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The different types of carrots used in cooking and their significance for human health
Carrots are a root vegetable that descended from very bitter wild carrots. They are a prominent inclusion in a large variety of food preparation around the globe. They adapt well to savoury meals as well as sweet dishes like 'gaajar ka halwa'. In this article, the different types of carrots found worldwide as well as the versatility of this vegetable in cuisine are described. Their impact on human health is also discussed.
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Carrots are vegetables found within the earth – they are the root of the carrot plant, and one of the most commonly used root vegetables along with beetroots and potatoes. A majority of carrots are orange in colour; however, many countries produce yellow, red, white and even purple carrots. They are very versatile when it comes to food preparation. Almost every cuisine in the world uses them in their raw, boiled, steamed, cooked and pickled form. They can be found in starters, main meals, desserts and healthy juices, and are known by many names around the world - gaajar (India), carotte (France), Möhre (German) and zanahoria (Spanish). China, Russia and the United States of America lead the world in carrot production.
The Carrot plant
The most widely eaten part of the carrot is its root found in the soil. However, in some cases, even the leaves are consumed. The carrot plant consists of a stem that grows up to 3 feet tall and bears white flowers. These flowers serve a useful purpose when it comes to farming. They attract wasps that in turn feed on the common creatures (pests) that attack other plants growing nearby. As a result, they are beneficial to farmers growing other crops as well. The plant thrives in full direct sunlight. Since they grow underground, it is better if the soil does not contain any obstacles like rocks. This allows for the proper development of the root. Within a couple of months, the planted seeds will start to produce carrots.
The different cultivars of Carrots
As stated in the introductory paragraph, different coloured carrots are not uncommon. In addition to this, different types or cultivars of carrots are grown with special reason in mind. For instance, the orange 'Scarlet Nantes' carrots are renowned for their sweetness. There are two main categories that carrots are grouped under:-
1. Eastern Carrots – These carrots, mostly yellow or purple, are the 'descendants' of the original wild carrots found in Central Asia ten centuries or so ago. The purple colour in the carrots is influenced by the presence of 'anthocyanin'. The sweeter carrots now known to us were produced through experimental cultivation, since wild carrots were very bitter and woody in flavour and texture. Wild carrot species were mainly regarded for their leaves and seeds which were very fragrant. Fennel, cumin and parsley are close relatives of carrots that are still valued for their leaves and seeds.
2. Western Carrots – These carrots developed in the Netherlands during the 17th century. These orange carrots get their trademark colour from the presence of 'carotenes'.
Carrots in cuisine
Carrots offer a wide variety of options when it comes to cooking. They can be used fresh – eaten as a health sweet snack or grated into salads and other dishes. Raw baby carrots are often sold packaged as an on-the-go snack. If cooked, steaming seems to be the healthiest way to consume carrots, as this method keeps all the valuable nutrition of the vegetable intact and the flavour is also enhanced. They even feature in soft baby foods, while providing a wonderful flavour to soups, stews and broths. Carrot juice is another way of snacking healthy where the vegetable can be mixed with fruits like oranges to offer a unique and delicious flavour.
Carrots are also a common ingredient in many dessert dishes, such as carrot cake and carrot pudding. In Indian cuisine, 'gaajar ka halwa' is the very popular and tasty concoction of carrots, milk and/or nuts. The carrot is first grated and then cooked in milk until the mixture hardens. Nuts can be used to garnish the dessert.
Carrots are also known for their bitter flavour, which is attributed to the compound 'falcarindiol'. The vegetable will keep well when stored in cool places or in the refrigerator.
The healthy properties of Carrots
Below are the many health benefits of consuming carrots:-
1. Carrots are rich in antioxidant nutrients like Vitamin C and carotenoids. As a result, carrots help to keep cardiovascular diseases (caused by depletion of antioxidants in the body's arteries) at bay.
2. Carrots contain Vitamin A and help to strengthen vision and eye health. The common belief that eating carrots improves vision is true to some extent. A number of studies have proved the positive connection between the consumption of this vegetable and eyesight.
3. Carrots are also a great source of fibre, which aids in digestion and weight control. Fibre also keeps the cholesterol levels in the blood low.
4. The beta-carotene that is responsible for the 'orangeness' of carrots was named after the vegetable itself. Beta-carotene is also very useful to us as it keeps heart diseases and a variety of cancers at bay.
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