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The "Western" carrot emerged in the Netherlands in the 17th century. [50] There is a popular belief that its orange colour made it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence, although there is little evidence for this. [25] [26] The orange colour results from abundant carotenes in these cultivars. It is also rich in many B-complex groups of vitamins. They include folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc. Bramley P. Is lycopene is beneficial to human health. Phytochem. 2000; 51:233–236. [ Google Scholar] Linnaeus later used the word as a scientific name for the genus Pastinaca, which includes parsnips.Beta carotene: Orange carrots are very high in beta carotene. The absorption is better (up to 6.5-fold) if the carrots are cooked ( 20, 21, 22). Bao B, Chang KC. Carrot pulp chemical composition, colour and water-holding capacity as affected by blanching. J Food Sci. 1994; 59:1159–1161. [ Google Scholar] Nagai T, Reiji I, Hachiro I, Nobutaka S. Preparation and antioxidant properties of water extract of propolis. Food Chem. 2003; 80:29–33. [ Google Scholar]

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