Useful properties and harm of yellow carrots

Carrots are one of the first root crops that primitive man mastered. Not one millennium has passed since those distant times, and carrots are still present on our tables. Thanks to the work of breeders, the modern carrot is distinguished by its taste and color from its wild mother for the better. Grateful humanity periodically erects monuments of this plant in different countries of the world: Canada, New Zealand, Turkey, the United States of America, and the Philippines. Of all the umbrella varieties, the most sought-after consumer is yellow carrot.

brief information

Carrots come in different colors: orange, yellow, purple, white, and even with pink flesh. The color depends on the content in the plant cells of substances such as anthocyanin or carotene. If carotene prevails, the color of the roots ranges from yellow to orange or red. The predominance of anthocyanin stains roots in pink, burgundy or purple.

Red and orange carrots originate from the Mediterranean, the roots with yellow and white color come from Asia. Wild carrot roots are still found in the meadows and fields of Russia, European countries, in North Africa and Asia.

Description of varieties

Biologists in many countries conduct directional surveys to develop new forms, types and varieties of carrots. There are species of varietal plants that are bred specifically as a fodder crop for domestic animals.Fodder crops require a high content of starch and sugar, a large weight of individual specimens and an overall high yield.

The varieties of carrots, which are eaten by people, are completely different requirements: juiciness, sweetness, coloring given by the breeders, the correct form, given ripening periods (early, middle, late) and how the root crop is stored. Some successful varieties are more than 100 years old, and they are still as popular as in the first years of their cultivation. Here is a description of some of the most successful and popular varieties.

"Mirzoi 304"

The variety was bred in 1946 in the Republic of Uzbekistan by Soviet breeders and belongs to the type of yellow carrot. Characteristic:

• sows quickly, from sowing seeds to ripeness 97-115 days;
• yield in the south of 6.5 kg per 1 square. m, in northern latitudes, the yield is reduced by half;
• leaves of the plant are dark green, rosette leaves of medium density;
• the petioles themselves are fragile, when extracting the root from the dense soil they often break off;
• root crop is yellow or light yellow in color, sometimes the upper part of the root may turn green;
• Mirzoi 304 form - wide cylinder with a blunt rounded tip;
• root diameter up to 3 cm, length 12-15 cm;
• average root weight is 65-130 g.

The variety is intended for fresh consumption, as the “keeping quality” in the storage facilities at the root is low, it is mainly used for canning, making juices and for food. Yellow carrot variety "Mirzoi 304" is recommended for cultivation in the regions of Central Asia.

"Yellowstone"

Carrot "Yellowstone" is from the United States of America.

Characteristic:

• late gestation period, up to full ripeness 160-180 days;
• leaves of the plant are long, lush, collected in a large outlet;
• spindle-shaped root, long and rather thin;
• length 20-24 cm, diameter 3-3.5 cm;
• average root weight 180-200 g;
• yield is very high;
• root color is bright yellow, almost canary;
• perfectly stored when laying in winter storage;
• root crop is sweet, but not juicy enough, which is typical of all late varieties.

"Yellowstone" has proven itself in temperate climatic zones: in the United States, European countries, southern Canada, and Turkey.

"Solar Yellow"

This variety of carrots also came to our country from the American continent. The name translates as "Yellow Sun".

Characteristic:

• very early, from sowing to picking root crops takes 87-90 days;
• rosette of leaves of medium pubescence, leaves weak;
• root length 15-20 cm, diameter 3.5-4 cm;
• form - long spindle, without bulges, the same along the entire length;
• root color is very bright, yellow, with a high content of xanthophyll and lutein;
• the flesh is juicy, crispy and very sweet;
• stored "Solar Yellow" badly.

The grade of "Solar Yellow" is intended for the use in food, production of juice, conservation. Not suitable for long term storage.

Composition and calorie

Research scientists have shown that the quality and duration of human life are directly related to the proper operation of the gastrointestinal tract.If the gastrointestinal tract works slowly and intermittently, toxins are formed and retained in the body, which is a slowly acting poison for humans.

The solution to this problem is in the regular supply of fruit and vegetable waters. And this will also help a person eating carrots, it contains a large amount of fruit water.

Yellow carrots are rich in such minerals and vitamins:

• magnesium and potassium;
• fluorine and calcium;
• phosphorus and zinc;
• iron, iodine and sodium;
• B vitamins;
• vitamins A, C, E, H and PP, K.

This yellow root vegetable is very useful because in addition to a large group of minerals and vitamins, it contains 70% carotene, 7% sugars, xanthophyll and lutein.

Carrots are a rather satisfying product, its caloric content is 330 kcal per 1 kg. After eating carrots in the body, the reaction of carotene to retinol occurs.It should be borne in mind that such a useful reaction occurs only when there is at least a minimal dose of fat in the body along with carotene. Therefore, such people as stewed carrots with sour cream, butter or vegetable oil are so beneficial to humans.

Beneficial features

Umbrella roots contain lutein, which is very useful for vision and is a protector of the retina from ultraviolet radiation, as well as xanthophyll - the most powerful substance that blocks the development of oncological diseases. Carrots are part of the drug "Urolesan", its juice and pulp is a great tool for therapeutic effects in the pathology of the bile ducts and urolithiasis.

Umbrella seeds are part of antispasmodics, such as the drug "Daukarin", of which emit essential oils, which are widely used in pharmacology and the cosmetic industry.

Carrot seeds and pulp are used in traditional medicine:

1. As a mild laxative: in the morning, half an hour before a meal, drink freshly squeezed carrot juice. For a child, 50 ml is enough, the dose of an adult is 100 ml of juice.
2. To cleanse the sweat glands, liver, gallbladder: a mix is ​​made of beet juice, carrot and cucumber (in equal amounts). Drink a mixture of juices 1 time per day (before breakfast). After taking a mixture of juices, do not eat meat and sweet food, products containing starch, until lunchtime. The course of treatment is 10 days.
3. Treatment of beriberi and anemia (general exhaustion): before breakfast, on an empty stomach, eat grated carrots (100-150 g), mixed with one or two spoons of sour cream or vegetable oil.
4. Treatment of purulent wounds and burns: finely grated carrots are applied to the affected area. Every quarter of an hour lotion changes to fresh. The treatment only helps with burns just received.
5. Sore throat treatment: squeeze the juice from 1 medium-sized carrot and mix with 1 tablespoon of honey.The resulting mixture should be diluted with warm boiled water in equal parts and gargle 4-6 times a day.
6. Expulsion of worms from the child's body: in the morning on an empty stomach to drink half a cup of carrot juice.
7. Treatment of thrush: fresh juice is mixed with honey in equal proportions and rinsed your mouth or smeared the sky.

Cooking Application

Yellow carrots are used to make soups, borscht, vegetable, fish and meat dishes, and even for baking sweet cakes and pies. Fresh root vegetables are rubbed on a coarse and fine grater, squeezed out the juice and chopped into ringlets.

Boil, stew, prepare mashed potatoes and sauces. Finely grated carrots roasted in vegetable oil are added to the first and second courses, which gives them not only a unique taste and aroma, but also a beautiful yellow-golden color.

Root vegetables grated on a coarse grater are pasted with butter in a frying pan for 20-25 minutes, then sugar is added to taste and used as a sweet filling for pies.

Chopped by ringlets or whole young carrots are used in winter preparations (preservation) for preparing pickles, preserving tomatoes or salads from a mixture of vegetables.

Harm and contraindications

There are not so many contraindications to eating yellow carrots. As the great Avicenna said, “there is medicine in the spoon, poison in the cup,” moderation is needed in everything. If a person eats 10 kg of carrots in a week, this will lead to an oversaturation of the body with beta-carotene and to the fact that his skin turns yellow (carotenemia disease).

There is nothing terrible in this, except for external manifestations - yellow skin of the face and yellow palms. To remove the external effects of overeating, you need to completely eliminate carrots from the diet for 2-3 weeks. In no case should people following the figure take a carrot diet.

Its use should be limited to people:

• daily smokers;
• ulcers and diabetics;
• having thyroid problems;
• suffering from allergies.

Having understood all the known facts, we come to the firm conviction that the benefits that a person can receive by including carrots in his diet many times exceed the insignificant harm it has caused. Yellow carrots not only provide the body with beneficial substances, minerals and vitamins, but also enrich the taste of the dishes included in the daily menu.