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15 years ago - "That pill is no good, take this Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.
The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E).
Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.
Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties.
In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw. Why? Click here to find out.


Nutrition is the cornerstone of good health. As we go through life, there are so many illnesses that could have been prevented with better nutrition. This has been proven beyond any shadow of doubt over the past few years.
Research has proven that getting the proper level of antioxidants into our bloodstream will reduce the risk of cancer. Consumption of carrots increases the level of key antioxidants in the bloodstream.

Vitamin supplements are not normally necessary if you have a balanced diet. Eat whole food and feel good knowing that you've got nutrition from nature's gifts going through your body every day. Good health never came out of a bottle or capsule.

The power and goodness of carrots Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium easily absorbed by the body. Finally they also contain Copper, Iron, Magnesium, Manganese, Phosphorous.and Sulphur - better than a wonder drug!!


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  • carrot
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Cooking carrots actually raises the nutritional benefits. The fiber in carrots can trap the beta carotene, making it difficult for your body to extract. By cooking them slightly, you free the beta-carotene, from the fiber, which allows your body to absorb it better. Eating only a half-cup serving per day will give you more than the recommended dosage of beta-carotene. Also when you buy carrots raw at the store, you must cut off the leafy tops before storing, or they will suck out all the vitamins. the best way to consume your daily dose is to add carrot to your favorite juice blends. This actually breaks apart the fibers allowing the beta-carotene direct acess to absorption. So be sure to eat your carrots every day!

And guess who likes carrots too Bunny Razz Bunny


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  • carrotrabbits
Last edited by Inda
Thank you dear Inda for your carrot-report. This evening we will have cooked carrots actually! I love them raw and cooked.

I once read that it is important to eat them with a little bit of butter or olive oil, because the absorption of the vitamin A is enhanced by a little bit of fat.

When I cook the carrots I add cumin seeds
The flavour is great and they too have healing effects.

Evviva le carote! And now I really have to go and cook them, otherwise we shall eat too late!
I already prepared them, they are ready for the water.


Margherita Smile Smile Smile
Thank you Margherita for sharing the recipes.
They are healthy and delicious.

I will give you another one, but it is a bit rich, so we should not eat carrots like this too often:

Glazed Carrots

Serves 4-6

10-12 medium carrots, peeled and cut into 2-inch cylinders or olive shapes.

1 1/2 cups chicken broth, fresh or canned.

4 tablespoons butter

2 tablespoons sugar

salt to taste (1'2 teaspoon)

Freshly grond black pepper

2 tablespoons finely chopped, fresh parsley

In a heavy skillet, bring the carrots, stock, butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet ocasionally to coat the carrots with the liquid. If the liquid boils away too fast add a little more stock. Cook until carrots are tender when pierced with the tip of a sharp knife. The braizing liquid should be brown and syrupy. If there is too much liquid left, lift out thre carrots to a platter and boil the liquid down over high heat. Before serving roll the carrots in the skillet to coat them with the glaze. Serve and sprinle with the parsley leaves.


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  • carrotscooked
Last edited by Inda
Hello girls!
I remember a delicious carrot cake and I think the following recipe in English comes close to the one I made some time ago ...


If you are interested, just go on and search for "carrot cake", an amazing number of recipes will show up on the site
The simplier recipes are surely the best ones for our health.

Love and joy in the kitchen!

Hugs to all of you.
Margherita Smile Smile Smile

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