Carrots, carrots, yellow beets or as we call them “Rübli”: the popular root vegetable is known by many names. Not only that it has many names and is popular, it was, before the potato appeared, the most eaten side dish. Moreover, it is one of the oldest vegetables in our country. The carrot is versatile and incredibly healthy. Therefore, it should not really be missing in any kitchen.
The origin, properties and history of the carrot
The carrot originates from the wild carrot. Where this actually appeared for the first time is not entirely clear. It is estimated that it originated in the Near East. It was already very popular in the Stone Age and was considered there not only as food, but also as a medicinal plant.
It is now found all over Europe and grows partly on meadow margins and roadsides. It can be recognized by its unique flower. Because of its flower, it belongs to the umbellifer family, just like dill, coriander or fennel.
However, the wild carrot hardly receives any attention. However, its offspring, the carrot, is all the more popular. The carrot is a cross between the wild carrot and other carrot species. It has been around since ancient times and is one of the most important vegetables in Europe, along with the potato and tomato. Compared to its mother, the carrot is much larger, juicier and sweeter. However, the root vegetable is not and has not always been orange. Carrots once grown in the Mediterranean were white, and the yellow, red and purple varieties originated in Afghanistan. The colored varieties didn’t find their way to Europe until the 12th century, and by the 16th century, yellow carrots were the number one vegetable. But how did the carrot come to be the one we know today? We have the Dutch to thank for that. They bred the carrot we know today in honor of royalty, and since it tasted better than the other varieties, during the 19th century, for example, the yellow carrot was used only as cattle feed and the other varieties fell into oblivion — but they are on the rise again. At the forefront is the purple carrot, which is now available again in some supermarkets. Today, there are more than 100 different varieties that differ in shape and color. The main season for the vegetable is from July to December. However, since it is very easy to store, it is available in our country at any time of the year.
The ingredients of the carrot
Like most vegetables, the carrot consists of almost 90 % of water and is therefore very low in calories. On 100 g there are just 26 kcal.
In addition to fiber, the root vegetable also contains numerous minerals such as potassium, phosphorus, calcium and magnesium. The vitamin content is also not to be neglected. Thus, the carrot has vitamins B6, B1 and B2, as well as vitamins C and E. However, the most important ingredient is carotene, of which the carrot has the most among all vegetables.
The effect of the carrot on our body
The root vegetable, thanks to its soluble fiber, can stimulate metabolism and help send cholesterol levels. The insoluble fiber contained, on the other hand, relieve gastrointestinal problems. Thus, the vegetable can work wonders for both constipation and diarrhea,
As already mentioned, carrots contain carotenoids (alpha- and beta-carotene), which have particularly positive effects on our body. For example, a carotenoid diet can protect against cancer and eye diseases, prevent high blood pressure and hay fever, and nourish the skin in many ways. Beta-carotene is the most important precursor of vitamin A. For this reason, beta-carotene is also called provitamin A. Thus, the body can produce vitamin A from beta-carotene.
Carrots are also healthy for our teeth. Eating raw carrots stimulates blood circulation in the gums. In addition, the teeth are thus also freed from food debris. The vigorous chewing stabilizes the bones in the dentition and also massages the gums. It also promotes the flow of saliva, which has the effect of flushing out bacteria.
Carrots in the kitchen
Carrots can be prepared in many ways: raw as a snack, in a salad or as a juice, cooked as a side dish, in soups or stews, or baked in the form of a cake — there are no limits to the carrot. The advantage of the root vegetable is that they harmonize with almost all kinds of food.
It is ideal to prepare carrots with a little fat. The reason for this is the absorption of carotene, which is only possible if there is some fat in the food, because the carotene is fat-soluble.
Purchase and storage of carrots
The perfect carrot is intense orange color and crunchy-firm. This means, therefore, that it should neither bend nor look wrinkled. If the carrots are bought in bunches, you should make sure that the cabbage looks bright green and fresh.
Basically, the root vegetables should be prepared as soon as possible after purchase, because the carrots tend to quickly turn brown and soft.
Ideally, the carrots should be stored in the vegetable compartment of the refrigerator. There they will keep for about seven to ten days. If you have bought a bunch of carrots, you should cut off the cabbage beforehand. If the carrots are in plastic packaging, remove the packaging completely or at least open it to prevent condensation from forming. In addition, you can wrap the carrots in a damp cloth to increase their shelf life. However, they should be washed just before preparation. If you do not use up all your carrots, you can also freeze them. For this purpose, it is recommended to blanch the carrots beforehand and cut them into small pieces.
How about a delicious carrot recipe? The AOK has a super tasty recipe for you.