Scientific name: Daucus carota
Species: D. carota
From the Indo-European root word “ker” meaning horn. This cylindrical taproot vegetable is the familiar kitchen carrot we know. The carrot gets its characteristic bright orange color from β-carotene, which is metabolized into vitamin A. Aside from orange, carrots can be selectively bred to produce different colors like purple, red, white and yellow.
Lack of Vitamin A can cause poor vision while eating too many carrots can cause carotenosis, a benign condition that gives the skin an orange color.
This familiar garden vegetable is an excellent source of antioxidant compounds. It is also rich in Vitamins (A,C,K and B6, B1, B3) dietary fiber and minerals (potassium, manganese, molybdenum, magnesium)
Peel and grate carrot and boil it in water. Wait for it to thicken.
Eat freshly grated carrots for breakfast.
3. Ascariasis (intestinal parasite)
Take 2 to 3 carrots a day for several days.
Make 100 mL of fresh carrot juices everyday. Drink two servings per day for 30 days.
Chop 1 grapefruit into small cubes and prepare equal amounts of carrots and celery preferably 8 ozs for each. Put into the blender. Blend well until smooth. Drink the juice once a day in between the meal time.
THOUGH THE CONTENT OF THIS BLOG HAD BEEN TRIED & TESTED AND HAD BEEN USED AS FOLK/HERBAL MEDICINE IT IS STILL BEST TO CONSULT YOUR DOCTOR.