Let’s know something about the constitution that makes Carrots Benefits
◆Carrot is made up of about 90% of water
◆It contains only 10% of carbohydrates
◆Lots of fibre, pectin is a soluble fibre and is helpful to lower glucose by
●slowing down the digestion of starch in sugar present in our food
●It is also able to feed the friendly bacteria in our intestine which may result in improved health and reduced risk of illness.
●also impairs the absorption of cholesterol in the digestive tract lowering blood cholesterol levels
●Carrots are also good for constipation as fibre encourages healthy bowel movements.
◆Nutritional ingredients And Carrot Benefits
Carrots contain a lot of Vitamins particularly
●Beta Carotene
●Vitamin A
●Vitamin B6
●Biotin ●Vitamin K
●Potassium
●Along with beta-carotene carrots also have carotenoids another antioxidant helpful to enhance immunity
functions and decreased risk of cardiovascular diseases, degenerative diseases and different types of cancers.
There are several diseases that can reduce the yield and market value of carrots. The most devastating carrot
disease is Alternaio leaf blight, which has been known to eradicate entire crops. A bacterial leaf blight caused by
Xanthomonas campestris can also be destructive in warm, humid areas. Root-knot nematodes can cause stubby
or forked roots, or galls. Cavity spot, caused by the oomycetes Pythium viole and Pythium cilium. results in
irregularly shaped, depressed lesions on the taproots.
Physical damage can also reduce the value of carrot crops. The two main forms of damage are splitting, whereby
a longitudinal crack develops during growth that can be a few centimetres to the entire length of the root, and
breaking, which occurs postharvest. These disorders can affect over 30% of commercial crops. Factors
associated with high levels of splitting include wide plant spacing, early sowing, lengthy growth durations, and
genotype.
Fresh carrots should be firm and crisp, with smooth and unblemished skin. The bright-orange colour indicates high
carotene content; smaller types are the most tender. Carrots are used in salads and as relishes and are served as
cooked vegetables and in stews and soups.