Carrot’s health benefits can be traced back to when it was originally cultivated in the Middle East to Central Asia and parts of Europe for thousands of years. These original carrots did not resemble carrots which we see today. There were purple, red and yellow carrots. During the 15th and 16th century in Europe, carrots were widely cultivated and were originally brought to North America at the time.
In the commercial market today, China produces about one-third of all the carrots that are bought and sold around the world. Russia is second and the US is a close third. Currently older Americans consume about 12 pounds of carrots per year.
The name Carrot is derived from the word karoton, which is Greek. The first three letters identify -kar means horn-shaped, with reference to the part of the carrot, which is under the ground and is usually eaten.
Carrot root, which is known for its rich supply of beta-carotene. Beta-carotene is an antioxidant nutrient that gets its name from carrots because of the large amount of carrots contain.
Carrots contain a lot of other nutrients as well. Carrot has proposed a number of other nutrients that are beneficial to the cardiovascular system, have anti-cancer properties, and support the immune system.
All the different varieties of carrots contain a lot of valuable nutrients with antioxidant values. More traditional antioxidant vitamin C and plant nutrients, antioxidant beta-carotene are among the many carrots contain antioxidants.
The amount of phytonutrients and antioxidants may vary depending on the varieties of carrots. For example, purple and red carrots are well known for their abundance of antioxidant anthocyanins. Orange carrots loaded with beta-carotene, which is 65% of the total carotenoid content. Half of the yellow carrots carotenoids lutein from. No matter what grade selected, each containing distinct antioxidant advantages.