Did You Know? Don’t throw Away Those Carrot Tops

Studies have shown that the active ingredients in carrot greens are able to quickly eliminate toxins in the body and optimize kidney health. Usually every part of a vegetable holds some amazing nutrients. This is what carrot tops provide saponins; choline; antioxidants; chlorophyll; dietary  fiber; coumarins; caffeine; ascorbic acid; lysine; fiber ; beta carotene; pantothenic acid; essential oils; sugar and starch. Also in the tops of carrots there is whole complex of vitamins: PP, K, C, A, E, D and B vitamins. Of the trace   elements it offers are calcium, iron, sodium, copper, magnesium, zinc,     cobalt. The potassium composition in carrot tops is 237 mg. This is a high indicator, so the product is useful to everyone who suffers from a lack of this trace element. The carrot greens go well in a fresh made juice of     carrot, apple, beet and ginger.

I use carrot tops to make pesto, or to make chimichurri sauce.  We had the pesto over organic pasta.  Yum.  Don’t waste parts of the plant food you buy that is loaded with goodness.  Part of my Food Quality Matters Class  returning in the Winter.

Leave a Reply