Gaajar

270.00

Botanical Name Daucus carota
Family Apiaceae
Origin The origin of Gajar can be traced back to Afghanistan and Iran.
Description Gajar, also known as Carrot, is a root vegetable that has a crisp texture when fresh. The color of the vegetable ranges from orange to purple and the shape is long and cylindrical. The leaves of the carrot plant are feathery and fern-like.
Parts Used The root of the Gajar plant is used in Ayurveda.
Dose The dosage of Gajar depends on the formulation and the purpose of use.

Ayurveda Features

Formulations(Yog) Gajar is used in various Ayurvedic formulations, including Gajaradi Churna, which is used for the treatment of digestive disorders.
Anti-Dote (Nivaran Dravya) The anti-dote for Gajar toxicity is not well established.
Ayurvedic Properties Guna (Quality): Laghu (Light), Snigdha (Oily)
Rasa (Taste): Madhura (Sweet)
Vipak (Metabolism): Madhura (Sweet)
Virya (Potency): Shita (Cooling)
Prabhav (Impact): It is known to be good for eyesight and skin health.
Other Names Sanskrit: Garijara, Gandhana, Shveta
Hindi: Gajar
Assamese: Gajora
Bengali: Gajor
Kannada: Carrot
Malayalam: Carrot
Manipuri: Gajar
Marathi: Gajar
Oriya: Gajar
Telugu: Gajjar

Properties

Distribution Gajar is widely cultivated in temperate regions across the world, including Europe, Asia, and North America.
Pharmacognosy The pharmacognosy of Gajar is not well studied.
Cultivation Gajar is a cool-season crop that requires well-drained soil with a pH of 6.0 to 6.8. It is usually grown from seeds and takes about 2 to 4 months to mature. Gajar can be cultivated in both tropical and temperate regions.
Physical Constituents The physical constituents of Gajar include its color, texture, and shape.
Chemical Constituents Gajar contains various nutrients such as beta-carotene, vitamin A, vitamin C, potassium, and dietary fiber.

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