W e l c o m e T o H e a l t h y L i f e
Curative Treatment by Carrot
Anaemia:
- Taking slices of raw carrot and beetroot with lemon juice sprinkle on it cures anaemia.
- Taking 250 gms ,juice of carrot with spinach juice increases red-blood corpuscles.
Arthrites:
- Taking carrot juice and juice of kanphool regularly makes the joint supple.
Asthma:
- Taking carrot juice and spinach juice thrice a day gives relief in asthma.
Bleeding:
- Intake of carrot stops nose bleeding.
- Applying paste of fresh carrot on forehead and onf nostrils stops nose bleeding
Cramps:
- Taking Halwa of grated red carrot (Fried on fire with little ghee and mixed with little jaggery) twice a day ,eleminates cramps and impacts strength.
Eye problems:
- Taking carrot and spinach juice in equal proportion improves eye sight.
- Taking fresh carrot daily even cure night blindness.
- Wash eyes with water in which carrots have been boiled gives relief in wye strain.
Headache:
- Taking juice of carrot,beetroot and cucumber eleminates headace.
- Indigestion and Stomach problems:
- Taking juice of carrot and spinach cures constipation and helps in easy bowel-movement.
- Taking juice of carrot/fresh carrot regularly cures indigestion,chronic diarrhoea,acidity and other stomach disorders.
- Taking 250 gm juice of carrot and 200 gm of curd(preferably made from goat’s milk) in the morning eleminates bleeding cures amoebiasis
Obesity:
- Taking carrot juice with lettuce juice regularly eleminates extra fat.
Rheumaitsm: - Taking carrot juice resulary cures rheumatism.
- carrot juice with beetroot juice equal quantity gives instant relief.
Skin problems:
- Taking raw carrot and its juice regularly eleminates dryness of skin,aches and cures itching removes blood impurities.
Weak memmory:
- Taking carrot juice with 2 cups of milk (preferably cows milk) after eating 5-6 almond earlyin the morning shapens memmory.
Value of Nutrients in Carrot
Nutrient Units 1 cup, chopped ------- 128.000 g Proximates Water g 112.371 Energy kcal 55.040 Energy kj 230.400 Protein g 1.318 Total lipid (fat) g 0.243 Carbohydrate, by difference g 12.979 Fiber, total dietary g 3.840 Ash g 1.114 Minerals Calcium, Ca mg 34.560 Iron, Fe mg 0.640 Magnesium, Mg mg 19.200 Phosphorus, P mg 56.320 Potassium, K mg 413.440 Sodium, Na mg 44.800 Zinc, Zn mg 0.256 Copper, Cu mg 0.060 Manganese, Mn mg 0.182 Selenium, Se mcg 1.408 Vitamins Vitamin C, ascorbic acid mg 11.904 Thiamin mg 0.124 Riboflavin mg 0.076 Niacin mg 1.188 Pantothenic acid mg 0.252 Vitamin B-6 mg 0.188 Folate mcg 17.920 Vitamin B-12 mcg 0.000 Vitamin A, IU IU 36005.120 Vitamin A, RE mcg_RE 3600.640 Vitamin E mg_ATE 0.589 Lipids Fatty acids, saturated g 0.038 4:0 g 0.000 6:0 g 0.000 8:0 g 0.000 10:0 g 0.000 12:0 g 0.003 14:0 g 0.001 16:0 g 0.029 18:0 g 0.001 Fatty acids, monounsaturated g 0.010 16:1 g 0.003 18:1 g 0.008 20:1 g 0.000 22:1 g 0.000 Fatty acids, polyunsaturated g 0.099 18:2 g 0.086 18:3 g 0.013 18:4 g 0.000 20:4 g 0.000 20:5 g 0.000 22:5 g 0.000 22:6 g 0.000 Cholesterol mg 0.000 Phytosterols mg 15.360 Amino acids Tryptophan g 0.014 Threonine g 0.049 Isoleucine g 0.052 Leucine g 0.055 Lysine g 0.051 Methionine g 0.009 Cystine g 0.010 Phenylalanine g 0.041 Tyrosine g 0.026 Valine g 0.056 Arginine g 0.055 Histidine g 0.020 Alanine g 0.076 Aspartic acid g 0.175 Glutamic acid g 0.259 Glycine g 0.038 Proline g 0.037 Serine g 0.045
Nutrient | Units | 1 cup, chopped ------- 128.000 g |
Proximates | ||
Water | g | 112.371 |
Energy | kcal | 55.040 |
Energy | kj | 230.400 |
Protein | g | 1.318 |
Total lipid (fat) | g | 0.243 |
Carbohydrate, by difference | g | 12.979 |
Fiber, total dietary | g | 3.840 |
Ash | g | 1.114 |
Minerals | ||
Calcium, Ca | mg | 34.560 |
Iron, Fe | mg | 0.640 |
Magnesium, Mg | mg | 19.200 |
Phosphorus, P | mg | 56.320 |
Potassium, K | mg | 413.440 |
Sodium, Na | mg | 44.800 |
Zinc, Zn | mg | 0.256 |
Copper, Cu | mg | 0.060 |
Manganese, Mn | mg | 0.182 |
Selenium, Se | mcg | 1.408 |
Vitamins | ||
Vitamin C, ascorbic acid | mg | 11.904 |
Thiamin | mg | 0.124 |
Riboflavin | mg | 0.076 |
Niacin | mg | 1.188 |
Pantothenic acid | mg | 0.252 |
Vitamin B-6 | mg | 0.188 |
Folate | mcg | 17.920 |
Vitamin B-12 | mcg | 0.000 |
Vitamin A, IU | IU | 36005.120 |
Vitamin A, RE | mcg_RE | 3600.640 |
Vitamin E | mg_ATE | 0.589 |
Lipids | ||
Fatty acids, saturated | g | 0.038 |
4:0 | g | 0.000 |
6:0 | g | 0.000 |
8:0 | g | 0.000 |
10:0 | g | 0.000 |
12:0 | g | 0.003 |
14:0 | g | 0.001 |
16:0 | g | 0.029 |
18:0 | g | 0.001 |
Fatty acids, monounsaturated | g | 0.010 |
16:1 | g | 0.003 |
18:1 | g | 0.008 |
20:1 | g | 0.000 |
22:1 | g | 0.000 |
Fatty acids, polyunsaturated | g | 0.099 |
18:2 | g | 0.086 |
18:3 | g | 0.013 |
18:4 | g | 0.000 |
20:4 | g | 0.000 |
20:5 | g | 0.000 |
22:5 | g | 0.000 |
22:6 | g | 0.000 |
Cholesterol | mg | 0.000 |
Phytosterols | mg | 15.360 |
Amino acids | ||
Tryptophan | g | 0.014 |
Threonine | g | 0.049 |
Isoleucine | g | 0.052 |
Leucine | g | 0.055 |
Lysine | g | 0.051 |
Methionine | g | 0.009 |
Cystine | g | 0.010 |
Phenylalanine | g | 0.041 |
Tyrosine | g | 0.026 |
Valine | g | 0.056 |
Arginine | g | 0.055 |
Histidine | g | 0.020 |
Alanine | g | 0.076 |
Aspartic acid | g | 0.175 |
Glutamic acid | g | 0.259 |
Glycine | g | 0.038 |
Proline | g | 0.037 |
Serine | g | 0.045 |
Nutrient | Units | 1 cup, chopped ------- 128.000 g |
Proximates | ||
Water | g | 112.371 |
Energy | kcal | 55.040 |
Energy | kj | 230.400 |
Protein | g | 1.318 |
Total lipid (fat) | g | 0.243 |
Carbohydrate, by difference | g | 12.979 |
Fiber, total dietary | g | 3.840 |
Ash | g | 1.114 |
Minerals | ||
Calcium, Ca | mg | 34.560 |
Iron, Fe | mg | 0.640 |
Magnesium, Mg | mg | 19.200 |
Phosphorus, P | mg | 56.320 |
Potassium, K | mg | 413.440 |
Sodium, Na | mg | 44.800 |
Zinc, Zn | mg | 0.256 |
Copper, Cu | mg | 0.060 |
Manganese, Mn | mg | 0.182 |
Selenium, Se | mcg | 1.408 |
Vitamins | ||
Vitamin C, ascorbic acid | mg | 11.904 |
Thiamin | mg | 0.124 |
Riboflavin | mg | 0.076 |
Niacin | mg | 1.188 |
Pantothenic acid | mg | 0.252 |
Vitamin B-6 | mg | 0.188 |
Folate | mcg | 17.920 |
Vitamin B-12 | mcg | 0.000 |
Vitamin A, IU | IU | 36005.120 |
Vitamin A, RE | mcg_RE | 3600.640 |
Vitamin E | mg_ATE | 0.589 |
Lipids | ||
Fatty acids, saturated | g | 0.038 |
4:0 | g | 0.000 |
6:0 | g | 0.000 |
8:0 | g | 0.000 |
10:0 | g | 0.000 |
12:0 | g | 0.003 |
14:0 | g | 0.001 |
16:0 | g | 0.029 |
18:0 | g | 0.001 |
Fatty acids, monounsaturated | g | 0.010 |
16:1 | g | 0.003 |
18:1 | g | 0.008 |
20:1 | g | 0.000 |
22:1 | g | 0.000 |
Fatty acids, polyunsaturated | g | 0.099 |
18:2 | g | 0.086 |
18:3 | g | 0.013 |
18:4 | g | 0.000 |
20:4 | g | 0.000 |
20:5 | g | 0.000 |
22:5 | g | 0.000 |
22:6 | g | 0.000 |
Cholesterol | mg | 0.000 |
Phytosterols | mg | 15.360 |
Amino acids | ||
Tryptophan | g | 0.014 |
Threonine | g | 0.049 |
Isoleucine | g | 0.052 |
Leucine | g | 0.055 |
Lysine | g | 0.051 |
Methionine | g | 0.009 |
Cystine | g | 0.010 |
Phenylalanine | g | 0.041 |
Tyrosine | g | 0.026 |
Valine | g | 0.056 |
Arginine | g | 0.055 |
Histidine | g | 0.020 |
Alanine | g | 0.076 |
Aspartic acid | g | 0.175 |
Glutamic acid | g | 0.259 |
Glycine | g | 0.038 |
Proline | g | 0.037 |
Serine | g | 0.045 |
C A R R O T
The carrot (Daucus carota) is a root vegetable, usually orange or white in color with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers.
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