Magic these black carrots can do to your Body, Health and Mind

KJ Staff
KJ Staff

In India, iron-deficiency anaemia is widespread among the huge population. According to the National Family Health Survey, 2004-05, children under the age of three (78.9 %) and women (55 %); men follow at 24 % were anaemic in India. In 2005, the Global Burden of Disease (GBD)survey ranked anaemia initiated by the lack of mineral iron in the body as the chief factor for disability in India. The newest report available last year shows that it caused 10.56 % of all Years Lived with Disability (YLDs). In 2015, 10.56 % of total YLDs were owing to iron-deficiency anaemia. Related to BRICS nations, these percentages are twice Russia’s and thrice China’s.

Agricultural products like fruits and vegetables should be enriched with iron and other essential nutrients to overcome anaemia from our country. Various types of fruits and vegetables which are high in iron can be cultivated and consumed in processed or raw form. So, there is a root vegetable which can be easily grown on farmer’s field in the winter season and also is the immense source of iron and antioxidants. So, here are the benefits of some processed products of black carrot which is high in iron and other antioxidants.

Black carrot is an excellent source of anthocyanins and other nutrients. Anthocyanins help lower bad cholesterol (LDL) along with helping protect the arteries against oxidation. Anthocyanins also help protect us against various forms of cancer. Its anti-oxidant activity is four times higher than red carrot. Flavonoids are currently under investigation as anticancer compounds, as free radical scavengers in living systems, as well as inhibitors of LDL cholesterol.

Keeping in mind the importance of black carrot as it carries an immense source of different vital nutrients. So, there are different products which can be prepared from the black carrot. The fresh black carrots are suitable for salad, juice, pickle and kanji which are a good appetizer. The consumption of the proper amount of black carrot’s salad and other products prevent its consumers from different types of diseases.

Black Carrot Juice: 

  • Black Carrot Juice is an excellent blood cleanser. It has a high content of iron and vitamin C. It helps maintain eye health and blood circulation. It is good for constipation, stomach disorders and makes the skin healthy and glowing. Owing to its highly fibrous nature, it keeps the alimentary canal clean and regulated.

  • Black Carrot Juice Concentrate includes over 12 times more antioxidant in comparison with regular carrot concentrate.

  • The Concentrate includes 40% more Beta carotene in comparison with regular carrots concentrate

  • Black Carrot Juice Concentrate is appetizing, good for digestion, includes vitamin B which is a tranquilizer, good for liver and stomach, it includes calcium, potassium and iron which are good for bones and teeth.

  • 100 g of black carrot includes just 20 calories which helps to control body weight

  • Black carrot juice has 28 times in anthocyanin than a standard orange carrot

Black  Carrot Kanji:

Carrot kanji is a traditional Punjabi fermented drink that is made in the winters. Black carrots appear in the winters in north India and these give the kanji its characteristic purple colour. Punjab Black Beauty is a black coloured carrot variety released by Punjab Agricultural University. Roots get eatable maturity within 90-95 days after sowing. For sowing August-September is the best time. A seed rate of 4 to 5 kg for carrot is sufficient for one acre. The spacing of 45 cm between ridges and 7.5 cm between plants is kept.


Preparation of Kanji


  • 5-6 medium-sized carrots

  • 2 small beetroots

  • 8 cups water - approx 2 litres of water (boiled & filtered or purified)

  • 1 or 1.5 tablespoons red chilli powder 3 tablespoon mustard powder

  • Black salt as required


  • Rinse and then peel the carrots and beetroots

  • Chop into long pieces

  • Mix all the ingredients in a glass or jars

  • Cover with a muslin cloth and keep the jars in the sun for 3-4 days

  • Stir with a wooden spoon every day before keeping the jars back in the sun

  • When the kanji tastes sour, it means the drink is fermented

  • Serve carrot kanji straightway or refrigerate

DAVINDER SINGH, Punjab Agricultural University, 141004

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