Carrots 9 Fantastic Health benefits & Nutritional Facts

Carrots are the second most popular type of vegetable after potatoes. The name “carrot” comes from the Greek word “karoton.” The beta-carotene that is found in carrots was actually named for the carrot itself. 

The carrot is a root vegetable often claimed to be the perfect health food.It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidant. 

Carrots are found in many colors, including yellow, white, orange, red and purple. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A. 

The health benefits of carrots include reduced cholesterol, lower risk of heart attacks, improved vision, and reduced signs of premature aging, boost the immune system, optimize digestion, protect cardiovascular health, detoxify the body, and boost oral health in a variety of ways. 

Botanical Name: Daucus carota 

First cultivated the carrot thousands of years ago, in the area now known as Afghanistan. It was a small, forked purple or yellow root with a bitter, woody flavor, quite different from the carrot we know today.

The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. The most commonly eaten part of the plant is the taproot, stems, and leaves. 

The most popular and readily available types of carrots include Chantenay carrots, Danvers carrots, baby carrots, Imperator carrots and Nantes carrots. 

Carrots are good for the eyes. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is necessary for night vision. Beta-carotene has protected against macular degeneration and senile cataracts. 

Carotenoids may reduce the risk of age-related macular degeneration. the antioxidant potential of seven colored carrots also suggests they are good for rectify eye health.

MAIN THING: Beta-carotene found in carrot which helps for healthy eyes.

Carrots have a positive neural capacity and benefit the brain by shielding it against symptoms of Alzheimer’s disease. This is because of the rich in antioxidants like beta-carotene that present in carrots can reduce the effects of radicals and boost health. 

MAIN THING: Carrot rich in antioxidants which may help to brain healthy.

Carrots have not only beta-carotene but also alpha-carotene and lutein. The regular use of carrots also lowers cholesterol levels because the soluble fibers in carrots tie with bile acids. the coumarin found in carrots may be linked to reducing hypertension and protecting the heart. 

They are rich sources of potassium, which is a vasodilator and can relax the tension in blood vessels and arteries and increasing blood flow and circulation. This mineral also aids in improve organ function throughout the body and reducing the stress on the cardiovascular system.

MAIN THING: Regular consumption of carrot lower the risk of heart disease.

The high level of beta-carotene in carrots acts as an antioxidant, It help slows down the aging of cells.

Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair, and nails. Vitamin A prevents untimely wrinkling, acne, dry skin, pigmentation, blemishes, and irregular skin tone.

MAIN THING: Anti-oxidants and vitamin A found in carrot responsible for skin and hair health.

Eat carrots regularly to avoid cell mutation, protect DNA and prevent different types of cancers. This includes prostate, colon, and stomach cancers.

Women with high circulating levels of carotenoids may also have a reduced risk of breast cancer.

MAIN THING: Due rich source of anti-oxidants in carrot may reduce risk of cancer.

Carrots can raise fullness and decrease calorie intake in sequel meals. So that they may be a useful addition to an effective weight loss diet.

MAIN THING: Dietary fibers presence in carrot feels fullness and lower calorie content, helps to loose weight.

Carrots clean teeth and mouth. They scrape off plaque and food particles just like toothbrushes. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.

They are highly effective against the bacteria that enter the body through the mouth. These deadly toxins can cause the worst of dental problems such as tooth decay and bleeding gums by taking shelter in mouths.

MAIN THING: Carrot include in diet may help to protect gum and teeth.

Carrots contain a number of antiseptic and antibacterial properties that make them ideal for boosting the immune system.

They are also a rich source of vitamin C, which stimulates the activity of white blood cells and is one of the most important elements in the human immune system.

MAIN THING: Antiseptic and Anti bacterial properties in carrot helps to boost immunity.

Carrots have significant amounts of dietary fiber in their roots. Fiber is one of the most vital elements in maintaining good digestive health. Fiber adds bulk to stool, which helps it pass smoothly through the digestive tract and stimulates peristaltic motion and the secretion of gastric juices. Altogether, this reduces the severity of conditions like constipation and protects the colon and stomach from various serious illnesses, including colo-rectal cancer.

Cleanses the body, Vitamin A works as a wiper of the liver and flushing out toxins from the body. It reduces the bile and fat in the liver. The fiber in carrots helps clean out the colon and hasten waste movement.

MAIN THING: Vitamin A and Dietary fibers in carrot flushing out toxins from body and aid in digestion.

Allergies: carrots can cause pollen-related allergic reactions in up to 25% of food-allergic individuals. This can cause tingle or itch in the mouth and swelling of the throat or a severe allergic shock. 

Diabetes: Carrot might lower blood sugar levels. A person who has diabetes and uses a large number of carrots monitor your blood sugar closely. 

Fresh carrots can be available in the markets around the season. While purchasing, look for young, tender, bright-colored roots with a firm consistency. Avoid soft, flabby roots, with cuts or mold. Furthermore, avoid very large-sized roots as they can be an indication of prematurity, resulting in poor eating quality. 

Undue exposure to sunlight would also lead to greenish discoloration near its top end because of chlorophyll photo-pigmentation. Although this may not affect health badly, however, it can diminish its sweet taste. Avoid curled or forked carrots as they may be an indication of either root disease. 

Once at home, wash them thoroughly in cold water to remove dirt, soil, or insecticides/fungicides. The top greens severed from the root before storing it. They keep well in the vegetable compartment of the refrigerator for 1-2 weeks. Set refrigerator temperature level below 35 degrees F and high humidity to maintain freshness.