English For Nursing
Carrot for Health
Created by :
Group 5 (A12.1)
1. Faisal Fachrur A (22020112110088)
2. Fanny Shofiyatul I (22020112130034)
3. Fauziyah Latief (22020112120008)
4. Fitria Mega W (22020112130070)
SCHOOL OF NURSING
MEDICAL FACULTY OF DIPONEGORO UNIVERSITY
SEMARANG
2013
CHAPTER I
INTRODUCTION
1.1 Background
The carrot is a root vegetable of the Apiaceae family. The edible
part of a carrot is known as a taproot. This plant is cultivated for
its enlarged edible root and its foliage is fine and lacy. In
fact, the wild carrot is actually a familiar wild flower known as
Queen Annes lace.
Among the kinds of vegetables, carrots are the most popular
vegetable many people. Sweet flavor and crunchy texture, would
make a healthy dish. The vegetable-shaped elongated and
tapered in Latin is Daucus carota. Vegetable plants can be grown
in mountainous areas that have cool temperatures and moist.
These plants need sunlight and can grow all season.
1.2 Purpose
a. To describe the definition of carrots
b. To describe the type of carrot
c. To determine the content of carrot
d. To describe the health benefits of carrots
CHAPTER II
BENEFITS OF CARROT
2.1 Definition of carrot
Carrot is a biennial plant of the genus Daucus (D. carota) that
bears seeds which have been used especially as a diuretic and
stimulant and that in cultivated varieties has a yellow or orange-
red tapering root which is used as a vegetable; also : its root
2.2 Benefits of carrot
Consuming carrots are known to be good for the overall health
and specially organs, like the skin, eyes, digestive system, and
teeth. Carrots is used in several juice therapy remedies for
diseases. The benefits of carrot is:
1. Carrots are rich in betacarotene which is powerful antioxidant
which helps in maintaining a healthy skin and also keep one
away from many disease
2. Carrots are rich in alkaline elements which purify and revitalize
the blood.
3. They balance the acid alkaline ratio in the body.
4. Carrots have Potassium in it which helps to balance the high
levels of sodium associated with hypertension and keeps blood
pressure under control.
5. The high soluble fibre content in carrot, it reduces cholesterol by
binding
6. LDL, the bad cholesterol, and also increases the HDL which
helps in reducing blood clots and heart diseases.
7. Carrots are great for dental health as they kill harmful germs in
the mouth and prevent tooth decay.
8. Carrots aid digestion by increasing saliva and supplying the
minerals, vitamins and enzymes required for it.
9. Regular consumption of carrots helps in preventing gastric
ulcers and digestive disorders.
10. Raw carrots are used as a home remedy for treating
worms in children.
11. Raw or grated carrots can be used for wounds, cuts and
inflammation.
12. Carrots are rich in Carotenoids which are beneficial to
blood sugar regulation.
13. Carrots contain a phyto-nutrient called falcarinol which
helps in promoting colon health and a reducing the risk of
cancers.
14. Consuming carrots regularly are known to improve the
quality of breast milk in mothers.
15. It also helps in increasing the menstrual flow.
16. Consuming Carrots regularly can improve the appearance
of skin, hair, nails etc and also improve eyes health
2.3 Kind of carrots
TYPE DESCRIPTION CULTURAL TIPS VARIETIES
Nantes Easy and widely Grow in loose, sandy Early
adapted; straight, soil or in raised beds Nante
55 to 70 days
cylindrical roots 5 enriched with plenty of s
(spring)
to 7 inches long; organic matter, but no Nelso
sweet flavor and fresh manure. n
6- to 75 days
crisp texture; Moku
(fall)
limited storage m
potential
Chantenay Conical roots with Excellent type to grow Red
broad shoulders from summer to fall, Core
55 to 70 days
and rounded tips; and not as picky about Kuttig
(spring)
rich, sweet flavor soil as other types. er
and good storage Usually sizes up well in Kurot
70 to 110
potential. clay soils with high a
days (fall)
organic matter
content.
Miniature/Bab Round, cylindrical Grows in any fertile soil Thum
y or tapered roots that drains well. Makes belina
less than 5 inches good marker plants Little
50 to 60 days
long; crisp texture to separate sowings of Finger
(spring)
and frequently salad greens. Parm
quite sweet when ex
60 to 70 days
mature; limited
(fall)
storage potential.
Imperator Long, tapered Roots size up best in Yellow
roots with stocky deep, sandy loam. stone
55 to 100 day
shoulders and When pleased with Purpl
(spring)
strong tops; their site, roots can e
slightly fibrous become quite large Haze
80 to 110
texture. Stores Sugar
days (fall)
well. snax
Danvers Thick rooted Grow in raised beds or Danv
cylindrical shape, in deep, sandy loam. ers
70 to 80 days
often with Good main crop type Healt
(spring)
yellowish core, for cool climates. hmast
widely used in er
80 to 110
processing, good Danv
days (fall)
for juicing. Stores ers
well Half
Long
2.4 Content of carrots
1. Carbohydrates
a. Sugar
b. Dietary fibre
2. Fat
3. Protein
4. Vitamin A and Beta carotene
Carrots are a top source of vitamin A, and a 1-cup serving of
chopped carrots provides 1,069 micrograms of the essential
vitamin. Daily vitamin A needs are 700 micrograms for women
and 900 micrograms for men. In addition to promoting healthy
eyes, vitamin A supports the health of your skin, teeth and
bones as well. A 2002 article published in the "Journal of
Nutrition" notes that beta-carotene, which is a carotenoid in
carrots, might protect against skin damage caused by
ultraviolet rays.
5. Vitamin K
One cup of chopped carrots supplies 16.9 micrograms of
vitamin K, which is about 20 percent of the 75 to 90 micrograms
you need each day. The most crucial role that vitamin K plays is
in clotting your blood. Vitamin K supports the health of your
bones as well, which can reduce your risk of fractures, breaks
and osteoporosis as you age
6. Fiber
A 1-cup serving of chopped carrots contains 3.6 grams of dietary fiber,
which is a good start toward getting the 21 to 25 grams women should
aim for each day and the 30 to 38 grams men should consume on a daily
basis. Fiber can't be digested, which makes it an effective way to keep
your intestines and arteries clear and clean. Healthy intestines and
arteries reduce your risk of cardiovascular disease, high cholesterol,
constipation and hemorrhoids. Fiber regulates your blood sugar and aids
in weight loss as well.
7. Thiamine (Vitamin B1)
8. Ribovlafin (Vitamin B2)
9. Niacin (Vitamin B3)
10. Vitamin B6
11. Vitamin C
12. Calcium
13. Iron
14. Magnesium
15. Phosphorus
16. Pottasium
17. Sodium
2.5 Consuming carrot
Carrots have a sweet taste. They can be eaten raw or cooked.
Raw carrots can be eaten in slads or as an appetizer or snack.
Carrots can be boiled, baked, or microwaved. Carrots can be put
into soup, stews, casseroles, cakes and quick breads.
Add carrot sticks with ranch dressing to your lunchbox, or chop
them into a tossed green salad topped with dressing. A 2004 study
published in the "American Journal of Clinical Nutrition" reports
that the carotenoids in foods like carrots are more easily absorbed
when they're eaten with a small amount of fat, such as that found
in salad dressings. Include carrots in pasta, rice or bean salads to
add color, crunch and essential nutrients. Stir chopped carrots into
your favorite stir-fry recipe, or add them to spaghetti sauce. Roast
chunks of carrots with potatoes and onions for a low-fat side dish
rich in vitamin A, potassium and fiber. Add carrots to vegetable,
minestrone and chicken noodle soup, or add them to your favorite
chili recipe to boost the nutrition of the meal.
CHAPTER III
CONCLUSION AND SUGGESTION
3.1 Conclusion
Carrots is very beneficial for our health, for example for
antioxidant, wound healing, digestion and much more. in addition
to health, carrots are also useful for the beauty that is able to
improve the appearance of skin, hair, nails etc. there are many
ways to eat a carrot that is the way cooked, eaten raw, made
juices and many other ways to eat carrots.
3.2 Suggestion
Readers should more exploit the benefit of carrots and then reader
should know how to consume carrot that not only to make soup,
but they can be made for juice or masker.
REFERENCES
Alaluf, Simon dkk. 2013. Dietary Carotenoids Contributes to Normal
Human Skin Color and UV Photosensitivity. USA: The Journal of
Nutrition
Brown, Melody J dkk. 2013. Carotenoid bioavailability is higher salads
ingested with full-fat than with fat-reduced salad dressing as
measured with electrochemical detection. USA: The American
Journal of Clinical Nutrition
http://www.carrotmuseum.co.uk/The%20Health%20Benefits%20of
%20Carrots.pdf be accessed at 27 November 2013
http://www.merriam-webster.com/dictionary/carrot be accessed at 27
November 2013
http://www.motherearthnews.com/organic-gardening/different-types-
of-carrots.aspx#axzz2lpck8Zhs be accessed at 27 November
2013
