Carrot

The carrot is a root vegetable, usually orange, purple, red, white, or yellow in color, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

The carrot gets its characteristic and bright orange color from B-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive over consumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although hypercarotenemia is not itself dangerous unlike overdose of vitamin A, which can cause liver damage). Carrots are also rich in dietary fiber, antioxidants, and minerals. Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet.

Souce: http://en.wikipedia.org/wiki/Carrot

Apricots

Although small in size and delicate in nature, apricots pack a powerful nutritional punch! Apricots were first discovered growing wild on the mountain slopes of China. The Latin name for apricot is praecoquum, meaning early matured (fruit). Average apricot trees rise to 12-15 feet tall and produce fruit for 20-25 years. It takes about 4 years for a tree to produce the expected amount of fruit.

Apricot Nutrition Information

Apricots rank high in vitamins A (beta-carotene) and C, provide a good source of potassium, and contribute iron, calcium, phosphorus, and fiber to the diet. They also are a rich source of copper and cobalt. Because of their blood building properties, they are often used in anemic conditions.

Dried apricots, like all dried fruit, are much higher in calories due to their sugar content and may contain the preservative sulphur dioxide which may instigate asthma attacks. Look for the darker colored dried apricots as these are less likely to contain sulphur dioxide. However they are a good source of iron and potassium.

Health Benefits of Eating Apricots

Beta-carotene (precursor to Vitamin A), a member of the anti-oxidant family, is believed to play a critical role in fighting disease. Apricots are a premium source of beta-carotene with just three fresh apricots containing about 30 percent of the recommended US daily amount.

The beta-carotene in apricots is converted to Vitamin A in the body. This nutrient helps protect the eyes and keep the skin, hair, gums and various glands healthy. It also helps build bones and teeth. Plus, research shows that Vitamin A helps to fight infection by maintaining strong immunity. For this reason, researchers are looking to apricots as a valuable source of beta-carotene’s healing power. Note: beta-carotene is often called Vitamin A on food labels.

The unique mix of compounds found in apricots also makes this fruit a good choice for helping to fight heart disease. Along with beta-carotene, apricots contain the other powerful anti-oxidants, Vitamin C and lycopene. Combined, these compounds help protect against cancer, heart disease and stroke.

Source: http://www.organicfood.com.au/