Carrot is considered to be extremely healthy vegetable and it is rich in vitamins, especially vitamin A and beta-carotene as well as numerous minerals. This vegetable also possesses antioxidant and antibacterial properties.
Root, which we all consume, is the orange part of this plant. However, almost none of us know the nutrient value of this plant’s stem and leaves.
Carrot leaves are not poisonous at all. Only the compound, called furocoumarine, can cause milk allergic dermatitis in very few people. You can find the same compound in horseradish leaves.
Young carrot leaves are a great source of vitamins and minerals and that is why this vegetable should be used well during spring. When it comes to certain healing properties, carrot leaves are even more healing than its root. Carrot leaves contain more vitamin C than this vegetable’s root and more vitamin K than any other vegetable.
Carrot leaves detoxify the entire organism, especially the liver. They contain numerous other minerals which positively affect the metabolism and can even prevent tumor development. Act antiseptic and are efficient against bad breath, gum diseases and toothache.
Potassium contained in carrot leaves has bitter taste, but that should not be a reason to avoid it. The bitterness will become mild during the cooking process. You can use carrot leaves in soups, salads, omelet and other meals.
Spring period is ideal for consuming carrot leaves, knowing their health properties. For easiest implementation, put carrot (with the leaves) in a blender together with an apple, banana or some other fruits and vegetables of your choice and add little water or yogurt. This way you will prepare a healthy beverage that can be a substitute for an entire meal and will supply your body with energy.