The carrot is rich in vitamins, such as vitamin B, C, PP, D and E, mineral salts, such as potassium, magnesium, iron, phosphorus, copper and zinc, and beta-carotene, important for the eye health, to protect the skin from sun damages and with a powerful antioxidant action against free radicals.
Raw and cooked vegetable
It is preferable to eat this vegetable raw in order to preserve the vitamins, that would otherwise be lost with the cooking, and, if possible, just brush the carrots and wash well without scraping them because many nutrients are concentrated precisely in the outer part. A quick cooking however does not affect the nutritional quality because beta-carotene resists to the heat of a quick cooking. In addition, the cooked and mashed carrot is very helpful to fight diarrhea, even in children.
The carrot is also diuretic, it is very useful to drink fresh carrot juice, also with the addition of ginger: try the centrifuge of 3 carrots and a piece of grated ginger and drink this delicious and healthy drink.
You can prepare a decoction with antiseptic and soothing properties useful in case of cough, catarrh and small ulcers in mouth: bring to boil two carrots cut into pieces in one liter of water and let it simmer for about ten minutes. You can drink sweetened with honey or use the decoction to make a gargle or applications on wounds and abscesses.