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Carrot Helps Lower Blood Pressure

A member of the parsley family which has commercial importance of approximately $300 million per year to the United States. It is a root crop which originated in Afghanistan, northern Iran and Pakistan.

Description:A member of the parsley family which has commercial importance of approximately $300 million per year to the United States. It is a root crop which originated in Afghanistan, northern Iran and Pakistan. All around the world in temperate locations with adequate moisture, Queen Anne’s Lace is a wild carrot which can occur along roadsides or in vacant fields. In the U.S., the predominate color is orange while in Europe there are some white types, some red in Japan, yellow and purple in the Mideast, and some purple, yellow, and red from Turkey to India and China, according to USDA.

Nutrient content: Carrots have the most antioxidant beta-carotene than any other vegetable. Also, carrots are rich in vitamins B, C, D, and E. Carrots have a cholesterol-lowering property in the pectin fiber also found in carrots. Minerals included are calcium, potassium, thiamine, folic acid and magnesium, plus others. Our benefits from carrots in the following ways:

* Boosts immunity
* Protects the skin from sun damage
* Eases alcohol withdrawal symptoms
* Helps wounds and injuries healing
* Reduces risk of heart disease and high blood pressue
* Cleanses the liver
* Fights bronchitis
* Improves muscle, flesh, and skin health
* Helps fight anemia
* Reduces acne
* Improves eye health

Peak season: Available all year round. Most crops are found in Texas and California. Fall crops are the sweetest.

Selection: Select carrots with fresh-looking tops with good green color. Carrots should be smooth, firm and good color with a deeper color indicating more vitamin A. Avoid roots that are soft and show signs of wilting. Smaller carrots are sweeter than larger ones and the baby carrots are good in soups or stews since they have a tendency to loose moisture.

Storage: If carrots have tops, twist off and discard before storing. Store in the crisper area of your refrigerator for greatest time which will be about a week.

Preparation: According to Journal of Agricultural and Food Chemistry 48: 1315-1321 (2000) study shows that at least some processed and canned vegetables can be just as nutritious as raw ones. The study also noted that in areas where fresh produce may not be available year round, or where frozen vegetables are not practical, canned vegetables are an idea option. Carrots should not be overcooked.