Carrots are basically root vegetables belonging to the Apeaceae or Umbelliferrous family, which also includes parsley, parsnip, dill, cumin, etc. A carrot plant has green leaves and a long, slender, orange root that is edible. Baby carrots are tender but they also have less flavor because they are yet to mature. These vegetables are believed to have originated about 5000 years ago. In fact, you will be surprised to know that carrots used to be red, black, yellow, white, and mostly purple in colour, but not orange. They were first cultivated in Afghanistan, and had purple exteriors with yellow flesh. Bright orange carrots were developed by the Dutch in the middle ages and today, they are the most common ones. Carrots are often used in juice therapy for the treatment of certain diseases. In fact, carrots were initially grown as medicine for treating a variety of ailments. This vegetable can be eaten both in its raw and cooked forms. It serves as a fat substitute when used as a thickener in soups, sauces, casseroles and quick breads. A steaming bowl of carrot soup is a great way to boost your nutrition in winter.
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