The Spanish word for carrot, zanahoria, originates from the Arabic word �isfannariya�, since it was the Arabs that introduced this vegetable to Spain and from here it spread to Holland and the rest of Europe. In the Middle Ages different varieties were cultivated, however, it was not until the seventeenth century that horticulturists in the Netherlands produced an orange variety of carrot which retained its colour during cooking and was to be the precursor of the carrots that exist today. This plant was originally very poisonous, but by a process of careful selection and cross-fertilisation the poison was successfully neutralised and the root vegetable, today known as a source of vitamins, was produced.

 

There are more than fifty types of carrot which are essentially distinguished by their length. The small ones are the best because they are sweeter, harder, bright orange in colour and not cracked. They are usually sold tied together in bunches with the green leaves still attached. If they are a very intense orange colour it means that they contain a large amount of betacarotene. On the other hand, if there are green marks on the end of a carrot this means that it has been exposed to the sun and will have a bitter, sharp taste. It is recommended not to peel them and to steam them. It�s best to wash them carefully and scrape the surface just before they are required. Carrots should be stored in a cool, ventilated place. They will keep for one or two weeks in the fridge.

 

Source of betacarotenes
After parsley, carrots are the food containing the largest percentage of betacarotenes, a substance which the human body coverts into vitamin A and which is considered to be an effective antioxidant with anticarcenogenic properties and which protects the skin. They belong to the carotenoid group and contain 1.5% proteins, 7.3% sugars, are very low in fat (0.2%) and rich in vitamins, particularly the aforementioned vitamin A. They are also rich in minerals such as iron, potassium, calcium and also contain some phosphorus. As well as from carrots, people can obtain vitamin A from a few other vegetables such as cabbage, spinach, sweet potatoes, broccoli and pumpkin. However, out of all of these vegetables, carrots contain between 10 and 100 times more vitamin A. Unlike the majority of vegetables, carrots are more nutritious when eaten cooked, as their cell walls break down in cooking and this enables the body to convert more than 50% into vitamin A. According to recent research, carrots may also help prevent heart attacks and heart disease in general. They contain a lot of water (almost 90%) and are low in calories, contributing only 40% of the diet�s calories.

 

Traditionally, it has always been said that the properties of this vegetable improve our sight. In fact, carrots prevent cataracts and retina disease and are often recommended in cases of reduced clarity, conjunctivitis and hypersensitivity to sunlight. Furthermore, they are diuretic, improve menstruation in women and help the body to break up and expel kidney stones. Additionally, they contain phosphorus, making them an excellent tonic for tired minds and they are also an excellent option for strengthening teeth and gums. Since they contain aromatic substances, they are suitable for stimulating the appetite and recommended in the diets of people suffering from depression or anaemia.

 

Carrots are often consumed as juices which also perform antiseptic and blood normalisation functions. To prepare them, they must be washed well by putting them in water and scraping the surface with a knife, without peeling the skin off, as this is where there is a greater concentration of carotenes and vitamin A. Carrot juices help to control digestive disorders, cases of acidity and malnutrition, and reduce wind, so it is recommendable to have them after meals. It is also recommended that we drink them if we have rheumatism and if we have respiratory problems it is best to mix the juice with a bit of honey or lemon juice. It is also highly recommendable to mix carrot juice with recently squeezed orange juice.

Skin protection
The daily consumption of carrots, rich in carotenes, provides basic protection to the epidermis when the skin is exposed to the sun and since it is an effective antioxidant it prevents the negative effects of aging. Carotenes have many dietary virtues, they keep the skin moisturised and also protect it from the negative effects of the sun. Furthermore, since the betacarotenes activate melanin production, it is recommended that we eat carrots several days before going sunbathing, because they protect the epidermis and also encourage tanning. Betacarotenes neutralise free radicals, reactive molecules which damage cell membranes and the genetic material they contain. Particularly in summer, betacarotenes work against these radicals which are generated by excessive exposure to the sun.

 

This vegetable can also be applied to the skin using poultices made with fresh, grated, raw carrot. They are boiled in milk, sprinkled with saffron and almond oil and are excellent for tonsillitis. Hot poultices work very well as a treatment for boils, as they reduce inflammation, ease pain, disinfect and assist healing. Another use for finely grated raw carrot is to get rid of the cracks that appear in our skin in winter. Gauze soaked in carrot juice can be used to treat cracked nipples in breastfeeding mothers.