CARROT DEHYDRATED

CARROT

The carrot (English: carrot, Italian: carota), with the scientific name Daucus carota belongs to the family of the Selenoides (Apiaceae) and originates from Western Asia (Afghanistan).

It was known as a medicinal plant by Dioscorides as "staphylinos". In Europe, its cultivation began in the 13th century and it was purple in color due to some pigments it contained.

The carrot has a short growth and its foliage is thin and branched. Its leaves are long-stalked and come out at the top of the root. Its root is fleshy with a long conical shape and orange, yellow or white color depending on the variety. The flowering stem is formed in the second year of cultivation and consists of branches in which the flowers appear in white yellow or pink inflorescences.

It contains huge amounts of carotenoids (carotene β, which improves vision and protects against cardiovascular diseases), which have a strong antioxidant effect and vitamins A and C. Even smaller amounts of vitamins of the B complex and trace elements such as potassium, calcium, phosphorus, copper, fluoride and iron.

Renowned for its digestive properties, the carrot was rightly called "the gut's best friend". In juices and soups, it regulates the activity of the intestines and promotes their smooth functioning, thus fighting constipation and diarrhea. It soothes the mucous membranes of the entire digestive system and reduces irritation and inflammation.

Its root is consumed fresh as well as cooked, while it is also used in the production of canned and dehydrated products. Today their use in sweets and cakes has increased. Ingredients of the carrot (carrot oil), used in the preparation of cosmetics.