Carrot

Carrot

Scientific Name :

Daucus Carota

Medicinal Value :

Helps in the maintenance of acid-alkaline balance in the body, provides good eyesight, provides beneficial effect on the liver

Nutrient Value :

A good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese. Also good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.

Culinery and Other Values :

Carrots are a used in variety of culinary purposes, ranging from curries, salads to soups. Due to its fresh and crispy texture, carrot is eaten in raw form. Carrot pulp is also widely used to make various sweets and desserts.

Glossary :

  • English : Carrot
  • Tamil : Mangal Mullangi/Carrot
  • Malayalam : Carrot
  • Telugu : Gajjara Gadda / Carrot
  • Kannada : Gajjari/Gajjara Gadde
  • Hindi : Gajar
  • Bengali : Gujar / Gajor
  • Gujarati : Gajar
  • Konkani : Carrot / Kaacreta
  • Marathi : Gajar
  • Oriya : Gajar
  • Punjabi : Gajar