Carrot dried strips 3*3*20

Description: The carrot is a root vegetable, typically orange in colour, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. Drying carrots using a dehydrator preserves the bright orange colour, flavor, and most of the nutrients of the fresh vegetable. Dried carrots are terrific in soups (including homemade soup stocks), stews and pasta sauces. They also take up very little space and weigh almost nothing, which makes them very easy to store.

Health Benefits:

1. They’re good for the eyes. This is probably the best-known carrot superpower. They’re rich in beta-carotene, a compound the body changes into vitamin A, which helps keep the eyes healthy. And beta-carotene helps protect the eyes from the sun and lowers the chances of cataracts and other eye problems.
2. They can lower the risk of cancer. Antioxidants have been proven to fight off harmful free radicals in the body, and that can make you less likely to have cancer. The two main types of antioxidants in carrots are carotenoids and anthocyanins. Carotenoids give carrots their orange and yellow colours, while anthocyanins are responsible for red and purple colouring.
3. They help the heart. First, all those antioxidants are also good for the heart. Second, the potassium in carrots can help keep the blood pressure in check. And third, they have fibre, which can help you stay at a healthy weight and lower the chances of heart disease.
4. Red carrots also have lycopene, which helps prevent heart disease.
5. They boost the immune system. The vitamin C in carrots helps the body build antibodies that defend the immune system. Vitamin C also helps the body take in and use iron and prevent infections.
6. They can help control diabetes. People with diabetes are advised to load up on non-starchy vegetables, including carrots. The fibre in carrots can help keep blood sugar levels under control. And they’re loaded with vitamin A and beta-carotene, which there’s evidence to suggest can lower the diabetes risk.
7. They can strengthen the bones. Carrots have calcium and vitamin K, both of which are important for bone health.

Locations of harvest:

Time period of Harvest:

Harvest Process: Carrots are grown from seed and can take up to four months (120 days) to mature, but most cultivars mature within 70 to 80 days under the right conditions. They grow best in full sun but tolerate some shade. The optimum temperature is 16 to 21 °C (61 to 70 °F). The ideal soil is deep, loose, and well-drained, sandy, or loamy, with a pH of 6.3 to 6.8. Fertilizer should be applied according to soil type because the crop requires low levels of nitrogen, moderate phosphate, and high potash. Rich or rocky soils should be avoided, as these will cause the roots to become hairy and/or misshapen. Irrigation is applied when needed to keep the soil moist. After sprouting, the crop is eventually thinned to a spacing of 8 to 10 cm (3 to 4 in) and weeded to prevent competition beneath the soil. 

Dehydration process: After harvest, the carrots are cut into dried strips and are then dried using a dehydrator. A dehydrator is an electrical machine that removes the moisture content of carrots. It is comprised of trays, heating elements, vents, and a fan for circulation. The dehydrator’s heating element raises the temperature inside the machine, the fan evenly circulates the heat and removes the moisture, while the trays hold the carrots which is to be dehydrated.