Carrot: Short Essay on Carrot


Carrot is root vegetable that is most commonly available as an orange-coloured variety. But carrots can also be found in purple, yellow, red, etc. colours in different parts of the world.

Carrot is a commonly consumed vegetable in most parts of the world. It is consumed in various forms in daily diet, sometimes raw and sometimes cooked in various dishes.

Carrot soup: Carrot soup is a favourite in various western and eastern cuisines. This involves peeling and boiling the carrot. It is then made into a soft, watery pulp and served in a combination of various spices depending on the cuisine. It works as a good appetizer.

Carrot cake: Carrot pulp or grated carrot is mixed in the flour and other ingredients of the cake mix. When the cake is baked, it has a lovely orange colour, and of course all the tasty and nutritional value of carrots. It is considered a delicious dessert in various cuisines across the world.

Carrot curry: Carrot curry is a popular dish in various Indian cuisines. Carrot and peas are cooked together with an assortment of spices as a dry stir fry preparation. In more elaborate preparations, carrots are used along with many other vegetables to cook rich curry based dishes.

Rice preparations: Carrot is used in various fried rice preparations in Asian cuisines e.g. Chinese, Japanese, etc.

Nutritional value

Alpha and beta carotene: Carrot is a rich source of Alpha and Beta carotene. These carotene get converted to Vitamin A in the human body. Vitamin A is vital for various bodily functions. It is important in improving the immune system of the body. Vitamin A is an important component of the retinal pigment in the eye. This is important for normal vision and also for colour vision.

Vitamin K: Carrots are also rich in Vitamin K. Vitamin K is important for health blood coagulation. It is also an important ingredient of healthy bones.

Vitamin B6: Carrots are also rich in Vitamin B6 which is an important enzyme in the human body

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