Eating Raw Carrot – Why is it so important?
Pure Nature Life – Kincumber – Central Coast – Blog 3 – Raw Carrots
That orange vegetable, that can easily be found in almost all household fridges actually holds more vitamins and minerals than we can possibly imagine. In scientific language, a carrot is known as Daucus Carata and is considered a root vegetable. And as most root vegetable go, it is an amazing source of antioxidant agents and has beta-carotene fibre, alongside vitamin A,C K, potassium and iron. In order to maintain a healthy and balanced equilibrium in our body, we need all these vitamins to have a healthy lifestyle.
- Vitamin A is good for both immunity and eyesight
- Vitamin C is good for tissue repair and it’s growth
- Vitamin K is good for regulating the clotting of blood and cam reduce the loss of bone and bone fractures
- Potassium is good for keeping the electrolytes in a good and balanced equilibrium.
- Iron is good for keeping our red blood cell supply in balance and keeps haemoglobin in a well balanced level and to keep our energy up
Which is why it is empirically important to make sure that one eats this vegetable from a young age. So I try to encourage for parents to introduce carrots to their children’s diet, even if it’s in liquid form. And to help parents with this introduction, here is an easy recipe from a good book by Sally Fallon ‘Nourishing Traditions’.
2 pounds of carrots, peeled and cut into 1 inch pieces
1/4 cup of extra virgin olive oil
3/4 cup of piima cream or creme fraiche
1/2 teaspoons of sea salt
Toss carrots with olive oil and strew in a baking pan. Bake at 200 degrees about 1 hour or until carrots become well brown and tender. Watch carefully that they do not burn. Transfer to a food processor and process with cultured cream and salt.
Remember to eat quality and fresh, raw carrots, it is an excellent source for snacks and has a low level calorie count and a good exorcise for your teeth.