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Scientific Name: Daucus carota subsp. sativus
Parts used: taproot, stems, and leaves
Origins & Properties
Carrots are native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds.
The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. It is a biennial plant. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months of sowing the seed, while slower-maturing cultivars need a month longer.
Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
- Skin: Contributes to collagen production which helps in wound healing
- Antioxidant: Protects against free radicals
- Digestion: Helps promote gut health
- Cardiovascular: The fiber and potassium in carrots may help manage blood pressure.
- Bone: Contributes to bone health
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