It is advisable to eat small amounts daily grated raw carrot, in salads or lemon juice.

Root long, tapered. The color of this vegetable is orange.

Family: Root Vegetable

Family Science: umbelliferous

Varieties: Hot Parade, Iva, Purple, Nantes, Preda, Type Chantenay (Boltex), Type Flakkée (karuta, Race llamas)

Nutritional value: 42 calories per 100 grams

Grams per serving: 1 large piece

Features / Benefits: After the parsley, carrots are the vegetable that contains more carotene. This oil is converted to vitamin A in processed when it reaches the liver. In the carrot are also B vitamins, especially beneficial for the nervous system, and vitamin C. In addition, the vegetable has different 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 main producer is China, followed by away from the United States and Russia. Spain is grown in Segovia, Toledo, Cordoba, Valencia, Alicante, Santa Cruz de Tenerife, Álava, Barcelona, Madrid.

Plant Name: Carrot

Trivia: The carrot is grown for over two thousand years. It was known by 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 taken to Virginia in 1609 and in New England in 1629. The Indians extended for the rest of the Americas.

Preparation and consumption: It is advisable to eat small amounts daily carrot grated raw in salads or with lemon juice. You can also eat cooked, whole or pureed, but have fewer vitamins.