serving of carrots (one medium carrot or ½ cup chopped) will provide about:
210% of the average daily recommended amount of vitamin A
10% vitamin K
6% vitamin C
Eating more deep-orange-colored fruits and vegetables is associated with a lower risk of coronary heart disease (CHD).
The consumption of carrots has also been associated with a lower risk of heart attacks in women.Prevents stroke
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a
week are less likely to suffer a stroke than those who ate only one carrot a month or less.
Helps prevent cancer
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.
Antioxidants in carrots, including beta-carotene, may play a role in cancer prevention. Research has shown that smokers
who eat carrots more than once a week have a lower risk of lung cancer,4 while a beta-carotene-rich diet may also protect
against prostate cancer.
The consumption of beta-carotene is also associated with a lower risk of colon cancer6 while carrot juice extract may kill
leukemia cells and inhibit their progression.
Carrots also contain falcarinol, a natural toxin that protects carrots against fungal disease. It’s thought that this
compound may stimulate cancer-fighting mechanisms in the body,
Helps prevent infection
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed
Anti-Inflammatory Properties.Carrot extract also has anti-inflammatory properties and provided anti-inflammatory benefits
that were significant even when compared to anti-inflammatory drugs like Aspirin, Ibuprofen, Naproxen and Celebrex
Cleanses the body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers
present in carrots help clean out the colon and hasten waste movement.
Protects teeth and gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like
toothbrushes or toothpaste. 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.
Slows down aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism. It
help slows down the aging of cells.
A deficiency in vitamin A can cause your eye’s photoreceptors to deteriorate, which leads to vision problems. Eating foods
rich in beta-carotene may restore vision,9 lending truth to the old adage that carrots are good for your eyes.
Western culture’s understanding of carrots being “good for the eyes” is one of the few we got right. 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 the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.
Carrot extract has been found to be useful for the management of cognitive dysfunctions and may offer memory improvement
and cholesterol-lowering benefits.
Carrot extract may help to protect your liver from the toxic effects of environmental chemicals
Fresh carrots are available in the markets around the season. While buying, look for young, tender, bright-colored roots
with firm consistency. Avoid soft, flabby roots, with cuts or mold. Furthermore, avoid very large-sized roots as they are
indication of over maturity; ensuing poor eating quality.
Undue exposure of carrot to sun light would result in greenish discoloration near its top end because of chlorophyll
photo-pigment deposition. Although this may not affect on health badly, however, the condition may diminish its sweet
taste. Avoid forking or twisting carrots as they may be the indication of either disease infestation or close crop
Once at home, wash them thoroughly in cold water to remove dust, soil, or insecticide/fungicides. Generally, the top
greens are severed from the root before storing in the vegetable compartment of the refrigerator where they keep well for
1-2 weeks. Set refrigerator temperature level below 35 degree F and high humidity to maintain vitality.
Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-
carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or
rubbery. In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not
darkly colored as this is also a sign of age. If the green tops are attached, they should be brightly colored, feathery
and not wilted. Since the sugars are concentrated in the carrots’ core, generally those with larger diameters will have a
larger core and therefore be sweeter.
Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the
freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the
coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of
condensation that is able to form. They should be able to keep fresh for about two weeks. Research has shown that the
especially valuable (all-E)-beta-carotene isomer is well-retained in carrots if stored properly. Carrots should also be
stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause
them to become bitter.
If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since
they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the
refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are
fragile and will quickly begin to wilt.
so go for carrot which is very important vegetable to make us healthy and keep us safe.