When people mention the name carrot, then comes is the color orange. Yes, the color orange is indeed now seemed synonymous with veggies on this one. Nevertheless, in addition to the Orange, the color of the carrot itself all kinds: white, yellow, red, or purple.
A Brief History Of Carrot
Benefits Of Carrot – Carrot (Daucus carota l.) comes from a country which is temperate (sub-tropical) that is derived from Asia Near East and Central Asia.Found growing wild around 6,500 years ago.
Carrot cultivar stub initially occurred in the area around the Mediterranean Sea, wide spreading to Europe, Africa, Asia and finally to all parts of the world that have been famous for advancing areas.
According to the results of genetic analysis of carrot, carrot products supermarkets have a bright orange color due to the presence of new genes that are found.
These findings could help improve the content of beta-carotene in carrots, as well as the nutritional quality of various crops, including lettuce and celery.
The first complete genetic sequence of carrots, published in the journal ‘ Nature Genetics ‘, highlighting the evolution of the vegetable origin, his distinctive orange color, and nutritional value they contain.
Although there is still information that has not been revealed, that analysis is one of the most comprehensive analyses of genes Greens, are there so far.
Researchers identified more than 32,000 genes in a distinctive Orange carrot, including about one-third of them that is unique for this popular type of vegetables.
They have then sequenced the genome of 35 specimens and a different subspecies of carrots, whether wild or cultivation and finally, they found that a gene responsible for the concentration of beta-carotene which taproot high in carrot orange.
Beta-carotene, which is converted by the body into vitamin A, included in the class of several hundred natural pigments called carotenoids.
The pigment that gives color to yellow, orange or red to fruits and vegetables, as well as some animal products, such as egg yolks and butter
Classification of Plant Carrot (Daucus carota l.).
The carrot is a member of the plant family Apiaceae ‘, ‘ which includes celery, fennel, parsley, dill, coriander leaves, and sweet.
They are associated with plants in the sunflower family, (interest) of the artichoke and lettuce – a type of the latter broke away from a family that’s about 72 million years ago.
The vegetation in the system (taxonomy), plant carrots are classified as follows:
Subdivision: the island
Species: Daucus carota l.
Historically, the carrot has a small white root with wooden interiors. They most likely came from areas of Iran and Afghanistan, where they are still thriving to this day.
Originally planted for their aromatic leaves, but it has been over hundreds of years, farmers alter natural subspecies of carrots into larger vegetables, with the number of root wood is reduced.
Yellow and purple carrots found in Central Asia about 1,000 years ago, and his Orange version appears in the Netherlands at the end of the 16th century, most likely to occur from the intersection between yellow and purple carrots.
Carrot Plant Morphology.
Arrangement carrot plant body composed of stems and roots, leaves and radishes. Overall the carrot plants a year, which grows erect up to 30-100 cm or more.
Carrot leaves are compound double fins have two or three kids, leaf-shaped lines. Stem leaves are stiff and thick with a smooth surface, each plant has a 5-7 stalk the leaves that are somewhat long, whereas has strands of leaves limp and thin.
Carrot plant stems very short so it hardly appears, not Woody, rounded stem, rather loudly, and small in diameter (about 1-1.5 cm).
The stem of the plant is not branched, generally dark green stems. but overgrown by measuring the length of the leaf stalk, so it looks like forked.
Plant rooting system it offers carrots and fibers. In the taproot growth will experience a change of form and function into a storage area for food.
Taproot has changed form and function are what is often referred to or known as the “Tuber Carrot”. Root form will turn into big and elongated, rounded up to a diameter of 6 cm and length up to 30 cm, depending on the type.
There are flowers on plants growing at the tip of the carrot plant, white or pink a bit pale and double umbrella-shaped.
Bud-bud flowers lie in the same plane, the flowers have short and thick stalks. Carrot flowers that have experienced the pollination will produce fruits and seeds that are small and furry
Plant Carrot plants vegetable bulbs Prize, the stem is short and offers a deeply rooted function turns into a round and elongated.
a shaped shrub that can be grown throughout the year, both in the rainy season or drought. has A very high beta-carotene, color reddish yellow bulbs, Tubers carrot also contain minerals, Vitamin C and Vitamin B,
Carrot Plant Varieties
At first, known only a few varieties of carrots, but with the development of human civilization and technology, currently has found new varieties-varieties are superior to the generations before.
Varieties-varieties of carrots were divided into three groups based on the shape of a tuber, namely type Imperator, Chantenay, and Nantes.
Type Imperator has elliptic bulbs with the pointed tip (resembling a cone), length of 20-30 cm, bulbs and less sweet flavor so that less favored by consumers.
Chantenay types have elliptic bulbs with the tip blunt, a length between 15-20 cm, and taste that sweet so favored by consumers.
Nantes have shaped bulbs type transition between types of Imperator and type Chantenay, i.e. short rounded with length 5-6 cm or round-shaped with a rather long length 10-15 cm.
The Group of three, varieties that belong to the Group of Chantenay which can provide results (production) is best, so the most widely developed.
Table of Nutrient Content in Every 100 Grams of Carrot.
|Jenis Nutrisi / Gizi||Kandungan||AKG%|
|Vitamin B1 (Thiamine)||0,07mg||6%|
|Vitamin B2 (Riboflavin)||0,06mg||4%|
|Vitamin B3 (Niacin)||0,98mg||6%|
|Vitamin B5 (Panthothenic acid)||0,27mg||5%|
|Vitamin B6 (Pyridoxine)||0,14mg||11%|
|Vitamin B9 (Folat)||19µg||5%|
Benefits of Carrot plants
Benefits Of Carrot to Prevent cancer
If you want to avoid cancer you could try to consume carrots. According to recent studies, consumption of carrots also helps lower the risk of some cancers.
This is due to the womb falcarinol in carrots. Antioxidants in carrots also help to detoxify toxins in the body.
Based on research published the American Journal of Clinical Nutrition, routinely eat carrots lowers the risk of breast cancer of 40-60 percent.
Benefits Of Carrot for Keep your blood pressure
For those of you who have problems with blood pressure, you should diligently consume carrots because of eating carrots helps maintain blood pressure.
When consumed regularly, blood pressure will remain stable. To lower blood pressure, try by drinking carrot juice.
Benefits Of Carrot for Nourish skin
If you want to have skin that is glowing brightly then consume carrots can be a wise choice because of Vitamin A in carrots can make your skin more radiant.
As is known, vitamin A deficiency can cause dryness of the skin. Carrots can nourish the skin and also helps prevent wrinkles appear sooner
Benefits Of Carrot for To prevent the risk of heart disease
You will not lose out if like to eat carrots. Due to the high content of carotenoids in carrots can help prevent the possibility of you affected by heart disease.
Tips on choosing and storing carrots:
Benefits Of Carrot – Fresh carrots are always available on the market throughout the season. Choose the quality of the young carrots, soft, with a consistency of bright colors.
Avoid choosing the carrot that’s been soft or mushy, with scratches or cuts. In addition, avoid carrots that are very large, as it indicates the expiration and of poor quality.
Wash carrots thoroughly with cold water to remove dust, dirt, or residual insecticides and fungicides. Generally, the carrots still good for 1-2 weeks if stored in the refrigerator.
Adjust the temperature of the refrigerator below 35 degrees F and high humidity to maintain freshness.