International holidays - International Carrot Day

Carrots were eaten and used for healing 2,000 years ago by the ancient Greeks and Romans It was considered an exquisite treat, so it was served only on holidays The vegetable was grown for its seeds and tops, rich in vitamin C Later, they began to prepare dishes from the juicy root vegetable - a source of beta-carotene, fiber and carbohydrates International Carrot Day is celebrated on April 4 every year since 2013 The main idea of ​​International Carrot Day is to spread information about the benefits of this vegetable for the human body Initially, carrots were classified as wild plants, which were eventually domesticated, about 4,000 years ago Swiss scientists found its fossilized seeds during excavations, the exhibits of which date back to the Bronze Age Carrots appear as a favorite delicacy of gnomes in the ancient beliefs of Germanic tribes Japan, China and India were the first to learn how to cultivate vegetables and develop new varieties This happened in the 12th century Afghanistan and Iran are considered the birthplace of white and purple carrots, and China is considered the birthplace of yellow carrots The orange root vegetable familiar to us appeared in the 17th century in Holland In Russia, carrots began to be eaten in the 16th century Vegetables of orange, red, yellow, white and other colors are used not only in cooking, but also in folk medicine, cosmetology and dietetics Carrots are a source of vitamins A, B, C, E and K, microelements, flavonoids and essential oils The nutritional value of the aromatic, tasty and juicy root vegetable is difficult to overestimate This explains the vegetable’s demand for thousands of years The root vegetable is eaten raw or after heat treatment, added to cold appetizers and main dishes, and used to make cakes, soufflés, candied fruits and other desserts Carrot juice is consumed as a source of vitamins to strengthen hair and nails, to treat the pancreas, respiratory system and endocrine glands Boiled root vegetables are included in dietary dishes that are eaten during peptic ulcers, diabetes mellitus, enterocolitis and enteritis Heat-treated carrots contain more antioxidants than raw carrots, which allows them to effectively slow down the aging process of the body For better absorption of fat-soluble vitamin A, both raw and cooked root vegetables should be eaten with sour cream or vegetable oil Carrots lower blood cholesterol levels, strengthen the immune system and improve the functioning of the gastrointestinal tract Regular consumption of vegetables reduces the risk of developing oncology (for example, lung cancer) and reduces by 40% the likelihood of night blindness in old age Raw carrots eaten after meals prevent the development of caries, periodontal disease and other diseases The root vegetable is a natural abrasive that helps clean teeth from food debris Carrots, due to their beta-carotene content, help keep the skin healthy and clean, moisturize the upper layers of the dermis and make its color uniform The vegetable also has excellent wound healing and antiseptic properties Drinking carrot juice daily helps the body rid itself of stagnant bile, toxins and excess weight It is recommended to include this healthy root vegetable in the diet of both adults and children To saturate the body with important vitamins and microelements, you need to eat 100-200 grams of carrots per day Scientists and doctors talk about this and much more on April 4 during the celebration of International Carrot Day In honor of International Carrot Day, of course, people prepare various dishes, share their recipes on social networks, organize parties in carnival costumes with red parkas and other events