppies may also benefit from cold or frozen carrots. Large frozen carrots make inexpensive chew toys that are also tasty. Additionally, chewing on carrots can help your dog’s oral health. More importantly, carrots are high in vitamin A, potassium, and fiber, among other nutrients.

Carrot lotion

We all know that vegetables, particularly carrots, are essential for a balanced diet, but their advantages extend far beyond nutrition. Carrot skincare solutions are a creative, natural, and effective breakthrough in skincare.

Vitamins, beta-carotene, and antioxidants abound in carrots, making them one of the best natural components for our skin.

Here are a few reasons why you should use products with carrot root extract:

Vitamin A, which is crucial for cell regeneration, is converted by our bodies from beta-carotene.
Antioxidants aid in minimizing inflammation and free radical damage.
Vitamin C promotes skin hydration and a healthy glow.
Carrots are antibacterial by nature.
Carrot root extract is a potent moisturizer containing a high amount of lycopene, which helps balance oily skin.

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Carrot recipes

You can cook carrots into different dishes. For example, you can roast them as a side, shred them for a cake or shave them into ribbons for a salad. Here are three easy carrot recipes you can try:

Glazed carrots

Tender carrot coins are cooked in brown sugar and butter mixture and finished with a dusting of parsley in these glazed carrots. This simple and affordable side dish is ideal for a festive meal or a regular evening.

Ingredients:

1 1/2 lbs (700 grams) carrots peeled and cut into 1/2 inch thick slices
1/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon chopped parsley (optional)

Instructions:

Combine the carrots and 1 1/2 cups of water in a large pan. Bring the carrots to a gentle boil.
Cook until carrots are soft, about 8-10 minutes. Drain any remaining water.
Toss in the butter, brown sugar, and salt. Toss in the carrots to coat them.
Cook, stirring periodically, for another 4-5 minutes, or until a sauce has formed.
If preferred, garnish with parsley before serving.

glazed carrots — Photo from dinneratthezoo.com

Roasted spiced carrot dip

Are you looking for a healthy dip for your chips? Get the most flavor with the least effort by roasting all ingredients before blitzing them into a dip.

Ingredients:

1 kg carrots, peeled, cut into 3cm pieces
1 onion, thinly sliced
3 garlic cloves, bruised
25 g chopped ginger
1/4 cup olive oil
1/4 cup firmly packed brown sugar
2 tbs apple cider vinegar
1 long thinly sliced red chili
1 tsp each ground cinnamon and ground coriander
2 pieces of star anise, coarsely crushed
250 g sour cream
For garnish, nigella seeds, dill sprigs, baby amaranth leaves (optional), and corn chips to serve

Instructions:

Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and grease it.
To create the dip, whisk together the carrots, onion, garlic, ginger, oil, sugar, vinegar, chili, cinnamon, coriander, and star anise in a mixing dish.
Cover loosely with foil and transfer to the prepared tray and roast for one hour, or until carrots are almost soft.
Remove the lid and continue to roast for another 45 minutes, or until the carrot mixture has caramelized and the carrots are tender.
Whiz the hot carrot mixture with the sour cream in a food processor until smooth. Transfer to a bowl, cover with plastic wrap directly over the surface and chill for at least 1 hour or until totally cool.
Spoon dip into a serving bowl and top with nigella seeds, dill, and amaranth. Serve with corn chips on the side.
Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper and grease it.
To create the dip, whisk together the carrots, onion, garlic, ginger, oil, sugar, vinegar, chili, cinnamon, coriander, and star anise in a mixing dish.
Cover loosely with foil and transfer to the prepared tray and roast for one hour, or until carrots are almost soft.
Remove the lid and continue to roast for another 45 minutes, or until the carrot mixture has caramelized and the carrots are tender.
Whiz the hot carrot mixture with the sour cream in a food processor until smooth. Transfer to a bowl, cover with plastic wrap directly over the surface and chill for at least 1 hour or until totally cool.
Spoon dip into a serving bowl and top with nigella seeds, dill, and amaranth. Serve with corn chips on the side.

roasted spiced carrot dip — Photo from delicious.com.au

Carrot soup

Have you ever known a child who disliked carrots? This naturally sweet vegetable shines in this simple, creamy carrot soup that will delight both adults and children!

Ingredients:

2 tablespoons unsalted butter
1 large white onion, chopped
2 pounds carrots, peeled and chopped
3 cloves garlic, chopped
1 teaspoon dried thyme
4 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon white pepper, optional
4 tablespoons heavy cream, divided

Instructions:

Place the butter and onions in a large pot over medium heat. Cook for 3 to 4 minutes, or until the onions are transparent, but do not brown. Add a pinch of salt to taste.
Combine the carrots, garlic, and dried thyme in a mixing bowl—cook for 30 seconds or until the garlic smells good.
Bring the mixture to a simmer with the stock. Cover and continue to cook for another 15 minutes, or until the carrots are very soft.
When the carrots are tender, puree the soup in the pot with an immersion blender until smooth.
If you don’t have an immersion blender, take the soup off the stove and set it aside to cool until it’s no longer hot. Then, using a regular blender, mix in batches and return to your pot. Return the pureed soup to a low heat setting and season to taste with salt and white pepper.
Swirl a tablespoon of heavy cream into each bowl after ladling the soup into bowls. Sprinkle paprika and fresh minced chives on top of the soup.
Leftover soup can be stored in the refrigerator for up to 5 days or frozen for six months in freezer-safe zip-top bags. Warm the soup gradually on the stovetop over low heat.
Place the butter and onions in a large pot over medium heat. Cook for 3 to 4 minutes, or until the onions are transparent, but do not brown. Add a pinch of salt to taste.
Combine the carrots, garlic, and dried thyme in a mixing bowl—cook for 30 seconds or until the garlic smells good.
Bring the mixture to a simmer with the stock. Cover and continue to cook for another 15 minutes, or until the carrots are very soft.
When the carrots are tender, puree the soup in the pot with an immersion blender until smooth.
If you don’t have an immersion blender, take the soup off the stove and set it aside to cool until it’s no longer hot. Then, using a regular blender, mix in batches and return to your pot. Return the pureed soup to a low heat setting and season to taste with salt and white pepper.
Swirl a tablespoon of heavy cream into each bowl after ladling the soup into bowls. Sprinkle paprika and fresh minced chives on top of the soup.
Leftover soup can be stored in the refrigerator for up to 5 days or frozen for six months in freezer-safe zip-top bags. Warm the soup gradually on the stovetop over low heat.

carrot soup — Photo from simplyrecipes.com

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Carrots: The Underground Honey