Carrot is vegetable, plant, or part of crop which eating in parallel with staple food. Vegetable is part of our food everyday, which can stimulate finite appetite of food felt delicious. Moreover, vegetable is source of vitamin required by body. All vegetables contains ascorbic acid, raw vegetable contained better ascorbic acid compared to which has been cooked (in processing) because some of vitamins has loosed after cooked. Assorted of vitamin which implied in vegetable between of B (not be including vitamin B12), E (all green vegetables) and K provided by vegetables is having leaf green, tomato also blumkol.
Besides as pro-vitamin A, carrot containing beta carotene believe as protector to cancer, because is antioxidant. Vegetable which is orange outside and purple inside this also having special quality assists reducing cholesterol in blood. A research recognized by the name of Research Robertson et al shows, consumes raw or fresh carrot 200 grams one day during three weeks can lessen blood cholesterol rate 11 %. Degradation posed at by Robertson et al enough have a meaning, because degradation of 1% cholesterol same mean with reduction of heart sickness risk about 2 %. So, with consuming carrot during three weeks, risk gets heart sickness is estimated decreasing with 22 %. Carrot also can reduce risk to suffer stroke. Eats [at] least carrot five times each week can reduce risk of stroke. To maintain nutrient which consisting in carrot maximum, carrot chirping doesn’t in strip, unless the skin is hard or damaged.
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