Carrot/Gajar - Health benefits, application, chemical constituents and many more

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           Juicy Carrot/Gajar

Carrot (Daucus carota L.), a biennial herbaceous species, is a member of the Apiaceae family. The cultivated carrots are mainly classified into eastern carrots and western carrots based on pigmentation in the carrot roots. Eastern carrots are thought to originate from Afghanistan, while the origin of western carrots is still uncertain. The roots of most eastern carrots are purple, and some are yellow. They have slightly dissected leaves and branched roots. The roots of most western carrots are orange, red or white. The leaves of western carrots are highly dissected, and the roots are unbranched. Currently, orange carrots are becoming more popular and more widely cultivated in the world.

It shows antioxidants, cardio- and hepatoprotective, anti-bacterial, anti-fungal, anti-inflammatory, and analgesic, anticarcinogens, immunoenhancing, anti-diabetic, cholesterol and cardiovascular disease lowering, anti-hypertensive, hepatoprotective, renoprotective, and wound healing property.

                Click here for more information about Anti-oxidant and free radicals


It has different names in different languages such as in Marathi(Gajar),  Hindi(Gajar),  English(Carrot),  Sanskrit(Grunjana, Gajaram, Shikimoola),  Kannada(Gajjari, Carrot),  Tamil(Mangal Mullangi/Carrot),  Malayalam(Carrot),  Telugu(Gajjara Gadda / Carrot),  Kannada(Gajjari/Gajjara Gadde),  Bengali(Gujar / Gajor),  Gujarati(Gajar) ,  Konkani(Carrot / Kaacreta),  Oriya(Gajar),  Punjabi(Gajar). 

             > It is mostly called as Gajar or Caroot.





Vitamin and Mineral content

Vitamin : A, C, E, K, B1, B2, B3, B5, B6, B9

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, zinc, sodium

• The free sugars identified are sucrose, glucose, xylose and fructose.

• Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. 

                     - Dietary fiber is an indigestible complex carbohydrate found in structural components of plants. They cannot be absorbed by the body and therefore, have no calorific value however, the health benefits of eating fiber rich diet are immense including prevention of constipation, regulation of blood sugar, protection against heart diseases, reducing high levels of and prevention of certain forms of cancers. 

• The taste of carrots is mainly due to the presence of glutamic acid and the buffering action of free amino acids. Trace amounts of succinic acid, α-ketoglutaric acid, lactic acid and glycolic acid have also been reported. Caffeic acid is the predominant phenolic acid in carrots. 

• The average nitrate and nitrite content in fresh carrot have been 40 and 0.41 mg/100 g, respectively.

• The major anthocyanins in roots  have been identified as cyanidin 3- (2-xylosylgalactoside), cyanidin 3-xylosylglucosylgalactoside and cyanidin 3-ferulylxyloglucosyl galactoside.

• Carrot is a significant source of phytonutrients including phenolics, polyacetylenes and carotenoids. Carrot is rich in β-carotene, ascorbic acid and tocopherol and is classified as vitaminized food. Due to appreciable level of variety of different compounds present, carrots are considered as a functional food with significant health promoting properties.

• Carotenoids in foods are classified into carotenes and xanthophylls, which give attractive red or yellow colour and contribute to food quality (Structurally, the carotenoids may be acyclic or contain a ring of 5 or 6 carbons at one or both ends of the molecule).

                - Note : The main physiological function of carotenoids is as precursor of vitamin A. In the past decade carotenoids such as β-carotene have attracted considerable attention because of their possible protective effect against some types of cancers. In human system, the physiological activity of α- and β-carotene has been 50 and 100% of the pro-vitamin A activity, respectively  and one molecule of β-carotene yields two molecules of retinol in human system. Carotenoids have been linked with the enhancement of immune system and decreased risk of degenerative diseases such as cancer, cardiovascular disease, age related mascular degeneration and cataract formation.

• Phenolics in carrots are present throughout the roots but are highly concentrated in the periderm tissue(Outer skin of carrot). Two major classes of phenolics are hydroxycinnamic acids and para-hydroxybenzoic acids.

                 - Phenolics are potential to combat free radicals, which are harmful to our body

                 - The phenolic contents in different tissues decreased in the following order : peel(54.1%) > phloem(39.5%) > xylem(6.5%).





Properties and benefits of Caroot

• Rasa (Taste) – Madhura (Sweet), Tikta (Bitter)

• Guna (Qualities) – Laghu (Light for digestion), Tikshna (Pungent)

• Taste conversation after digestion – Madhura (Sweet)

• Veerya (Potency) – Ushna (Hot)

• Effects on Tridoshas – Reduces vitiated kapha and vata dosha, 

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Benefits in

• Deepana – improves digestion strength

• Sangrahi – absorbent, useful in diarrhea, IBS

• Laghu – light to digest

• Raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc

• Arsha – haemorrhoids

• Grahani – IBS, sprue, altering diarrhea and constipation

• Arsha – haemorrhoids

• Druk roga – eye disorders

• Aruchi – anorexia

• Jantu – worm infestation



Application, uses, benefits

1) Carrot is used as vegetable all over the world, for its culinary benefits in the form of raw salads and in cooked form.


2) Processing of carrots into products like canned slices, juice, concentrate, pickle, preserve, cake, and halwa are some of the methods to make this important vegetable available throughout the year. 


3) The cold infusion prepared from the carrot acts like liver protector agent or benefits the liver.


4) Carrots contain vitamin A, and a vitamin A deficiency may result in xerophthalmia, a progressive eye disease. Xerophthalmia can cause night blindness or difficulty seeing when levels of light are low.

               - The provitamin A beta-carotene from carrots does not actually help people to see in the dark unless they suffer from vitamin A deficiency.

               - Vitamin A content in Carrot improves eye health.


5) Being a low calorie food, carrots can helps to reduce weight. carrots can increase fullness and decrease calorie intake in meals.

              - For weight loss include large amount of fiber. Like include vegetables and fruits as half plate and remaining half half plate include whole grain and protein. Such type of plate is very good for normal person also.


6) Carrots have been reported to have diuretic, N-balancing properties and are effective in the elimination of uric acid.


7) The cooked carrot tuber is consumed to treat the condition of piles.


8) Carrot is consumed raw to strengthen the cardiac muscles.


9) Fresh juice of carrot is consumed in a dose of 25-30 ml to treat cases of irritable bowel syndrome.


10) The fresh juice of carrot is consumed daily to treat vitamin A deficiency and to improve the appetite.


11) Consumption of carrot regularly can regulate the outflow of sweat and control the bad odor due to sweat.


12) Carrot juice added with little Yastimadhu (Glyccirhiza glabra) powder can be used for mouth gargling. This helps to cure the repeated episodes of gingivitis and stomatitis (mouth ulcers).

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13) If carrot juice is consumed every day, this may help strengthen your immune system and develop your physical strength.


14) For indigestion drink 1 cup of carrot juice along with 1 pinch of ginger powder/ sunthi.

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15) For Eczema, burn injury, wound : Grate carrots and apply the pulp on the affected areas.


16) Carrots are great for the digestive system. The regular drinking of carrot juice cures indigestion, chronic, diarrhea, acidity and other digestive troubles.

                   - Fresh carrot leaves juice. Or leaves are used to prepare salad and this is very effective in constipation. the dose of crushed leaf juice is – 10-15 ml, once or twice a day, after food.


17) Fresh carrots are made into fine paste. Little olive or sesame oil is added and applied over face. Left on face for 10 – 30 minutes, then washed off. This improves glow of face and takes away wrinkles. This also helps to make the skin soft and fair.

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18) Intake of fine paste or juice of leaf of carrot helps to restore the disturbed gastric functions and to correct the digestion and liver disorders.


19)  carrots are packed with potassium and potassium relax the tension in blood vessels and arteries, which enhances the blood flow circulation and brings down your elevated BP. 


20) Fresh carrot and Durva grass are taken in 3:1 ratio and juice is made (without adding milk). This is taken in empty stomach once daily in the dose of around 200 ml. This is an energy drink, regularizes sugar level and very most effective in Acid peptic disorders.


21) Intake of carrots along with butter milk or curd or any suitable adjuvant like sprouted green gram etc reduce  the cell degeneration and thus slow down the aging process.

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References : 

1) Journal of Food Science and Technology.  Published online 2011 Mar 18. doi: 10.1007/s13197-011-0310-7  ;  PMCID: PMC3550877      

2) Bhojana Kutuhalam

3) Food and Nutrition Sciences, 2014, 5, 2147-2156 ;  Published Online December 2014 in SciRes

4)  Folia Horticulture. 28/2 (2016): 151-164 ; OI: 10.1515/fhort-2016-0018

5) Sciencedirect.com

6) Food research international (2013)

7) International Journal of Pharma And Chemical Research I Volume 3 I Issue 2 I Apr – Jun I 2017

8) Foods. ;  Published online 2019 Sep 19. doi: 10.3390/foods8090424.   PMCID: PMC6770766

9) local tradition and knowledge

10) Wikipedia

11) NCBI

12) PUBMED

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