There is a wide range of carrot varieties that differ according to the shape of the root and the time of cultivation: Long, half-long, half-short and short carrots.
SODEA is supplier of Carootes from Tunisia and all the vegetables available on the market.
In addition to being economical and available at any time of the year, the carrot is versatile and easy to cook. It is found in many dishes, from starter to dessert! Also, it is rich in vitamin A, an essential vitamin for eye health.
The first carrots grown in prehistoric times were yellow, white, reddish or purple. They are believed to be from the Afghanistan region.
The orange carrot as we know it only appeared in the 1800s.
Many dishes are prepared with the carrot. Raw, cooked, grated, in sticks or slices ... it adds a nice orange color to your plate. It is economical and available at all times. Impossible not to love him!
The carrot clearly has many health benefits. The best known of all is the benefits of carrot on vision.
The vitamin A contained in the carrot also helps prevent blindness.
It improves vision, but cannot cure myopia.
Blindness affects an increasingly large part of the population, especially children, in poor and developing countries. So much so that the WHO considers today that the main cause of this scourge is precisely vitamin A deficiency!
You should also know that the vitamins in this vegetable are very effective when it comes to protecting the retina. The carrot is therefore an essential player in preventing the onset of cataracts and other retinal diseases.
It is for this benefit in particular that health professionals advise people suffering from night vision disorders and reduced visual acuity to regularly consume this vegetable with multiple virtues.
1- Raw, the carrot is eaten in sticks for the snack or to wait for the meal. Or, grate it for a nice colorful salad.
2- Nothing could be simpler than cooking carrots in a steamer or stir fry to accompany a wide variety of meals.
3- Whether mashed, in soup or in soup, the carrot mixes well with rutabaga, squash, sweet potato, beetroot and cabbage.
4- For those with a sweet tooth, the carrot can be used very well in muffins, breads, cakes and cookies.
5- Diced or sliced, the carrot decorates the casseroles or the traditional Canadian boiled beef with cabbage and root vegetables.
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