Carrot Daucus carota, v. sativa - Gajja A native of Afghanistan, early varieties were a purple, dark red or black colour and were cultivated from early times. Remains of early carrots have been found at excavations of early Swiss lake dwellings and it was cultivated in the Mediterranean region many years BC. The plant was listed as being among those in the famous gardens of King Merodach-Baladan of Babylon in the 8th century BC, but in the herb category, suggesting that the root was probably discounted at that stage. The exact lineage is difficult to trace as it was often confused with its close relative, the parsnip, by early horticulturists. The earliest written evidence of the carrot comes from Ibn al-Awam, an Arab writer living in Andalusia in Spain during their Moorish occupation, who described two varieties; one purple and another, less flavour-some yellowy-green variety, both of which were used as a vegetable and in salads. The carrot arrived in France and the Low Countries in 14th century and finally reached Britain in the 15th century. A pale yellow strain appeared in the 16th century, having had the dark purple anthocyanin colouring bred out by the Dutch, and which became very popular. The now familiar orange variety, developed by the Dutch breeders, appeared in the 17th century. Carrots, like beets, contain sugars and were investigated as a source of refined sugar, but proved to be inferior to beets. It is this sweet quality, however, that has seen their use in sweet preparations since the Middle Ages in carrot cake, Christmas puddings and jams. On the Indian subcontinent, too, this quality has been utilised, and the carrot has been a successful and very popular ingredient to make dishes for the sweet-toothed, such as halwa. They have gained a place in the ‘superfood’ category for their beta-carotene content. Beta-carotene is the vegetable pre-cursor to vitamin A, and just one raw carrot provides twice the recommended daily allowance for an adult. The beta-carotene is converted into vitamin A by the body and is excellent for eyes, skin and mucous membranes and is a powerful anti-oxidant which has been shown to protect against cancers, cataracts, coronary disease and stroke. Another derivative of vitamin A, retinoic acid, already used in cosmetic face and anti-wrinkle creams, have been found to stop tumour cells multiplying by accelerating them through their reproductive stage, thus preventing growth. Tests carried out on eight children at the Royal Victoria Infirmary in Newcastle, all suffering from neuroblastoma, a rare cancer which attacks the nerve tissues, found that the cells matured more quickly when exposed to retoinic acid, dying off when it was withdrawn. The vegetable is also fibre-rich, especially in calcium pectate, a soluble fibre that has been shown to actually reduce bad cholesterol levels. Carrots are also a good source of boron, the trace mineral which is believed to be important in helping to reduce the risk of osteoporosis, when taken with a good supply of calcium and magnesium. and in promoting strong bones and efficient brain functioning. Other minerals are sulphur, which fights infections and skin disorders, and potassium and magnesium which also help to keep heart, teeth and bones healthy. Cooked carrots are rated at 49 in the Glycaemic Index, the scale invented to help in the treatment of diabetes, and which is used to measure the rate at which blood sugar levels rise when a particular carbohydrate bearing food is ingested. Lower level GI foods, (those below 50 are seen as best), are more complex and hence digested more slowly, ensuring a longer feeling of satiety, longer term energy maintenance and keeping blood sugar levels constant. Bugs Bunny knows his stuff - all in all, a dieter’s dream at just 40 calories for one large, raw carrot.