Carrot (Daucus carota subsp. sativus)

OriginViolet before it turned orange

The first cultivated carrots were purple and yellow - the orange carrot is a Dutch variety from the 17th century.

Wild carrots grow along roadsides throughout Europe; their roots are thin, white, and woody. Cultivated carrots originated in Afghanistan and Persia about a thousand years ago; these early forms were purple due to anthocyanins or yellow. They spread to Spain via the Arabs and reached Central Europe in the late Middle Ages.

The orange carrot, as we know it, became established in the Netherlands in the 17th century. The charming story that it was bred in honor of the House of Orange, however, is unsubstantiated. Today, the carrot is one of the most important vegetables in Germany; heirloom varieties in purple, yellow, and white are making a comeback through farmers' markets and vegetable boxes.

To useWhat the carrot does for you

Carrots are the most important Beta-carotene source In the Central European diet, the body converts beta-carotene into vitamin A as needed – important for the eyes, skin, mucous membranes, and immune system. A medium-sized carrot theoretically covers more than the daily requirement of vitamin A. It also contains fiber, potassium, and vitamin K.

The preparation is crucial: Beta-carotene is fat-soluble and is firmly embedded in the cell walls. Cooked, pureed and with a little fat The body absorbs many times more nutrients from carrots cooked with butter than from raw, coarsely grated carrots. Therefore, carrot soup with butter is nutritionally superior to a raw salad without oil.

The story that carrots improve night vision dates back to World War II: The Royal Air Force attributed the accuracy of its night fighters to carrots – to keep the new radar secret. The only truth is that a genuine vitamin A deficiency causes night blindness. Those with sufficient vitamin A intake will not see better by eating more carrots.

IngredientsThis is what's in the carrot

Carrots contain water, sugar (mainly sucrose), soluble and insoluble fiber – including a lot of pectin –, Beta and alpha carotene, Potassium, vitamin K and B vitamins. Purple varieties also contain anthocyanins, yellow varieties lutein, red varieties lycopene.

Polyacetylenes, such as falcarinol, are responsible for the slightly bitter taste of some carrots and are being researched as plant defense compounds. During prolonged cooking, the pectins break down into short-chain oligosaccharides – this is precisely the principle behind Moro's carrot soup.

Enhanced combinationsWhat makes the carrot stronger

Carrots need fat so that their carotene can be absorbed - and acid or spice so that they don't just taste sweet.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere she belongs

• Carrot and ginger soupPureed with coconut milk or cream.
• Glazed carrotsIn butter with a little honey and thyme.
• Oven-baked carrotsRoasted whole with cumin and olive oil, with yogurt.
• Carrot and apple raw vegetablesFinely grated lemon, linseed oil.
• Carrot stewMit Erdäpfel, Petersilie und Mettwurst oder Linsen.
• Carrot cakeWith walnuts and cream cheese.
• Carrot top pestoWith nuts, Parmesan cheese, and olive oil.
• Carrot hummusRoasted carrots pureed with chickpeas.
• SoffrittoCarrot, onion, celery - the basis of the Italian sauce.
• baby foodThe classic first complementary food, with a teaspoon of oil.

As a home remedyMoro's Carrot Soup

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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