Carrot (Daucus carota) - Ultimate Source of Nutrition: An Appraisal

Abstract

Carrots are one of the most widely used and enjoyed vegetables in the world, because it grow relatively easily and are very versatile in a number of dishes and cultural cuisines. Carrots are scientifically classified as Daucus carota and it is categorized as a root vegetable. It is typically red or orange in color, but purple, white, yellow, and black carrots are not as common. The taproot of the carrot is the part of the vegetable most commonly eaten, although the greens are still beneficial in salads and other forms. The type of carrot most commonly eaten around the world is the domesticated variation of the wild species and it is native to Europe and south western Asia. The majority of carrots are now cultivated in China, but they are exported throughout the world to be included in salads and soups, as well as a stand-alone vegetable for snacks, side dishes, and essential ingredients in many recipes. As an important source of carotene, carrot is widely recommended by physicians for innumerable medicinal purposes. These small eatables are a goldmine of nutrients and contain Vitamin A, B and C as well as calcium pectate. Its pectin fibre is beneficial in lowering the cholesterol level of the body. Carrot is a root vegetable with carotenoids, flavonoids, polyacetylenes, vitamins, and minerals, all of which possess numerous nutritional and health benefits. Besides lending truth to the old adage that carrots are good for eyes, carotenoids, polyphenols and vitamins present in carrot act as antioxidants, anticarcinogens, and immunoenhancers. Anti-diabetic, cholesterol and cardiovascular disease lowering, anti-hypertensive, hepatoprotective, renoprotective, and wound healing benefits of carrot have also been reported. The cardio and hepatoprotective, anti-bacterial, anti-fungal, antiinflammatory, and analgesic effects of carrot seed extracts are also noteworthy. All the nutritional and health benefits are discussed in this paper.