Carrot of Organic Production
Features / Benefits: After the parsley, carrot is the plant that contains more carotene. This oil becomes transformed into vitamin A when it reaches the liver. The carrots also can find B vitamins, especially beneficial for the nervous system, and vitamin C. In addition, this vegetable has several minerals: iron, calcium, magnesium, manganese and iodine, substances necessary for the body at any age, especially in childhood.
Season: All year round (outdoors)
Production areas: The largest producer is China, followed by far the United States and Russia. In Spain it is cultivated in Segovia, Toledo, Cordoba, Valencia, Alicante, Santa Cruz, Alava, Barcelona, Madrid.
Plant Name: Carrot
Trivia: The carrot is cultivated for more than two thousand years. It was known from the Greeks and Romans and reached Europe at the beginning of the Christian era. This vegetable was very popular in England at the time of Queen Elizabeth and was brought to Virginia in 1609 and New England in 1629. The Indians extended to the rest of America.
Preparation and use: It is advisable to eat small amounts of daily raw carrots grated, in salads or with lemon juice. You can also eat cooked, whole or mashed, but have less vitamins.