Carrot

Binomial name: Daucus carota

From the Umbellifera family, it is a biennial plant of white flowers.

Origin: the carrot is a species native to Central Asia and the Mediterranean area. Greeks and Romans already cultivated it and consumed it, although in this period it was violet. Its current orange colour is due to the selections realised in Holland in the middle of the 18th century, which increased its quantity of carotene, the pigment source of this colour.

Medicinal values: carrots contain a lot of beta-carotene, which is transformed in vitamin A into the organism. The beta-carotene is an effective antioxidant, very useful to fight against some types of cancer, especially the lung one. Recent investigations suggest that it can also prevent infarcts and cardiac diseases. Besides, this vegetable has a lot of fibre and sugar.

Caloric value per 100 g: 42 kcal

Varieties: there are three basic types of carrots based on the shape they have: the big one, the fine one and the carrots of branch.

Curiosities: because of the introduction of this vegetable by the Arab people in our country, the Spanish term “zanahoria” comes from the Arab “isfannariya”. In the Levant area is very popular the world “carlota” to mention it; its origin is Latin and comes from  “carrota”, that, at the same time, it comes from the Greek language and it means ‘to burn’.