In this article we will talk about the history of carrot and its types. Carrots widely used root vegetable (usually orange in color) that used as one of the most popular vegetable around the world. The origin of carrots and its different types traced in the hot and dry lands of Iran and Afghanistan. The first evidence goes back to 3000 BC. At that time, it sold by caravan to neighboring Arab, African and Asian lands, which immediately accepted all the carrots and began to cultivate and create new varieties of this product. Even in ancient times, there were a variety of carrot colors used – black, white, red and purple. Interestingly, there were no orange colors we use today. The most telling sign of the popularity of carrots in ancient times comes from Egypt, where many carrots placed in the tombs of dead pharaohs and carrot patterns can found in various paintings of that time. The most popular color of carrots grown in Egypt was purple, and it used not only for food but also for medicine.
History and different types of carrot
The tradition of using the medicinal properties of carrots in the first millennium BC transferred from Egypt to Greece and Rome. Carrots, which were bitter and hard to eat, used as a cure for many ailments, and the Romans also boiled carrots and ate them with various vegetables.
In the 13th century, carrots went from Iran to Asia and reached Japan. At the same time, European carrots began to grew in orchards and farms in France and Germany. These carrots were a little spicy, but nutritious, and their popularity spread quickly throughout Europe.
Because orange is the royal color of the Netherlands, orange carrots appeared and spread rapidly in the Netherlands in the 17th century. After years of selective breeding, modified Dutch carrots were bred with less bitterness, increased sweetness, and at least a woody core. This type of carrot called “Daucus carota” quickly became popular throughout Europe.
Different types of carrot
Carrots are classified by shape and size, and there are several types in each variety. The best type of carrot cultivation done through seeds, and most carrots harvested between 60 and 80 days after planting.
Danvers carrot
Danvers carrots have a long, slender appearance, somewhat conical in shape, and are usually orange in color. This type of carrot does not need fertile soil to grow and has more resistance than other types of carrots.
Nantes carrot
This type of carrot is cylindrical in shape and has thin leaves and almost red flesh that has a good sweet and crunchy taste. Nantes is named after the Atlantic coast of France, which has ideal conditions for growing this type of carrot. This type of carrot grows faster than other types and it is estimated that there are more than 40 different types of this type of carrot.
Imperator carrot
Most growers produce Imperator carrots and usually found in grocery stores. It is very similar in appearance to Danvers, but it is thicker in width and has more sweetness than other types.
Chantenay carrot
Chantenay carrots are typically 15 to 17 cm long. This type of carrot is a good choice for planting in pots and has fast growing properties. The important thing about this product is that it must be harvested at the right time, otherwise it will be very dry and bitter.
Mini or Miniature carrot
This group includes species that look like radishes or miniatures. They can grow in pots due to their short roots and the need for little space. The length of the miniature species is about 7 to 10 cm.
Top carrot producing countries
- China 16.8 million tons
- Russian Federation 1,565,032 tons
- United States 1,346,080 tons
- Uzbekistan 1,300,000 tons
- Poland 834,698 tons
- Ukraine 915,900 tons
- Turkey 714,000 tons
- Morocco 707,316 tons
- United Kingdom 663,700 tons
- Japan 619,000 tons
Nutrition facts of carrots in 100g
- Calories 35
- Total fat 0.2 g
- Cholesterol 0 mg
- Sodium 58 mg
- Potassium 235 mg
- Total carbohydrates 8.2 grams
- Fiber 3 grams
- Sugars 3.5 g
- Protein 0.8 g
Health benefits of carrot
Carrots are an excellent source of vitamin A. About half a cup of raw carrots has 51% of the daily value of vitamin A. Vitamin A is made from the provitamin A carotenoids, which helps your body fight infections.
Studies have shown that eating more carrots is associated with lower cholesterol levels and thus reduces the risk of heart disease.
Since 100 grams of carrots have only 35 calories, eating carrots can actually help you feel fuller longer and in turn reduce your calorie intake. If you are looking to lose weight, try adding some carrots to your diet.
Dried carrots
Food Lord dried carrots without additives and sweeteners are a good choice for use in a variety of stews and soups and a good snack instead of harmful snacks. Dried carrots, while having all the properties of fresh carrots, have a longer shelf life than fresh carrots.
There are different types of this dried product, but dried carrots and slices are more common.
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