Table of Contents Show
Carrots are a biennial plant. In the first season of growth, the plant forms a root crop and a lush bunch of feathery. The carrot root crop is dense and fleshy, weighing up to 0.5 kg or more. It can be cylindrical, truncated-conical, or fusiform in shape.
Depending on the type, the color of carrots can be yellow, orange, pink, orange-red or purple-orange, green, and white. It depends on the percentage ratio between the pigments of the anthocyanin group and natural dyes from the flavonoid class.
The Story
Afghanistan is the homeland of carrots. In ancient times, the color of carrots was very diverse: red, white, purple, yellow. The Greeks gave it the name “bearing love”, believing that it softens human hearts and teaches people to be loving and patient.
Hippocrates recommended his patients to eat soup made from carrots, celery, leeks, and parsley root. He called it a panacea for all diseases.
In India, Japan and China, carrots have been cultivated as a garden plant since the XIII century. The familiar orange carrot appeared only in the XVI century.
Orange carrots appeared in England in the time of Elizabeth I. After some time, this culture became one of the most consumed vegetables. Fashionable ladies used it to make accessories for decorating their hats and dresses.
Types of carrots
Carrots can vary in terms of maturation:
- early-maturing
- medium-maturing
- late-maturing
Varieties of carrots:
- Wild carrots. They grow wherever the climate allows. They have medium-sized or small root crops, which may have a white or pale yellow color. Due to poor taste qualities we rarely use it for dishes.
- Seed carrots.
The color can be:
- orange
- yellow
- purple
- black
- purple
- red
- burgundy
- white
The appearance of carrots also varies:
- Cylindrical
- Conic
- Rounded
- Fusiform
Early-maturing types
Amsterdam (orange). It has cylindrical root crops. The color of the fruit is dark orange. At the same time, the weight can reach 150 g, and the dimensions are up to 20 cm. The variety is consistently productive but is not suitable for storage.
Artek (red-orange). The root crops have a red-orange color and a cylindrical shape with a rounded tip. They are up to 16 cm in length, and at the same time they weigh up to 150 g.
Parmex (round, orange). It has deep orange crops that weigh up to 50 g. The purpose is universal, but the variety is inferior in sweetness.
Carotenes (orange-red). The fruits are cone-shaped with a blunt tip. The weight can be 60 g-100 g, while the length is 14 cm — 15 cm. The color is orange-red.
Touchon (orange). The maturation period of the variety is 75-80 days. The root crops are cylindrical in shape and rich orange in color. The weight can be in the range of 100 g-200 g. The purpose is universal. It has a good immunity from diseases.
Nandrin F1 (deep orange). A hybrid of an early ripening period, where the first crop can be harvested after 75 — 100 days. And therefore, the hybrid has large, juicy, and sweet crops.
Medium-maturing types
Vitamin 6 (orange-red). The variety is considered medium-ripe, where maturation occurs in 75-100 days. It was created from such varieties as Amsterdam, Nantes, Touchon.
Samson (deep orange). It matures in 110-120 days. The variety is unpretentious and is successfully grown throughout Russia. Root crops have a cylindrical shape with a sharp tip.
Incomparable (rich orange). Maturation occurs in 90-115 days. It is a medium-ripened variety. They can weigh 90 g-210 g, and they can be up to 17 cm in length.
Callisto (deep orange). The hybrid is medium-ripe, which ripens in 92-110 days. It can be grown in almost all regions of Russia. The shape is cylindrical under the cone. The weight can be in the range of 80 g-135 g, and the length at the same time is 20 cm-22 cm.
Canada (rich orange). A medium-late hybrid can mature in 120 days. It is actively used throughout Russia. Root vegetables have a cone-shaped shape with a slightly pointed tip. And at the same time, they have a dark orange color. Carrots can weigh 100 g-200 g.
Late-maturing types
The Queen of Autumn (orange). The variety is late-maturing, which ripens in 120-130 days. We can characterize it by a low content of carotene, so the color is not very bright and saturated. The crops are cone-shaped with a sharp spout, which can weigh 160 g-200 g. At the same time, their length reaches 20 cm-30 cm.
Flakoro (bright orange). The variety matures in 120-140 days. The root vegetables have a conical shape, and the color is bright orange. The weight of the fruit can be 140 g-200 g, but at the same time, it can be 27 cm — 30 cm in length.
Flake (rich orange). A medium-late variety with a maturation period of 100-120 days. It is suitable for cultivation in many regions of Russia. On average, one fruit weighs 120 g-190 g and has a length of 18 cm-25 cm. It has a conical shape with a pointed end. The color of the fruit is rich orange, sometimes with redness.
Shantane (orange). The variety has a medium-late ripening period, and here maturation occurs in 100-120 days. It can be grown almost all over the territory of Russia. Carrot roots have an orange color. And the shape of the fruit is conical with a blunt nose.
Vita Longa (orange). A late variety with a maturation period of 160 days. It can be grown almost all over Russia. The roots are conical in shape and orange in color with a rounded tip. The weight is 150 g-250 g, and the length can be 25 cm-30 cm.
Chemical composition
Carrots contain different minerals: calcium, sodium, potassium, magnesium, phosphorus, iron, iodine, and other minerals that are extremely necessary for humans.
The chemical composition of carrots includes carotene, B vitamins, ascorbic and pantothenic acid, lycopene, phytoene, phytofluene, sugars, and other macro-and microelements necessary for the vital activity of the human body.
So, 100 grams of raw carrots contain 9 mg of carotene. Retinol is extremely important for the proper physical and mental development of children. With its deficiency, the skin becomes dry and the nails become brittle. That is why retinol is known as a beauty vitamin.
For better absorption of carotene, carrots need to be crushed on a grater and seasoned with oil (vegetable, cream) or sour cream.
A typical manifestation of vitamin A deficiency is chicken blindness. In this disease, visual impairment manifests itself at night and dusk. Carrots have a choleretic, anthelmintic, antiseptic, anti-inflammatory, analgesic, anti-sclerotic, and expectorant effect on the body.
It also enhances the work of the digestive organs. The calorie content of carrots is 35 kcal.
Health benefits
Healthy heart and blood vessels. Elevated cholesterol levels are the main cause of heart pathologies. Regular consumption of carrots will help reduce cholesterol levels and prevent the development of diseases such as atherosclerosis, stroke, and heart attack.
Strengthening the immune system. Carrots have antiseptic and antibacterial abilities, which help to improve the functioning of the body’s immune system. Carrots contain vitamin C, which stimulates the activity of white blood cells. It is one of the most important elements for maintaining immunity.
Improving the functioning of the digestive system. Carrots, like most vegetables, contain a large amount of fiber, the most significant element for maintaining healthy digestion.
Prevention of oncological diseases. Beta-carotene can reduce the risk of developing certain forms of cancer, in particular lung cancer.
Healthy eyes. As a result of the enzymatic reaction, beta-carotene will turn into vitamin A. This vitamin has a positive effect on visual acuity.
Healthy teeth and gums. The organic compounds in carrots are excellent mineral antioxidants. Eating carrots stimulates the gums and causes excessive salivation, which helps to fight bacterias.
Normalization of blood sugar levels. Due to the high content of carotenoids, carrots regulate blood sugar levels.
Healthy skin. Carrots have powerful cleansing qualities, which are extremely effective for the treatment of acne and skin inflammation.
Wound healing. Carrots have excellent antiseptic properties, so they are actively used for healing wounds and cuts.
A healthy prostate gland. Carrots help prevent the onset of the prostate and reduce the unpleasant symptoms of the disease. Beta-carotene has a positive effect on the course of the disease.
Saves from diarrhea. Carrot soup is an excellent folk remedy for diarrhea, because it relaxes the intestines, and also slows down the reproduction of bacteria.
Cleansing the body. Carrots and their juice have a diuretic and cleansing effect, ensuring the elimination of toxins from the body.
Healthy pregnancy and childbirth. Carrot juice is good for pregnant and lactating women – with its help, you can improve the biological properties of breast milk, saturating it with active trace elements that help strengthen the child’s immune system.
Downsides
The harm of carrots can manifest itself with their excessive use. This is the so-called “carotene jaundice”. It is necessary to exclude this product from your diet.
Also, the harm of carrots can manifest itself in the event of an allergic reaction to them. In this case, you should also stop eating carrots.
Carrots for vegans
Vegetarian food allows the use of all vegetables. Vegetables contain a lot of vitamins and minerals, so they help replace meat products in terms of nutritional value. There are many recipes for cooking carrots for vegans. For example, you can make carrot chops.
Main ingredients:
- Carrot – 1 kg
- Milk – 1/2 cup
- Semolina – 1/2 cup
- Breadcrumbs – 1/2 cup
- Chicken egg – 3 pieces
- Sugar – 1 teaspoon
- Vegetable oil – 3 tablespoons
- Thinly slice the carrots into slices or strips, put them in a saucepan, pour hot milk. Add a tablespoon of oil, sugar, salt, cover with a lid and simmer until tender over medium heat.
- After cooking, sprinkle the carrots with semolina and cook on low heat for 8-10 minutes.
- Then remove the carrots from the heat, put the egg yolks in them, and stir.
- From the cooled mass, you need to prepare cutlets, moisten with egg white, roll in breadcrumbs and fry on both sides.
The quickest way to cook carrots
There are several ways of cooking. The fastest way is to cook food in a pressure cooker. Then the root crop will be completely ready in 6-8 minutes.
It will take a little more time to cook carrots in the microwave. It will take you about half an hour to cook in a saucepan on the stove or in a slow cooker.
You can choose any method. Before cooking with a knife the main thing is to wash carrots thoroughly and peel them. Do not neglect this step, it will negatively affect the taste of the finished dish.
How to cook carrots in the microwave
It’s not that hard to cook carrots in the microwave. The main thing in this method – all the nutrients and vitamins that remain in it. There are a lot of recipes for cooking orange vegetables in the microwave. They are simple and everyone can cope with them.
- Wash the vegetables well, cut off both tips – the stalk and the tails. Then remove the peel.
- Take a new plastic bag. It must be without holes.
- Pour plain tap water into it and put the peeled vegetables.
- Tie the bag, pierce it with a toothpick in several places, put it on a plate, and put it in the microwave. The cooking time is 5 minutes (850 watts).
- After five minutes, take out the plate, untie the package and let the steam go out. Boiled carrots in the microwave are ready in 5 minutes.
- Transfer to a dry plate and use further if necessary, for example, for a salad.
Is it faster to boil or steam carrots?
You will cook large carrot roots in a saucepan for 25-30 minutes. To speed up this process, you can cut the carrots into small parts. Then you can reduce cooking time by 5 minutes.
To cook steamed carrots in the whole form, you will also spend 25-40 minutes. But in the sliced form, only 8-10 minutes. Then the advantage goes to steaming.
Sauteed Carrots
Honey-garlic fried carrots. You will need:
- 1 kg carrots, washed and peeled
- 1/3 cup of oil
- three tablespoons of honey
- four garlic cloves
- 1/4-1/2 teaspoon salt plus more for seasoning
- black pepper
- two tablespoons fresh finely chopped parsley
Cooking instructions:
- Preheat the oven to 220°C. Lightly grease a large baking sheet with a non-stick spray of vegetable oil and set aside.
- Cut the ends of the carrots and cut them into a third. Melt the butter in a frying pan over medium heat. Pour in the honey and cook, stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
- Add the carrots and let the sauce thicken for another minute, tossing the carrots through the sauce. Add salt and pepper.
- Fry for 20 minutes. Boil for 2-3 minutes, so that crispy edges appear.
- If desired, season with salt and pepper. Garnish with parsley.
Final thoughts
Many types of carrots differ according to various criteria. There are sweet types that are delicious to eat raw. Some species need to be preserved or frozen. Methods of cooking carrots also give a large field of choice.
It is necessary to start from the purpose of using carrots.