Kids don’t eat carrots; even, bizarrely, when some bright spark tried making chocolate flavoured carrots, kids still didn’t eat them. But, humble though they are, the carrot is one of the most nutritious vegetables around.

It is thought that the wild ancestor of the carrot came from Afghanistan and that selective breeding over the centuries resulted in the familiar garden vegetable. In early use carrots were grown for their aromatic leaves and seeds rather than their roots. The name carrot hails from the Greek karoton (derived originally form the old IndoEuropean word ker meaning horn).

Most of us know that carrots are rich in vitamins – vitamin A,E,B1,B2 and C . You may not know they are also rich in calcium, potassium, magnesium, folic acid, phosphorous, sulphur, copper and contain lots of antioxidants – Beta carotene, alpha carotene, Phytochemicals and Glutathione.

But did you know that carrots are more nutritious when cut by a knife? According to carrot research, the stress to the vegetable, created by the slice fitenof a vegetable knife releases the juices and increases the anthocyanin content. Anthocyanins, as well as being colouring agents, act as powerful antioxidants.

Apart from drinking the juice of the raw root, carrots are actually more nutritious when cooked. The process helps to dissolve the tough cellular walls and allows the body to convert more of the carotene into vitamin A. In order for the body to absorb more of the carotene, cooked carrots should also be eaten with some fat. To retain the proteins and carbohydrates it is best to cook the carrots whole and cut them, if needed, afterwards.

Most of the goodness is in the skin so refrain from peeling! Scrub instead to get rid of the dirt.

Carrots do come in all shapes and sizes and have some amazing health benefits:-

• Improving muscle, flesh, and skin health.
• Helping fight anaemia.
• Reducing acne.
• Cleansing the liver
• Fighting bronchitis.
• Fighting infection (vitamin A keeps cell membranes healthy
• Easing alcohol withdrawal symptoms.
• Helping to heal minor wounds and injuries.
• Reducing the risk of heart disease.
• Reducing the risk of high blood pressure.
• Boosting immunity
• Reducing photosensitivity (beta-carotene protects the skin from sun damage).
• Improving symptoms of HIV.
• Improving healthm of the eyes

Carrots aren't only orange:-
Yellow carrots - contain pigments that help develop healthy eyes and may prevent lung and other cancers
Red carrots - contain a lycopene which have been known to help reduce macular degeneration of the eyes and prevent heart disease
Purple carrots - originating from Turkey and the Middle East have more beta carotene than their orange cousins….and contain antioxidants that can help prevent heart disease by slowing blood clotting
White carrots - are probably the least healthy but are high in dietary fibre
Black carrots - contain anthocyanins currently being researched as an anticancer compound as well as an inhibitor for LDL (the bad) cholesterol.

But, like everything in life…carrots should be consumed in moderation. An excess of carotene can cause jaundice…..and turn the skin yellow! Although this should disappear once carotene intake has been reduced, continued overdosing can cause serious medical problems; In 1974 an English scientist and health freak named Basil Brown consumed 10 gallons of carrot juice and took 10,000 times the recommended RDA of vitamin A in a period of 10 days. He died of severe liver damage…but not before his skin turned bright yellow.

Eat carrots deliciously raw in salads, and stir fries; or eat cooked…lightly steamed or boiled. Succulent roasted carrots with honey are to die for. Try them in soups, cakes and drinks. And of course they help you see in the dark..or is it that they make your hair curl!

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