Carrot

Carrots are rich in vitamins, fiber, and minerals. Their characteristic orange color comes from carotenoids, which are particularly valuable for our body. They have an antioxidant effect and maintain our immune system. They can also reduce the risk of cardiovascular disease. Our body converts carotenoids into vitamin A, which is important for cell growth and our vision. In addition to protecting against eye diseases, vitamin A is said to promote the structure of the skin and contribute to healthy skin."

Pectin is the most common fiber found in carrots. It contributes to a healthy gut flora by increasing the beneficial bacteria in the gut as a soluble fiber. The insoluble fiber cellulose promotes healthy bowel movements. Therefore, consuming carrots is particularly recommended for digestive issues.

Carrots contain 31 grams of carbohydrates per 100 grams, mainly consisting of sugar and starch. Therefore, diabetics should prefer to consume raw carrots to keep their blood sugar levels as low as possible. Some vitamins may be lost when cooking carrots. However, heat breaks down the cell walls of the carrot, allowing our body to absorb more vitamins and digest the carrot more easily. Eating carrots is also said to reduce the risk of certain cancers such as breast and lung cancer or leukemia. Carrots can contribute significantly to health and daily well-being due to their contained nutrients.

In German, both words refer to the same vegetable, which is commonly known as 'carrot' in English. The only difference between the two German names is their regional usage. In some regions of Germany, people use the word 'Möhre' more commonly, while in other regions, 'Karotte' is preferred. However, both names refer to the same vegetable and there is no significant difference between them in terms of their botanical characteristics, nutritional value, or culinary uses.