Carrots, which have a unique refreshing scent and sweetness, are vegetables high in lutein and beta-carotene, which delay vision loss and aging. It is also effective in preventing cardiovascular disease by helping blood flow circulation with carotenoids rich in carrots.
When cooking carrots, beta-carotene is abundant in the skin, so it is recommended to wash them clean and eat them with the skin, and if you cook carrots in oil, the absorption rate of nutrients increases.
Carrots have vitamin C oxidase, so it is recommended to add a little vinegar or oil and heat it to 50 degrees or higher to suppress the enzyme’s action and cook it with other foods.
The current Korean name carrot is based on the Joseon Botanical Hyangmyeongjip (Joseon Museum Research Association, Jeong Tae-hyun et al. 3, 1937), which is derived from Chinese characters, and is presumed to be the name given in that it flows into Korea through China and eats the roots.
a biennial plant of the family Carrotaceae
Daucus carota L. subsp. sativus (Hoffm.) Arcang.
The generic name Daucus is derived from the Greek word daukos (or dais), which means “burn” and there are views that it originated from the red color of the carrot root and that eating carrot seeds warms the body. The species name carota is derived from caro as a Latin garnish for carrots. The subspecies name sativus means ‘cultivation, cultivation’.
the origin of carrots
Carrot’s English name, carrot, is derived from Celtic in the Gelt language, which means that the color of the carrot is red.
The wild species of carrots are widely distributed throughout Europe, Africa, and Central Asia, but the theory that they are native to Afghanistan is supported. This is highly likely to be the first occurrence of Afghanistan, as it was reported by Maekevic (299) that various variations such as farm purple, yellow, and dorsal yellow cultivated in this area are distributed.
the introduction of carrots
The carrots were spread to Europe via Iran-Babylonia-Navatea, and southwestern Anatolia in Turkey is thought to be the birthplace of European breeds. European propagation began in Spain in the 12th and 13th centuries, in Italy in the 13th and 14th centuries, in the Netherlands, Germany, France, and in the 15th century in England.
The most widely used variety today was first bred in the Netherlands in the mid-17th century. In 1553, long orange (1621) was bred from long yellow, and the first of the improved varieties was Late Horn and Half Horn, which were bred in the 17th century, and Short Horn, which were cultivated in the 18th century.
Introduced in the United States in 1565, long oranges were most widely cultivated in the 1860s, and Chantenay, Danver Halflong, Oxheart, and Nantes became the main varieties from around 1920.
In China, it was introduced from Central Asia through China’s Huanan through China’s Huanan Province in the early days of the Yuan Dynasty (1280-1367) and cultivated in the provinces and other highlands, respectively, and developed into today’s European and oriental carrots with different ecological types.
In Korea, it is a relatively new vegetable with a short history of cultivation, and the time and route of introduction are not clear, but there is a record of cultivation in the early 1900s and a record of cultivation of foreign varieties introduced in 1907.
The efficacy of carrots
Carrots are known to be one of the best vegetables for the eyes, preventing eye damage due to antioxidants such as lutein and beta-carotene contained in carrots and helping to improve night blindness.
Beta-carotene of carrots is effective in antioxidant and anticancer effects as well as immune system diseases.
Blood circulation and blood production
Carrots stimulate the parasympathetic nerves to promote blood circulation to the abdomen and intestines, helping to produce blood, and have a positive effect on tension, anxiety, anxiety, insomnia, and heart palpitations that are activated by sympathetic nerves.
Blood pressure, cholesterol improvement
Carrots are high in fiber, which is good for removing bad cholesterol present in arteries and blood vessels and circulating blood flow.
The carotenoids of carrots help prevent skin damage caused by sunlight, and vitamin C of carrots helps form collagen in the skin, which is good for skin health.
Prevention of Cardiovascular Disease
An orange carrot is rich in beta-carotene. Studies show that eating 25 grams of carrots a day (a quarter of a medium-sized carrot) reduces the risk of cardiovascular disease by 32%. This is because beta-carotene helps prevent arteriosclerosis by reducing inflammation of vascular endothelial cells.
brain and respiratory protection
Folic acid rich in carrots is an essential nutrient for cell division, which activates the epithelial cell function of the bronchial mucosa, removing active oxygen along with antibacterial and antiviral effects, and discharging mucus or bacterial substances attached to mucous membranes such as the bronchial nose.
Improve digestion and constipation
The beta-carotene component of carrots is effective in improving constipation by promoting intestinal exercise, and carrots contain pectin and lignin, which protects the barrier, so it has the effect of stopping diarrhea.