Carrot contains Vitamin A and is known to improve eyesight. It’s also a natural stimulant for the liver and has a great impact on the softness and liveliness of the skin, in addition to its richness in fibre which improves the work of the digestive system. These are the general benefits of the carrot; let’s take a look at its varieties, colours, and ways to eat and use.
Orange carrots: It is the most famous carrot and can be used in cold and hot dishes and in sweets or as juice or light snack between two meals. Try to make carrot Bucatini or Carrot cake cheesecake.
Yellow carrots: It grows in the Middle East and can be used in cold and hot dishes and in juices or as a light snack between two meals. Try it with vegetable salad with peanut butter or in summer salad.
Red carrots: It grows in China and India. Make red carrot jam or carrot cake to benefit from its attractive red colour.
White carrots: Although it’s dye-free, it has a lot of benefits. It contains fibre which protects the colon, and it grows in Afghanistan, Pakistan and Iran. Try white carrot soup or add it to the vegetable soup or vegetable plate.
Purple carrots: It is similar to the orange carrot but it contains antioxidants. It grows in Turkey and the Middle East and Far East. You can add it to salads or Mahshi to give the dish delicious colours.
Black carrots: It grows in Turkey and the Middle East and Far East. You can add it to the salads or Mahshi to give the dish delicious colours.