Carrot "Parijser Markt 4"

* Carrots are one of the most common and valuable vegetable plants, which were used for food long before the new era. Centuries-old carrot breeding has made it possible to develop many cultivated varieties for different geographical areas.
Red-fruited varieties have the greatest medicinal value. The maximum content of biologically active substances in carrots occurs in September. The daily human need for carotene is 6 mg%, this amount is contained in 100 g of carrots. The rich content of vitamins, organic acids, and mineral salts necessary for the human body makes carrots a dietary, medicinal and nutritious product. For medicinal purposes, raw and boiled root vegetables, whole and diluted juice, seeds and carrot tops are used.
It is recommended to consume 50–100 g of freshly grated carrots daily before the first course or on an empty stomach for various diseases of the heart, lungs, and gastrointestinal tract. Fresh carrots and fresh juice are contraindicated for gastritis with high acidity of gastric juice, gastric and duodenal ulcers, colitis, diarrhea, and kidney stones. People suffering from diabetes should consume carrots carefully, in small doses, due to their high (up to 15%) sugar content.
A therapeutic bandage made from carrot pulp reduces pain and inflammation, promotes rapid healing of purulent wounds, ulcers, eczema, burns, frostbite. For patients with diseases of the gastrointestinal tract, it is better to eat boiled or steamed carrots, in which case they do not cause irritation. For hoarseness, dry and painful cough, chronic bronchitis and pneumonia, grated carrots boiled in milk in a 1:1 ratio are useful. Freshly prepared carrot juice is a unique dietary and medicinal product, rich in carotene and potassium salts. It is prescribed to infants, patients with acute myocardial infarction and persons with various chronic diseases. The juice relieves fatigue, improves appetite, complexion and vision, strengthens hair and nails, cleanses the skin of pustular rashes, increases resistance to colds, promotes weight loss in obesity, increases milk production in nursing mothers, etc. For inflammation of the upper respiratory tract ways, an infusion is recommended: juice, boiled hot milk and honey in a ratio of 1:1:0.2, infuse for 4-5 hours and drink warm, 1/4 cup 4-6 times a day.