Carrot

Carrot (Daucus carota) is a plant root, orange. The edible part of the plant is the root. It is a biennial plant, in the first year the leaves produce the food of the plant, and the tuber stores sugars for the plant to bloom in the second year. The end of the flower reaches almost 1 m long, with branches of white flowers.Carrots can be eaten raw, in salads or cooked in soups and dishes. It can also be mashed for newborn babies. The green strain can also be eaten, although it is not an ordinary practice. Together with onions and celery, carrots are the primary ingredients most used in food. Carrot, although it is low in calories, in fat and cholesterol, complements the daily intake of nutrients with vitamins and dietary fiber that nourish the body, induce satiety and maintain the health of the intestinal tract. Vitamin A is the substance used by the liver to remove toxins from the body. Carrot fibers contribute to optimal colon cleansing and stimulate effective elimination of faeces.