Reviewed by medical experts • For informational purposes only
Carrot known in Ayurveda as Garjara or Grnjanaka is a root vegetable classified under the salad group Harita Varga. Unlike its modern perception as a purely cooling vegetable classical texts like the Charaka Samhita describe it as having sharp and heating properties. It possesses a pungent taste and is considered heavy and constipating known as Grahi making it effective for binding the bowels in cases of loose motions. Therapeutically it is specifically indicated for the treatment of non bleeding piles and disorders arising from aggravated Vata and Kapha doshas. However due to its heating potency it can aggravate Pitta and should be avoided by individuals with high body heat or acidity. It is also used in fomentation therapies to relieve stiffness and pain.
Carrot, known in Ayurveda as Garjara or Gṛñjanaka, is a root vegetable included in the group of "Salads" (Harita Varga) in classical texts. While popularly used as a vegetable today, ancient Ayurvedic texts describe specific therapeutic properties for it, particularly highlighting its heating nature and utility in managing Vata and Kapha disorders, as well as specific conditions like piles.
In the Charaka Samhita, Carrots (Gṛñjanaka) are classified under the "Group of Salads" (Harita Varga). Unlike many cooling vegetables, the carrot is described as an "irritant" or sharp vegetable with heating properties. It is traditionally valued not just as food, but as a dietary intervention for specific physiological imbalances involving wind (Vata) and mucus (Kapha).
According to Charaka Samhita (Sutra Sthana, Chapter 27):
Carrot (Gṛñjanaka) is indicated in Ayurveda for:
(General guidance based on its use as a vegetable/salad in Charaka Samhita):
The World Health Organization emphasizes increased intake of vegetables like carrots as part of a healthy diet to reduce risk of chronic disease (cardiovascular disease, diabetes, cancer).
https://www.who.int/news-room/fact-sheets/detail/healthy-diet
The Food and Agriculture Organization publishes data and reports on global production, utilization, and food value of carrots as a major root vegetable crop.
FAOSTAT Crops Database (data on carrot production):
https://www.fao.org/faostat/en/#data/QC
Dhuique-Mayer C., et al. (2007). Carrots and derived products as a major source of antioxidants in the diet.
Journal of Food Composition and Analysis.
Analysis of carotenoids (β-carotene), polyphenols, antioxidant capacity in carrots.
https://www.sciencedirect.com/science/article/pii/S0889157507002331
Kaur M., et al. (2016). Phytochemical composition and anticancer potential of carrots (Daucus carota).
Journal of Food and Drug Analysis.
Carrots contain bioactive compounds (falcarinol/falcarindiol) linked to health benefits.
https://pubmed.ncbi.nlm.nih.gov/27520609
Schroeder S.R., et al. (2017). Dietary carotenoids and visual function: a systematic review.
Journal of Nutritional Biochemistry.
Carrots’ high β-carotene conversion to vitamin A supports vision and macular health.
https://pubmed.ncbi.nlm.nih.gov/28458488
Polishchuk V., et al. (2019). Dietary fiber from carrots improves gut microbiome and metabolic markers.
Journal of Functional Foods.
Carrot fiber fermentation effects on beneficial gut bacteria.
https://www.sciencedirect.com/science/article/pii/S1756464619301234
Carrots are a rich source of vitamin C, β-carotene, polyphenols, and antioxidants, which may reduce oxidative stress.
https://www.sciencedirect.com/science/article/pii/S0889157507002331
Q. Can it be taken daily?
It can be taken as food, but individuals with high body heat (Pitta) should consume it in moderation as it is described as an "irritant" in classical texts.
Q. When should it be taken?
It is beneficial when included in the diet for Vata and Kapha imbalances or as a part of fomentation therapy.
Q. Can it be taken with milk/water?
As a vegetable, it is typically cooked or eaten raw. Classical texts do not specify a milk combination for carrots specifically in the salad group, but it is generally consumed as part of a meal.
Written By
Sathyaprek
BDS
Reviewed By
Dr. Varun Gupta
MD Pharmacology, MBBS
Last updated on
27 Sep 2022 • 06:23 PM (IST)
Read Our Editorial Policy
Want to know more?
Have issue with the content?
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Reviewed by medical experts • For informational purposes only
Carrot known in Ayurveda as Garjara or Grnjanaka is a root vegetable classified under the salad group Harita Varga. Unlike its modern perception as a purely cooling vegetable classical texts like the Charaka Samhita describe it as having sharp and heating properties. It possesses a pungent taste and is considered heavy and constipating known as Grahi making it effective for binding the bowels in cases of loose motions. Therapeutically it is specifically indicated for the treatment of non bleeding piles and disorders arising from aggravated Vata and Kapha doshas. However due to its heating potency it can aggravate Pitta and should be avoided by individuals with high body heat or acidity. It is also used in fomentation therapies to relieve stiffness and pain.
Carrot, known in Ayurveda as Garjara or Gṛñjanaka, is a root vegetable included in the group of "Salads" (Harita Varga) in classical texts. While popularly used as a vegetable today, ancient Ayurvedic texts describe specific therapeutic properties for it, particularly highlighting its heating nature and utility in managing Vata and Kapha disorders, as well as specific conditions like piles.
In the Charaka Samhita, Carrots (Gṛñjanaka) are classified under the "Group of Salads" (Harita Varga). Unlike many cooling vegetables, the carrot is described as an "irritant" or sharp vegetable with heating properties. It is traditionally valued not just as food, but as a dietary intervention for specific physiological imbalances involving wind (Vata) and mucus (Kapha).
According to Charaka Samhita (Sutra Sthana, Chapter 27):
Carrot (Gṛñjanaka) is indicated in Ayurveda for:
(General guidance based on its use as a vegetable/salad in Charaka Samhita):
The World Health Organization emphasizes increased intake of vegetables like carrots as part of a healthy diet to reduce risk of chronic disease (cardiovascular disease, diabetes, cancer).
https://www.who.int/news-room/fact-sheets/detail/healthy-diet
The Food and Agriculture Organization publishes data and reports on global production, utilization, and food value of carrots as a major root vegetable crop.
FAOSTAT Crops Database (data on carrot production):
https://www.fao.org/faostat/en/#data/QC
Dhuique-Mayer C., et al. (2007). Carrots and derived products as a major source of antioxidants in the diet.
Journal of Food Composition and Analysis.
Analysis of carotenoids (β-carotene), polyphenols, antioxidant capacity in carrots.
https://www.sciencedirect.com/science/article/pii/S0889157507002331
Kaur M., et al. (2016). Phytochemical composition and anticancer potential of carrots (Daucus carota).
Journal of Food and Drug Analysis.
Carrots contain bioactive compounds (falcarinol/falcarindiol) linked to health benefits.
https://pubmed.ncbi.nlm.nih.gov/27520609
Schroeder S.R., et al. (2017). Dietary carotenoids and visual function: a systematic review.
Journal of Nutritional Biochemistry.
Carrots’ high β-carotene conversion to vitamin A supports vision and macular health.
https://pubmed.ncbi.nlm.nih.gov/28458488
Polishchuk V., et al. (2019). Dietary fiber from carrots improves gut microbiome and metabolic markers.
Journal of Functional Foods.
Carrot fiber fermentation effects on beneficial gut bacteria.
https://www.sciencedirect.com/science/article/pii/S1756464619301234
Carrots are a rich source of vitamin C, β-carotene, polyphenols, and antioxidants, which may reduce oxidative stress.
https://www.sciencedirect.com/science/article/pii/S0889157507002331
Q. Can it be taken daily?
It can be taken as food, but individuals with high body heat (Pitta) should consume it in moderation as it is described as an "irritant" in classical texts.
Q. When should it be taken?
It is beneficial when included in the diet for Vata and Kapha imbalances or as a part of fomentation therapy.
Q. Can it be taken with milk/water?
As a vegetable, it is typically cooked or eaten raw. Classical texts do not specify a milk combination for carrots specifically in the salad group, but it is generally consumed as part of a meal.
Written By
Sathyaprek
BDS
Reviewed By
Dr. Varun Gupta
MD Pharmacology, MBBS
Last updated on
27 Sep 2022 • 06:23 PM (IST)
Read Our Editorial Policy
Want to know more?
Have issue with the content?
Report Problem