The Food Coach

Healthy Food Database - Carrot

Carrots are native to Afghanistan. The Greeks and Romans both ate large quantities of carrots - the Greeks used them to make a love medicine, claiming they made men more ardent and women more yielding and the Roman emperor Caligula, who believed the rumour, forced the Roman Senate to eat them so he could see them "in rut like wild beasts."
They are a root vegetable. The smaller baby carrots are the sweetest and most juicy.
Category: Vegetable
In Season:
To Buy: Not too small, not too big. Oversized carrots tend to lack flavour and can be woody. The same goes for tiny baby carrots that are pale in colour. Look for fresh tops to ensure freshness.
To Store: Baby carrots will store in the crisper for up to 3 days, large carrots for up to a week. Remove the tops before storing.
Tips & Tricks: When juicing - peel the carrots first for a fresh sweet taste. Naturopath Rita Cozzi notes that in some countries carrots are used to clean up traces of uranium, heavy metals and all other toxins in the soil. Even if you don't feel you can justify buying everything organic you should insist on buying organic carrots.

Nutrition (1 Unit):

Energy (kJ): 79
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 0.5
Saturated Fat, g : 0.0
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision. Contraindications: Taken in excess will accumulate in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 3.2
Fibre, g:
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate

Cooking:

Cooking Tips: Raw carrots are delicious but when you cook them, cook them beyond the crunchy stage. Roast carrots are delicious and take about an hour to cook.

Benefits the Following Health Conditions:*

Cold and Flus
Malnutrition
Eye Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.