The carrot is a plant celebrated for its many health benefits. Packed with antioxidants that support skin and eyesight, carrots offer a wealth of other advantages too. Let’s explore the wonderful properties of carrots.
Originating from temperate regions of Europe, the carrot’s scientific name is Daucus carota.
This plant belongs to the Apiaceae family, so called because its flowers form umbrella-shaped clusters.
Other members of this family, widely used in Sicilian cooking, include celery, fennel and parsley.
The variety commonly grown in Sicily is the familiar orange carrot, though they come in a rainbow of colours including yellow, purple, red and white.
Sicily boasts a prized local variety: the Carota Novella di Ispica IGP, renowned for its quality.
Carrot cultivation dates back to ancient times, with the earliest cultivated types being purple. It wasn’t until the 18th century in the Netherlands that the orange carrot was selectively bred.
Like many vegetables and fruits, carrots are now available year-round. Typically, they’re sown in spring and harvested over the following two to three months, making summer the prime season.
Nutritional Value
Carrots are mostly water, with carbohydrates, fibre and a small amount of protein. Importantly, they contain no cholesterol.
Properties and Benefits
The nutrients in carrots support healthy eyesight, skin, digestion and heart health.
Carrots are rich in beta carotene, the natural pigment that gives them their colour and their name.
Beta carotene is a powerful antioxidant that helps combat free radicals, slowing cellular ageing. It also converts into vitamin A, essential for cell development in embryos, vision, bone growth and regulating reproductive functions.
Let’s take a closer look at the specific benefits carrots bring to our bodies.
Heart Health
Beta carotene, along with carotenoids, hydroxycinnamic acids and anthocyanins, helps protect arteries from oxidative damage. Studies show that this antioxidant cocktail in carrots supports cardiovascular wellbeing.
Rich in Vitamins and Minerals
Besides antioxidants, carrots provide valuable minerals like copper, manganese and potassium, as well as vitamins K, B6, C and biotin.
A Diet-Friendly Veg
Low in calories and high in fibre, carrots are perfect for those watching their weight, as fibre helps you feel fuller for longer.
Digestive Health
The fibre and antioxidants in carrots work together to protect the lining of the digestive tract, reducing the risk of colon cancer.
Eye Care
Thanks to their vitamin A content, carrots are excellent for maintaining healthy corneas and retinas, lowering the chance of macular degeneration.
Skin Benefits
The alpha and beta carotene in carrots not only encourage a natural tan but also offer a degree of protection against sun damage.
Choosing and Using Carrots
When shopping at the market, it’s important to pick carrots that are firm, smooth-skinned and brightly coloured — signs they’ve been freshly harvested.
Carrots keep well in the fridge if wrapped in a plastic bag or kitchen paper to retain moisture.
The best way to enjoy carrots and get the most from their nutrients is to eat them raw, whether on their own or in salads. Cooking can reduce some nutrients, although beta carotene remains stable at high temperatures.
Steaming is the preferred cooking method to maximise the body’s absorption of beta carotene.
Any Drawbacks?
Carrots are generally safe and highly recommended, even forming a staple in weaning diets for young children.
Eating more than around half a kilo daily could lead to carotenosis, a harmless condition where excess beta carotene causes the skin to take on a yellowish tint. This is completely reversible by simply cutting back on carrot intake.