Carrots are native to Europe and southwestern Asia. There is evidence that suggests that in the past, the leaves of carrots were used for aromatic purposes. Nowadays, carrot is widely spread across the world and used in cooking as well as in the preparation of salad.
Health Benefits of Carrot
The health benefits of carrots include reduced cholesterol, prevention from heart attacks, warding off of certain cancers, improving vision and reducing the signs of premature ageing. Furthermore, carrots have the ability to increase the health of your skin, boost the immune system, improve digestion, increase cardiovascular health, detoxify the body, and boost oral health in a variety of ways. They also provide a well-rounded influx of vitamins and minerals.
The many medicinal and health benefits of carrots, along with its delicious taste, are what makes this such an important vegetable in cultural cuisines across the globe.
- Improves vision: There’s some truth in the old wisdom that carrots are good for your eyes. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.
Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat large amounts of beta-carotene had a 40 percent lower risk of macular degeneration than those who consumed little.
- Stroke: Eating a carrot every day reduces the risk of stroke by 68%. Many studies have strengthened the belief in the “carrot effect” on the brain. Studies conducted on stroke patients revealed that those with highest levels of beta-carotene had the highest survival rate.
- Prevents heart disease: Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.
The regular consumption of carrots also reduces cholesterol levels because the soluble fibres in carrots bind with bile acids.
- Cancer Prevention: Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties. Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot eating mice.
- Diabetes: Carrots are good for blood sugar regulation due to the presence of carotenoids in this delicious vegetable. Carotenoids inversely affect insulin resistance and thus lower blood sugar, thereby helping diabetic patients live a normal, healthy life. They also regulate the amount of insulin and glucose that is being used and metabolised by the body, providing a more even and healthy fluctuation for diabetic patients.
Carrots have antiseptic qualities and can, therefore, be used as laxatives, vermicides and as a remedy for liver conditions. Carrot oil is good for dry skin because it makes the skin softer, smoother and firmer. Furthermore, carrot juice improves stomach and gastrointestinal health.
Thus, carrots, as raw fruits, juice or in cooked form, are always a good choice for your health!
Water: g 90.35
Energy: kcal 35
Protein: g 0.64
Total lipid (fat): g 0.13
Carbohydrate, by difference: g 8.24
Fiber, total dietary: g 2.9
Sugars, total: g 4.76
Calcium, Ca: mg 32
Iron, Fe: mg 0.89
Magnesium, Mg: mg 10
Phosphorus, P: mg 28
Potassium, K: mg 237
Sodium, Na: mg 78
Zinc, Zn: mg 0.17
Vitamin C, total ascorbic acid: mg 2.6
Thiamin: mg 0.03
Riboflavin: mg 0.036
Niacin: mg 0.556
Vitamin B-6: mg 0.105
Folate, DFE: µg 27
Vitamin B-12: µg 0
Vitamin A, RAE: µg 690
Vitamin A, IU: IU 13790
Vitamin D (D2 + D3): µg 0
Vitamin D: IU 0
Vitamin K (phylloquinone): µg 9.4
Fatty acids, total saturated: g 0.023
Fatty acids, total monounsaturated: g 0.007
Fatty acids, total polyunsaturated: g 0.065
Fatty acids, total trans: g 0
Cholesterol: mg 0