Carrot is one of the top ten vegetables and is considered particularly useful in the human and not only diet, as it is rich in provitamins A (carotene A and B), and vitamins K and B6, which are more easily absorbed when the root is cooked.
Latin name: Daucus carota
Famous for its digestive properties, the carrot was rightly called "the best friend of the intestine". In juices and soups, it regulates the activity of the intestines and promotes their normal function, thus fighting constipation and diarrhea. Soothes the mucous membranes of the entire digestive system and reduces irritation and inflammation.
It goes well with almost everything, but especially with celery, cumin and lemon.
Carrot is a root vegetable, usually orange in color, although purple, there are red, white and yellow varieties. The most commonly eaten part of a carrot is the root, although its green parts are sometimes eaten. It is a domestic form of the wild carrot Daucus carota, native to Europe and southwest Asia. The carrot is a variable biennial plant, usually up to 1 m in height and blooms from June to August.