Carrot (gajar)

Protein 0.9% Fat 0.2%
Minerals 1.1% Fibre 1.2%
Carbohydrates 10.6% Calcium 80 mg
Phosphorus 530 mg Iron 2.2 mg
Moisture 86.0% Vitamin C 3 mg
>Calorific Value - 48 (values per 100 gms)
>Small amount of B complex
Origin and Distribution/Food Value

The carrot appears to originated in Central Asia, in the hills of Punjab and Kashmir in india, with a secondary centre of distribution in Asia, Europe and North Africa around the Mediterranean.
Carrot is rich in vitamin A, sodium, sulphur, chlorine and contain traces of iodine. The mineral contents in carrots lie very close to the skin, hence they should not be peeled off.

Keep in mind while eating carrot

The juice of carrot is known as a "Miracle Juice" for both children and adults. It strenthens the eyes and keeps the mucus membranes of all cavities of the body in healthy condition. It is beneficial for rough and dry skin, but its use should be avoided during early period of pregnancy,as it increase the toxicity of uterine walls and may cause abortion.

  • Uses

They may be eaten raw in salads, or they may be boiled or cooked. They can also be used in the form of soup and juice. They are most useful when taken raw, in cooking large amount of important minerals are lost.

Carrot For Various Diseases

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