A wholesyum carrot treat

Some food historians credit the Dutch for introducing the orange variant. Later, with colonisation, the British made it popular in various parts of the world.

India has records of the root being used in Mughal kitchens even earlier — though it was the Persian purple variety. Eventually, the orange variant began to be cultivated in India and is now a staple in households across the country.

Nutritional powerhouse

A biennial plant belonging to the Apiaceae family, the carrot is sensitive during its growth phase and prone to pests and diseases. But once mature, it is easy to harvest and preserve.

Carrots are valued not only for their flavour but also for their medicinal properties. In fact, they were used more as medicine during the medieval period, particularly in countries like China — which even today tops the global production of carrots, contributing 44% of the total output. Today, there are over 500 varieties of carrots worldwide.

Rich in beta-carotene and a major source of Vitamin A, carrots are widely believed to benefit eyesight. A popular wartime myth claimed British pilots could see in the dark because they ate carrots — when in reality, it was due to the introduction of radar.

The word carrot originates from the Middle French carotte, which was adopted into English in the 16th century. Its roots trace back to Latin (carota) and Greek (karoton), from ker (horn), referring to its shape.

The white European carrots were once mistaken for parsnips. The word carrot was later used to define a colour as well, around 1670, to describe a yellowish-red hue.

Carrots are cultivated in sandy beds, raised mounds, or directly in the ground, and take two to three months from sowing to harvest. The ideal conditions include sandy loam soil, a dry and cool climate, and adequate irrigation.

Though traditionally a winter crop, carrots are now available year-round in both fresh and processed forms.

One of the most striking features of carrots is their high water content — almost 88% — and negligible fat. As much as 100g of raw carrots provide just 41 calories, along with a rich supply of Vitamin A, a moderate amount of Vitamin K and potassium, and low levels of other micronutrients. Carrots are also a provitamin A source, as beta-carotene is converted into Vitamin A in the small intestine.

They contain high levels of anthocyanidins and fibre, lending them antioxidant, anti-cancer, and cardiovascular benefits. They help reduce the risk of degenerative diseases.

Healthy bite

Carrot was the first vegetable recognised as safe for use in the biopharmaceutical industry. Its by-products have been found to positively impact blood pressure, infections, asthma, and atherosclerosis.

Its dietary fibre helps relieve constipation, regulate blood sugar, and promote heart health. Vitamin A and its metabolite, retinoic acid, support foetal development, reproduction, lung function, and immunity.

Carrots are also widely used in cosmetics: retinoic acid enhances skin texture, Vitamin A aids hair growth, and antioxidants support liver detoxification. Their low fat and high fibre content make them ideal for weight loss.