Carrots are named after the ingredient which makes them look orange – beta (β) carotene. There might be some changes of skin colour if carrots are consumed in large amounts, though most of people experience just the great benefits of eating carrots.
Phytochemicals like β-carotene are colourful compounds with different health benefits. In the human body β-carotene converts to vitamin A. Vitamin A enhances vision and together with Lutein, fortified Carrot juice might prevent age-related macular degeneration. However, purple-coloured varieties of carrot are rich in Anthocyans which may protect human cells and decrease the risk of cardiovascular disease.
Vitamin A is also associated with healthy and nourished skin. Carrots are a natural detoxifier of the liver and it has been long known that the skin is the identifier of the inner body’s health. What looks healthy on the outside is usually healthy on the inside too.
There have also been new findings on the role of carrots in cancer prevention. Falcarinol, found in carrots, is a fatty alcohol with natural pesticide properties. Its natural aim is to protect roots against bacteria and fungi , therefore the benefits can be easily related to humans. It exists on the surface of carrots thus it can be easily damaged by cutting carrots and boiling them afterwards. However, if carrots are cooked whole and cut afterwards, falcarinol and other nutrients inside will be preserved and undamaged.
Carrots are also very starchy and rich in dietary fibre. For a long time carrots have been used in tribal medicine to cure constipation but this is just one of the benefits of fibre. More general information on fibre rich foods can be found in the benefits of eating chia seeds but most of the advantages are related to metabolic enhancement in the body.
Carrots also contain a significant amount of Vitamin C which has been proven to prevent asthma attacks in adults. In the research people who had lower amounts of Vitamin C in their body had a higher risk of having asthma. It is an antioxidant and protects the body from oxidative stress. Vitamin C also enhances wound healing and prevents capillary bleeding.
Carrots are the second most popular vegetable we use and have become a popular product for fortifying. Genetic modification of carrots to add more Calcium and other benefits has been questioned. Even though this nutritional GM product could prevent osteoporosis there are common worries regarding ethical issues and use of pesticides.
Using this nutritious vegetable in a balanced diet is essential. For people who want to lose weight combining a balanced diet and exercise it is very beneficial. Carrots prevent cravings, are a low-calorie but nutritious food and improve muscle health because of the high Potassium content. Through weight loss you will prevent diabetes, heart disease and lower your risk of having a stroke.
Benefits of eating Carrots:
- Help to lose weight
- Detoxify the liver
- Prevent cardiovascular illnesses
- Improve vision
- Prevent Diabetes(II)
- Enhance the health of skin
- Protect against ADM
- Enhance wound healing
- Prevent capillary bleeding
- Improve muscle health
- Prevent cancer
- Contribute to a healthy bowel
- Reduce risk of asthma
- Might prevent osteoporosis
- Benefits of eating Vegetables
- Benefits of eating Fruit
- Benefits of Eating Garlic
- Benefits of Eating Asparagus