Carrots originated in Asia and were purple in colour, but over the years, they were modified until they became the carrot we recognise today.
Carrots are a very nutritious vegetable, providing essential enzymes, vitamins and minerals. They are a good source of fiber and contain vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, beta carotene, potassium and thiamine. The beta carotene can be turned into Vitamin A in the system, which is used in the prevention of cancer.
People have claimed all sorts of health benefits from carrots. They have been used for their diuretic properties, to help with diarrhoea, as a liver tonic, for kidney stones, as an immune system tonic, to stimulate milk production and flow, to lower high blood pressure and to help maintain the alkaline balance in the body and as a general health tonic. Scientists have discovered the Falcarinol found in carrots has an effect on the development of cancer. There are also other substances in carrots that are useful for the prevention of cancer.
Grated carrot and pumpkin seeds have been used to help dispel worms.
As they are high in natural sugars they are not indicated for diabetes. Drinking too much carrot juice can turn the skin yellow, which isn’t supposed to be harmful. Something I have done myself. They can used to enrich the colour of your horse’s coat, along with pumpkin, making it a richer, more golden colour. Carrots are usually fed raw, but many of their nutrients are more easily unlocked when they are cooked.
In Traditional Chinese Medicine carrots are known as a warming food and are used to support the stomach and the spleen as well as for night blindness and for long term coughs. They are used to strengthen the kidney and expel Chinese version of wind and cold from the body.