2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
White carrot (lat. Daucus) - vegetable crop from the Umbrella family.
Description
It is no secret that the color of a carrot is determined mainly by the content of all kinds of natural dyes in it. Carrots owe their usual orange-red color to the carotene contained in it, and their unusual purple color to anthocyanin, which to a large extent contributes to the protection of the human body from oncology. And white carrots are white for the simple reason that they do not contain any coloring pigments at all. But in its composition you can find a huge amount of substances useful for humans!
Ripe roots boast an unprecedented juiciness and a very sweet aftertaste. True, the ancient varieties of white carrots were distinguished by a slightly bitter aftertaste, and therefore they were often used as a forage crop. And now there is a great variety of white carrots called White Satin F1, completely devoid of the slightest bitterness. By the way, this variety was bred in Latvia.
It is impossible not to mention that white carrots are characterized by a tendency to the regular formation of tiny green shoots on the forming roots. In order to avoid their appearance, growing crops must be regularly hilled.
Fresh, high-quality root vegetables should be fairly straight, smooth and firm. In addition, all of them should be painted in bright white tones, and their heads are usually greenish. But soft, oily and overly branched specimens should be avoided. Root crops with broken tops should also be treated carefully: in this case, it will not hurt to look at the stems of the plant - the dark stems are direct evidence that the vegetable is not young for a long time. And all the remaining tops should ideally be airy, not withered and rather juicy.
It is not necessary to peel a young white carrot from the skin - as a rule, only older vegetables need to be peeled. And in order to refresh slightly limp roots, it is enough to put them in ice water for a short time.
Where grows
Iran, Afghanistan and Pakistan are considered to be the homeland of white carrots.
Usage
White carrots are used in cooking by analogy with their orange cousin - they are stewed, boiled, fried, steamed, and also made from it a wonderful puree, or even used in its raw (unprocessed) form. This attractive vegetable goes especially well with mushrooms, beef and bacon. Great food comes from white carrots combined with garlic, fennel, coriander, cheese, celery, paprika, butter, brandy, dill, cumin, cloves, ginger, basil and cinnamon. And some chefs manage to harmoniously combine white carrots with sour cream, mustard, maple syrup, honey, olive oil, tomatoes, mayonnaise, lemon, onions, beets, peas and even some citrus fruits.
The calorie content of white carrots is very low - 33 kcal per 100 g of product. And it compares favorably with other varieties of carrots in the total content of carbohydrates: both starch and sugar can be found in its composition.
Experts advise using this unusual vegetable for various diseases of the gastrointestinal tract - it has a very beneficial effect on digestion. White carrot juice is a great way to increase appetite and normalize digestion. A decoction from it is an excellent diuretic and pain reliever.
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Carrot
© udra / Rusmediabank.ru Latin name: Daucus Family: Umbrella Categories: Vegetable crops Carrot (lat.Daucus) Is a popular vegetable crop, a biennial plant with a rough, woody orange or yellowish-white root. Characteristics of culture Carrots are a plant that forms a root crop and a rosette of leaves in the first year, and a seed bush and seeds in the second year.
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