GREEN IS THE NEW ORANGE

THERE IS MORE TO CARROTS THAN THEIR COLOURFUL ROOTS

- VIBHA VARSHNEY

THE CALL to reduce food waste has grown louder in the time of climate change. One of the obvious yet overlooked examples of wasted food potential is the carrot (Daucus carota). When we think about carrots, we only remember the colourful roots of its various varieties. The red ones are grated and cooked in milk to prepare a halwa or gajrela, while purple carrots are used to make a tangy fermented drink called kanji in Uttar Pradesh. But roots do not carrot. The lacy green leaves make up nearly half of the weight of the vegetable but rarely reach the markets or our plates. They are often discarded after harvest to improve the shelf life of the roots, and merely used as animal and poultry feed. But they have potential to increase food diversity for human beings, not to mention their huge nutritional value.

Carrot leaves, just like the roots, are rich in vitamin A. Carbohydrates and protein account for 60 per cent and 20 per cent respectively of the leaves’ dry weight, as per a study published in the Journal of Food and Dairy Sciences in April 2011. The leaves have potassium that lowers blood pressure, supports metabolism and prevents osteoporosis. They also contain calcium, phosphorus, iron and zinc. Given that they are rich in natural antioxidants, carrotgreen extracts are often added to commercial food products. No wonder health food enthusiasts and foragers use them in herbal teas, soups and salads.