Carrot (Daucus carota L. ssp. sativus)

Carrots are biennial vegetable plants that are native to Europe, where, according to some, they have been cultivated for several thousand years, while according to others, only since the 10th century, when they were spread by the Persians.
Consumption of Carrots is primarily beneficent because of their beta-carotene content. It is interesting to note that their carotene content is influenced by variety, precipitation, type of soil, and degree of ripeness. The quantity of carotene in Carrots does not decrease significantly during winter storage; therefore, they are a valuable food during the months when fresh vegetables are scarce.


Both raw and processed Carrots are an important source of nutrients. Due to their high mineral in particular potassium content, they are suitable as a dietetic food when someone has a condition of diarrhoea, moreover, they contain zinc, which takes part in different catalytic processes. In addition to potatoes, pumpkins, and red beet (preferably purchased from chemical free farms), they are among the first vegetables with which complementary feeding of infants may be begun, following suitable fruits.


A substance obtained from the roots of Carrots, their fresh pressed juice, and their seeds are used by the cosmetics industry as softening and tightening substances, their seed oil serves as a strengthening and covering agent. The antioxidating, radical inhibiting effects of carotene found in Carrots prevails in cosmetic preparations that are used to treat lipid deficient, dehydrated, loose, and sensitive skin.


Protein: 1,2 g/100g
Fat: 0,2 g/100g
Carbohydrates: 8,1 g/100g
Fibre: 3,27 g/100g
Minerals g/100g
- Phosphorus: 43
- Calcium: 28
- Potassium: 360
- Magnesium: 35
- Sodium: 70
- Zinc: 0,32
- Iron: 0,7
Vitamins g/100g
- Niacin: 1,5
- Panthotenic acid: 0,3
- B6: 0,2
- Carotene: 12
- C: 3
- E: 0,7
Vitamins: g/100g
- B1: 50
- B2: 50
- Biotin: 3,6
- Folic acid: 6,4
Ubiquinone (coenzyme Q10): 0,22-1,02 mg/100g
In young roots: lutein, violaxanthin, antheraxanthin, lycopene