Carrot is a thick-rooted herbaceous plant originating in Asia and belonging to the Apiacea family. It has a high nutritional value, being one of the best sources of vitamin A. It also contains carbohydrates, calcium, sodium, vitamins B1, B2, C, potassium and beta-carotene, responsible for the reddish-orange color present in carrots. The latter is good for the skin and maintains eye health. As a great source of vitamin A, carrots reduce the risk of cancer and delay aging.
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Carrots can be eaten raw or cooked in salads. It is also used in the preparation of cake, puree, bread, juice, soups and stir-fries. It can be preserved for up to fifteen days, if kept in a refrigerator and in a plastic bag. During preparation, it is important not to peel it, just wash and scrape it, as the most nutritious part is located near the skin. Every hundred grams of carrots contains 51 calories.
By Patricia Lopes
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LOPES, Patricia. "Carrot"; Brazil School. Available in: https://brasilescola.uol.com.br/saude/cenoura.htm. Accessed on June 27, 2021.