Monday, May 8, 2017

CARROT



sittinonmyfrontporch:  {Kinga Blaszczyk}:

Dari yang dulunya ga suka banget jadi suka banget...
Memang ya "cinta datang karena terbiasa" hahaahahhhaaa
Yaps... untuk kali ini saya akan memposting tentang "Carrot"



CARROT...




carrots by hannah * honey & jam, via Flickr:

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

A Place in the Country:

Health Benefits of Carrots

1.  Improves vision
There’s some truth in the old wisdom that carrots are good for your eyes. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat large amounts of beta-carotene had a 40 percent lower risk of macular degeneration than those who consumed little.

2.  Helps prevent cancer
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer.
Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating rats.

3.  Slows down aging 
The high level of beta-carotene in carrots acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.

4.  Promotes healthier skin 
Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone.

5.  Helps prevent infection 
Carrots are known by herbalists to prevent infection. They can be used on cuts—shredded raw or boiled and mashed.

6.  Promotes healthier skin (from the outside) 
Carrots are used as an inexpensive and very convenient facial mask. Just mix grated carrot with a bit of honey. See the full recipe here: carrot face mask.

7.  Prevents heart disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.
The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

8.  Cleanses the body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fiber present in carrots helps clean out the colon and hasten waste movement.

9.  Protects teeth and gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which, being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.

10.  Prevents stroke
From all the above benefits it’s no surprise that in a Harvard University study, people who ate five or more carrots a week were less likely to suffer a stroke than those who ate only one carrot a month or less.





Dan berikut saya sajikan untuk poto2 lucunya yaaa, dengan bentuknya yang cantik dan warna nya yang bermacam2...^_____^


Growing Carrots ~:


Organic Carrots have been taken from their Pots and cleaned for a second serving season ..and for making Carrot Curry Tea:


Hasil gambar untuk carrots tumblr


Simple styling, dark, moody food photography. Vegetables. Ingredients.:


Long Scarlet radishes from the Colonial Garden. Credit: Colonial Williamsburg:


Vitamin A in carrots prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone. Eat up!:


This photo by my wife Donna made me long for spring.:


Carrots by Sara Remington | Stocksy United:



Preparing and Peeling Orange Carrots by SaraRemington | Stocksy United:



Carrot Seeds ★ Rainbow Blend ★Healthy Garden Vegetable★theseedhouse★ 100+ Seeds ..... stores.ebay.ca/THESEEDHOUSE:


14719660_707169666096823_8692999238574931968_n:


According to colors and sizes, Brittany Wright imagines amazing fruits, vegetables and foods compositions l #photography #colors #foodart:


freshly picked carrots:


Purple Carrots. Photo by Mowie Kay.:


Carrots by Raquel Carmona:


our food stories: glutenfree carrot-peas-waffles with sour cream & nut-pesto:


Rosemary Roasted Carrots:


The Bojon Gourmet: Cumin and Honey Roasted Carrots, Ricotta, and Gremolata:


Moroccan Spiced Roasted Sweet Potatoes and Carrots // Sweet potatoes and carrots are cut thinly into “fries” and tossed in a mixture of coconut oil kicked up with Moroccan spices like cumin, coriander and garlic. // /gourmandeinthek/:


a house in the hills - interiors, style, food and dogs:


carottes galçés au sirop d'érable, moutarde de dijon et sauce soja:

Gambar terkait


Hasil gambar untuk carrots field


SEKIAN....
Tanti



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