healthy food, healthy life

CARROT
A little history
The botanical origin of the carrot is located in Asia Minor, in present-day Iran. It was cultivated and appreciated by Mediterranean cultures since ancient times. In classical Greece they already knew it and appreciated it for its medicinal properties, some Greek authors describe it as an aphrodisiac. When it comes to the Romans, their cookbooks mention it taken with spices and mulled wine. Something evident is that it was not a very popular vegetable, and since the Romans did not consider it very healthy, they did not introduce it to the rest of Europe. The carrot is introduced by the Arabs from North Africa to Spain and, from here, to Holland and the rest of Europe. In the Middle Ages purple, white and yellow varieties were cultivated. In the 14th century it had arrived in Great Britain, mentioning it for the first time in a relationship of a monastic garden dated in 1419, but it would take more than a hundred years for the crop to take on a certain importance, later it spread to the New World. In 1548 it is stated in a herbarium that "carrots grow in abundance in all countries". However, until the 17th century Dutch gardeners did not produce an orange carrot that retained its color during cooking; this would be the precursor carrot of our current varieties.

A bit of botany
It is part of the Umbelliferae family, just like celery, fennel and parsley. It is a family that is characterized by having flowers grouped in the shape of umbels.
The scientific name is Daucus carota. It is a biannual plant, which means that, under normal conditions, it blooms in the second year after sowing. The root accumulates reserves and hypertrophy. Carrot varieties can be classified according to root shape, size and crop cycle. According to the shape of the root, there are cylindrical, conical or rounded. Depending on the size, there are from 20 cm to small ones less than 10 cm. Regarding the cultivation cycle, there are different resistance to cold, different duration of the cycle, etc. From November to March it is possible to find good seasonal carrots. The carrot is a hard, cold-weather vegetable, although it can withstand the summer heat in many areas, it grows best when planted in the spring inlet

Nutritional composition

The carrot is an excellent food from the nutritional point of view thanks to its content of vitamins and minerals. Water is the most abundant component, followed by carbohydrates. The carrot has a higher carbohydrate content than other vegetables, and fiber, mostly in soluble form such as pectin. Being a root, absorbs nutrients and assimilates them in the form of sugars. The content of these sugars decreases after cooking and increases with maturation. Its orange color is due to the presence of carotenes, including beta-carotene or pro-vitamin A, a natural pigment that the body transforms into vitamin A as needed. It is also a source of vitamin E and of B vitamins such as folates and vitamin B3 or niacin. As for minerals, the contribution of potassium, and discrete amounts of phosphorus, magnesium, iodine and calcium. The latter is of worse use than that which comes from dairy products or other good sources of this mineral. Potassium is a mineral necessary for the transmission and generation of the nervous impulse and for normal muscular activity, besides intervening in the balance of water inside and outside the cell. Vitamin E helps in the stability of blood cells and in fertility, in addition to having antioxidant action. Niacin or vitamin B3 contributes to the functioning of the digestive system, the good condition of the skin, the nervous system and the conversion of food into energy.

Properties
The main nutritive advantage of the carrot is to be an excellent source of beta-carotenes, whose ingestion protects against damage caused by the presence of free radicals. Beta-carotene or provitamin A, after being absorbed by the body, is transformed into vitamin A, an essential substance:

• In skin problems such as dermatosis.
• Strengthen the immune or defensive system.
• As a general tonic.
• Accelerate healing and relieve the discomfort of canker sores.
• Prevent degenerative diseases, cardiovascular diseases and some type of cancer.
  One of the first symptoms of vitamin A deficiency is night blindness, a situation in which there is an inability of the eyes to adjust to dim light. This state improves dramatically eating carrots. Other symptoms of this deficiency are: dry eye, photophobia, and also to prevent the formation of cataracts, and the appearance of blepharitis and conjunctivitis. On the other hand, it provides folic acid, a basic element for the good structure of red blood cells, and very important for pregnant women. Its content in vegetable fiber (3%), in the form of pectin makes it very useful to normalize the intestinal transit and healing of intestinal wounds softening the intestinal mucosa. The trace elements make it a good remineralizer of the organism, it is also a diuretic. Another of the properties attributed to the carrot is its intestinal antiparasitic capacity (pinworms), due to the presence of an essential oil.

Preparation and employment
1.- Raw: It is presented in salad, whole or grated and dressed with lemon. It suits the children to strengthen their teeth.
2.- Cooked: The carrot combines very well with potatoes and other vegetables. When subjected to cooking acquires a sweeter taste. Its richness in beta-carotene is maintained after cooking. The cell membranes are broken and the body can absorb a greater part of beta-carotene (better oil).
3.- Juice: Very appropriate as a tasty and nutritious soft drink. It combines very well with apple and lemon juice.

A RECIPE WITH CARROTS:
CREAM OF CARROTS

Ingredients (for 4 people):
1 kilo of potatoes
½ kilo of carrots
1 fresh chives
2 cheeses in portions
½ liter of milk
½ liter of water
4 tablespoons of virgin olive oil Salt

Preparation: Peel potatoes, carrots and chives and cut them into not very large pieces. We put the vegetables in a pan and cover them with water and milk. Add the oil and cook over a low heat for 30 minutes. When the vegetables are soft, grind with a blender to form a fine cream. We put to a point of salt the puree and distribute in 4 bowls in which we will serve and that resist the heat of the oven. Once the puree is distributed, add half cheese in each container and place in the oven at 200ºC for approximately 5 minutes. We serve immediately.