Carrot

Scientific Name/Common Name: Daucus carota subsp. sativus / Carrot

Part(s) Used: Whole root

Constituents/Active Ingredients: Per 1 cup chopped, raw (128 g): 21883 IU vitamin A, 7.6 mg vitamin C, 16.9 mcg vitamin K, 24.3 mcg folate, 42 mg calcium, 15 mg magnesium, 410 mg potassium, 0.2 mg manganese; 1.2 g protein; 12.3 g carbohydrates; 4 g fiber.

Overview: The domesticated carrot is a subspecies of wild carrot that has been adapted over the years for easy growing on farms and in gardens. Carrots are an excellent source of carotenoids, including beta-carotene, which accounts for the orange color of the root vegetable. Harvard researchers found a strong inverse relationship between diets rich in spinach and carrots and the incidence of stroke. Women who ate five or more servings of carrots weekly had a 68% lower risk.

Traditional Use/Benefits/Body Systems: Wild carrot has traditionally been used as a diuretic and carminative; cultivated carrots are generally eaten for their nutritional properties, especially as an excellent source of beta-carotene.

Clinical Studies/Scientific Research/References:

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2383/2

Duke, J. 1997: The Green Pharmacy, The Ultimate Compendium of Natural Remedies from the World’s Foremost Authority on Healing and Herbs. pp. 158; 314; 500. Rodale Press.

Joshipura KJ, et al. Hennekens CH, Spiegelman D, Willett WC. Fruit and vegetable intake in relation to risk of ischemic stroke. JAMA. 1999 Oct 6;282(13):1233-9.

 

Disclaimer: This information in our Herbal Encyclopedia is intended only as a general reference for educational purposes. It is not a replacement for medical advice. This content does not provide dosage information, cautions/contraindications, or possible interactions with prescription drugs. Please consult any relevant product labels for detailed information on use and with a medical practitioner for individual health advice.