Daucus carota. It’s the scientific name of carrots. It comes from the Apiaceae family and therefore a close relative of the celery, dill, fennel and parsley. Carrots are root vegetables with varying colors. The most I am familiar with are the orange ones. Some are stout and short; while others are long and thin. There are also types that are small and may readily be munched like wafer sticks, after washing of course.
Carrots may be eaten raw, boiled, steamed. They may be cooked with other vegetables and soups. They may also be juiced to be added with other fruits. This vegetable is not only sweet; it's fun to eat too.
Carrots are not without nutritional content and health benefits. They possess rich amounts of vitamins and minerals, including flavonoids like beta-carotene. Apparently, carrots contain more of this anti-oxidant than tomatoes. Although not essential for our growth, anti-oxidants help our body in strengthening our defenses against mild and harmful diseases.
It’s true what our parents said when we were young; carrots are good for the eyes indeed. Carrots also recommended for those who want to lose weight; since nearly 90% of this root crop is water.
They vegetables are truly one of God’s gracious gifts.
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