Carrot (Grinjana) - Ayurvedic Properties & Benefits

Carrot (Daucus carota) is a widely cultivated root vegetable known for its sweet taste and nutritional value. It has been used in both culinary and medicin...

Carrot (Grinjana)

Carrot (Daucus carota) is a widely cultivated root vegetable known for its sweet taste and nutritional value. It has been used in both culinary and medicinal practices for centuries.

Botanical name: Daucus carota. Also known as: Carrot, Gajar, Gajram, Gajarah, Gajarakiangu, Gajjaragedda, Gajara, Gazara, Karaffu, Bazrul, Jazar, Zardak, Tukhmegazar.

Properties

Antioxidant activity, Anti-inflammatory activity, Antimicrobial activity, Anticancer activity, Cardio- and hepatoprotective effects

Dosage

Powder: 1-3 grams, Juice: 20-100 ml, once or twice a day, Fresh Root Juice: 20–40 mL once or twice daily, before meals, Dry Root Powder: 1–3 grams mixed with warm water or honey, up to two times a day, Carrot Seed Oil: 1–2 drops topically or in a carrier oil for joint massage, 1–3 times daily. For scalp massage, use 5-10 drops of carrot seed oil with 10 ml of a base oil like olive or jasmine oil., Carrot Capsules: 1-2 capsules twice a day, Leaves: 10-15 ml of crushed leaf juice, once or twice a day after food, Children: Carrot is likely safe in normal food amounts. It is possibly unsafe to give large amounts of carrot juice to infants and young children.

Classical attributes

Benefits

Traditional uses

Dosha effects

Preparation methods

Contraindications

Side effects

Interactions

Clinical evidence

Clinical studies suggest that carrot consumption may improve vitamin A levels, reduce the duration of diarrhea, and improve fibromyalgia symptoms. Supplementation with carrot paste can increase beta-carotene levels in breast milk.

Ayurvedic karmas

Classical clinical indications