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        "rendered": "Carrot (Daucus carota subsp. sativus)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Carrot (Daucus carota subsp. sativus)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Daucus carota subsp. sativus<small>Umbellifers (Apiaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Also called<\/div>\n<div class=\"v\">carrot, root<small>It varies greatly from region to region.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, earthy<small>Young, more tender; stocked goods are stronger.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Afghanistan and Persia<small>originally violet and yellow<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Beta-carotene<small>cooked with fat best available<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Home remedies<\/div>\n<div class=\"v\">Moro&#039;s Carrot Soup<small>For diarrhea, since 1908<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Carrots are the richest source of beta-carotene in our diet\u2014and cooked with a little fat, they are healthier than raw. Moro&#039;s carrot soup for diarrhea is one of the few home remedies invented by a pediatrician. The idea that carrots make you see clearly at night is British wartime propaganda.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Violet before it turned orange<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/gemuese-karotte.jpg\" alt=\"Frische Karotten mit Gr\u00fcn auf rustikalem Holz\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The first cultivated carrots were purple and yellow - the orange carrot is a Dutch variety from the 17th century.<\/p>\n<p class=\"ea-drop\">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.<\/p>\n<p>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&#039; markets and vegetable boxes.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the carrot does for you<\/h2>\n<p class=\"ea-drop\">Carrots are the most important <strong>Beta-carotene source<\/strong> In the Central European diet, the body converts beta-carotene into vitamin A as needed \u2013 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.<\/p>\n<p>The preparation is crucial: Beta-carotene is fat-soluble and is firmly embedded in the cell walls. <strong>Cooked, pureed and with a little fat<\/strong> 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.<\/p>\n<p>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 \u2013 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.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 8 mg<\/b><span>Beta-carotene per 100g of raw carrot<\/span><\/div>\n<div class=\"ea-zahl\"><b>1908<\/b><span>Ernst Moro published his carrot soup<\/span><\/div>\n<div class=\"ea-zahl\"><b>multiple times<\/b><span>Improved carotene absorption - cooked, pureed, with fat<\/span><\/div>\n<div class=\"ea-zahl\"><b>17th century.<\/b><span>The orange carrot prevailed<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the carrot<\/h2>\n<p>Carrots contain water, sugar (mainly sucrose), soluble and insoluble fiber \u2013 including a lot of pectin \u2013, <strong>Beta and alpha carotene<\/strong>, Potassium, vitamin K and B vitamins. Purple varieties also contain anthocyanins, yellow varieties lutein, red varieties lycopene.<\/p>\n<p>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 \u2013 this is precisely the principle behind Moro&#039;s carrot soup.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the carrot stronger<\/h2>\n<p>Carrots need fat so that their carotene can be absorbed - and acid or spice so that they don&#039;t just taste sweet.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">with <i>Butter &amp; Oil<\/i><\/div>\n<p>Beta-carotene is fat-soluble: always eat carrots with some fat, in raw salads with oil, in vegetables with butter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\"><i>cooked &amp; pureed<\/i><\/div>\n<p>Cooking breaks down the cell walls - carrot soup and puree provide more carotene than raw sticks.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">with <i>Ginger &amp; Orange<\/i><\/div>\n<p>Carrot and ginger soup with orange zest: sweet, spicy, fresh.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Spices<\/span><\/p>\n<div class=\"mit\">with <i>Cumin &amp; Coriander<\/i><\/div>\n<p>Roasted carrots with cumin, yogurt and coriander - oriental and simple.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">raw food<\/span><\/p>\n<div class=\"mit\">with <i>Apple &amp; Lemon<\/i><\/div>\n<p>Carrot and apple salad with lemon and linseed oil - a classic for children.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Legumes<\/span><\/p>\n<div class=\"mit\">with <i>lenses<\/i><\/div>\n<p>Carrots, lentils, onions - stews and soups that fill you up.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not raw <i>Birch pollen allergy<\/i><\/div>\n<p>The carrot allergen is similar to the birch pollen allergen. It is usually tolerated when cooked.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not without <i>Fat<\/i><\/div>\n<p>Carotene is hardly absorbed without fat - a few drops of oil are enough.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">skin<\/span><\/p>\n<div class=\"mit\">not <i>liters<\/i> Juice<\/div>\n<p>Large amounts turn the skin yellow-orange (carotenemia). Harmless, but noticeable \u2013 especially in infants.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">nitrate<\/span><\/p>\n<div class=\"mit\">not <i>warmed porridge<\/i> for infants<\/div>\n<p>As with all vegetables containing nitrates: prepare baby food fresh, do not keep warm for long.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>besides apples<\/i><\/div>\n<p>The ethylene from apples makes carrots bitter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Green<\/span><\/p>\n<div class=\"mit\">not that <i>Leave the green parts on<\/i><\/div>\n<p>The foliage draws water from the beet - cut it off before storage; the greens can be used as pesto.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Carrot and ginger soup<\/span><span class=\"w\">Pureed with coconut milk or cream.<\/span><\/li>\n<li><span class=\"g\">Glazed carrots<\/span><span class=\"w\">In butter with a little honey and thyme.<\/span><\/li>\n<li><span class=\"g\">Oven-baked carrots<\/span><span class=\"w\">Roasted whole with cumin and olive oil, with yogurt.<\/span><\/li>\n<li><span class=\"g\">Carrot and apple raw vegetables<\/span><span class=\"w\">Finely grated lemon, linseed oil.<\/span><\/li>\n<li><span class=\"g\">Carrot stew<\/span><span class=\"w\">With potatoes, parsley and smoked sausage or lentils.<\/span><\/li>\n<li><span class=\"g\">Carrot cake<\/span><span class=\"w\">With walnuts and cream cheese.<\/span><\/li>\n<li><span class=\"g\">Carrot top pesto<\/span><span class=\"w\">With nuts, Parmesan cheese, and olive oil.<\/span><\/li>\n<li><span class=\"g\">Carrot hummus<\/span><span class=\"w\">Roasted carrots pureed with chickpeas.<\/span><\/li>\n<li><span class=\"g\">Soffritto<\/span><span class=\"w\">Carrot, onion, celery - the basis of the Italian sauce.<\/span><\/li>\n<li><span class=\"g\">baby food<\/span><span class=\"w\">The classic first complementary food, with a teaspoon of oil.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Young bunched carrots should only be brushed; stored carrots should be peeled thinly. Carrots without their greens, wrapped in a damp cloth and stored in the vegetable drawer, will stay crisp for two weeks.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Moro&#039;s Carrot Soup<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Moro&#039;s Carrot Soup<\/h3>\n<ol>\n<li>Cook 500g of peeled carrots in one liter of water for at least 90 minutes - the long cooking time is crucial.<\/li>\n<li>Puree and top up to one liter with boiled water.<\/li>\n<li>Stir in 3 g of salt (one level teaspoon).<\/li>\n<li>Drink or spoon it in small portions throughout the day, lukewarm.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Diarrhea in children and adults. The Heidelberg pediatrician Ernst Moro used the soup in 1908 to treat infants with diarrhea; mortality in his clinic dropped significantly. Later, an explanation was found: Prolonged cooking produces oligosaccharides that inhibit certain intestinal bacteria from attaching to the intestinal wall. Additionally, the soup replaces water and salt.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>As needed throughout the day. The soup supplements, but does not replace, an electrolyte solution or a doctor: In the case of infants, fever, blood in the stool, lethargy, or if the child is hardly drinking, consult a pediatrician immediately.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The carrot (<strong>Garjara<\/strong>In Ayurveda, it is considered sweet, slightly bitter, and warming. It pacifies Vata and Kapha and is recommended for indigestion and eye health; it is a well-known dessert. <em>Gajar ka Halwa<\/em> made from carrots, milk, ghee and cardamom.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the carrot (<strong>Hu Luo Bo<\/strong>) sweet and neutral. It is said to strengthen the spleen, resolve food stagnation, nourish the liver and clear the eyes - traditionally used for indigestion and dry eyes.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Allergy:<\/strong> For those with birch pollen allergy, raw birch pollen is often not well tolerated, while cooked birch pollen is usually fine.<\/li>\n<li><strong>Carotenemia:<\/strong> Very large amounts will turn the skin yellowish - harmless and reversible.<\/li>\n<li><strong>Infants:<\/strong> Prepare carrot puree fresh and do not reheat it multiple times (nitrate).<\/li>\n<li><strong>Blood sugar:<\/strong> Cooked carrots have a higher glycemic index than raw ones - harmless in normal quantities.<\/li>\n<li><strong>Diarrhea:<\/strong> Carrot soup does not replace medical evaluation in infants and in severe cases.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">For the carrot and ginger soup.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">For oven-roasted carrots.<\/span><\/a><a href=\"\/en\/wiki-archiv\/suesskartoffel-ipomoea-batatas\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sweet potato<\/span><span class=\"d\">The other orange bulb.<\/span><\/a><a href=\"\/en\/product\/leinoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Linseed oil<\/span><span class=\"d\">The fat for raw food.<\/span><\/a><a href=\"\/en\/product\/ingwer-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">ground ginger<\/span><span class=\"d\">For soup and cake.<\/span><\/a><a href=\"\/en\/product\/vitamin-d3-k2\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin D3 + K2<\/span><span class=\"d\">Even more fat-soluble vitamins.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Moro E. <em>Carrot soup for feeding disorders in infants.<\/em> Munich Medical Weekly 1908; 55: 1637\u20131640.<\/li>\n<li>Guggenbichler JP et al. <em>Acidic oligosaccharides from natural sources block adherence of Escherichia coli on uroepithelial cells.<\/em> Pharmaceutical and Pharmacological Letters 1997; 7:35\u201338.<\/li>\n<li>van het Hof KH et al. <em>Dietary factors that affect the bioavailability of carotenoids.<\/em> Journal of Nutrition 2000; 130(3): 503\u2013506.<\/li>\n<li>Banga O. <em>Origin of the European cultivated carrot.<\/em> Euphytica 1957; 6: 54\u201363.<\/li>\n<li>USDA FoodData Central: <em>Carrots, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Karotte (Daucus carota subsp. sativus) Botanischer Name Daucus carota subsp. sativusDoldenbl\u00fctler (Apiaceae) Auch genannt M\u00f6hre, Mohrr\u00fcbe, Wurzelregional sehr verschieden Geschmack S\u00fc\u00df, erdigjung zarter, Lagerware kr\u00e4ftiger Herkunft Afghanistan und Persienurspr\u00fcnglich violett und gelb Bekannt f\u00fcr Beta-Carotingekocht mit Fett am besten verf\u00fcgbar Hausmittel Moro&#8217;sche Karottensuppebei Durchfall, seit 1908 Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn<\/p>",
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