Black Carrot

Black carrot is a plant whose root is used as vegetable. Its leaves have many pieces and flowers are umbrella shaped, gathered, small, and white and close together. It is observed by agricultural specialists that black carrot grows well in deep, soft and sandy soil. The region that grows carrot with 100% productivity in Turkey is Middle Anatolia and Konya region. Ereğli district in Konya has a leading position in black carrot production in Turkey.

Black carrot is harvested in the months between November and December. As it can be consumed raw black carrot (salads and pickles), can also be used in cooking. Besides, black carrot is the raw material of Turnip juice which is generally consumed more in the Mediterranean, Eastern Anatolia and South Eastern Anatolia region.

The color of black carrot is given by anthocyanin and - a small amount of the alpha carotene. This pigment is converted to vitamin A in the body. This vitamin is very useful for skin and eye diseases and also it increases the resistance against heart disease and cancer. The pigment in black carrot called anthocyanin which gives the purple color includes antioxidant pigments.

The composition of black carrot is sugar, Vitamin A and keratin. Some of the benefits of black carrot are below:

• Resolves chronic constipation.
• Cuts off children’s diarrhea.
• Resolves intestinal inflammation resolves.
• Corrects anemia.
• Gives vitality to the skin.
• Increases breast milk.
• Prevents skin and eye diseases.
• Gives comfort when asthma, bronchitis and softens the breath.
• Helpful when TB disease.
• Ulcers of the stomach and on two fingers in the photo-fixes.
• Useful when heart disease and prevents from atherosclerosis.
• Removes urinary and bowel.
• Useful when jaundice.
• Open-appetite.
• Heals wound.
• Strengthens the gums.
• Removes wrinkles on face and neck.
• Increases visually power.