Nutritional Value of Carrots
Most of the benefits of carrots can be attributed to their beta
carotene and fiber content. This root vegetable is also a good source of
antioxidant agents.
Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K,
vitamin B8, pantothenic acid, folate, potassium, iron, copper, and
manganese. Now, let’s find out how this impressive list of nutrients and
organic compounds actually affects human health.
Health Benefits of Carrots
Prevention of Heart Disease: In a
study meant to reveal the therapeutic value of carrots, researchers at
the Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland revealed
that cholesterol level drops by an average of 11 percent if seven ounces
of raw carrots per day are taken for thee weeks.High cholesterol is a major factor for heart disease. Since regular
consumption of carrots reduces cholesterol levels, it is a good idea to
consume a healthy dose of carrots, in order to prevent heart-related
problems.
A group of Swedish scientists discovered that these root vegetables can
reduce the chances of having a heart attack. A study conducted at the
Mario Negri Institute of Pharmacological Research in Italy found that
those who ate more carrots had 1/3 as high a
risk of heart attack as compared with those who ate less carrots.
Blood Pressure: Next time you start getting riled up
about something and your blood begins to boil, eat a carrot! Carrots
are rich sources of potassium, which is a vasodilator and can relax the
tension in your blood vessels and arteries, thereby increasing blood
flow and circulation, boosting organ function throughout the body, and
reducing the stress on the cardiovascular system. High blood pressure is
also directly linked to atherosclerosis, strokes, and heart attacks, so
this is yet another heart-healthy aspect of carrots! The coumarin found
in carrots also has been linked to
reducing hypertension and protecting your heart health!
Immune Booster: Carrots contain a number of
antiseptic and antibacterial abilities that make it ideal for boosting
the immune system. Not only that, carrots are 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.
Digestion: Carrots, like most vegetables, have
significant amounts of dietary fiber in those orange roots, and fiber is
one of the most important elements in maintaining good
digestive health.
Fiber adds bulk to stool, which helps it to pass smoothly through the
digestive tract, and it also stimulates peristaltic motion and the
secretion of gastric juices. Altogether, this reduces the severity of
conditions like constipation, and protects your colon and stomach from
various serious illnesses, including colorectal cancer. Fiber also
boosts heart health by helping to eliminate excess LDL cholesterol from
the walls of arteries and blood vessels.
Prevents Cancer: Beta-carotene consumption has been linked to a
reduced risk of several cancers,
notably lung cancer. British researchers discovered that increasing
beta-carotene consumption from 1.7 to 2.7 milligrams per day reduced
lung cancer risk by more than 40 percent. The average carrot contains
about three milligrams of beta-carotene.
In a separate study, researchers found that eating fiber-rich carrots
reduce the risk of colon cancer by as much as 24 percent. Another study
shows that women who ate raw carrots were five to eight times less
likely to develop breast cancer than women who did not eat carrots.
Further research into the application of both carrots and beta-carotene
in relation to other forms of cancer is ongoing.
Macular Degeneration: This is a common eye disease
of the elderly that impairs the function of the macula. Research has
found that people who ate the most amount of beta-carotene had a forty
percent lower risk of
macular degeneration
compared with those who consumed the least. Beta-carotene can also
split itself via an enzymatic reaction to form provitamin A, which is
often associated with antioxidant capacity in relation to vision.
Therefore, carrots are an all-around vision booster.
Improves Eyesight: Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, it is good for
improving eyesight and preventing conditions like night blindness from developing as we age.
Oral Health: The organic compounds in carrots all by themselves are good for
mineral antioxidants,
but carrots also stimulate the gums and induce excess saliva. Saliva is
an alkaline substance and combats the bacteria and foreign bodies that
can often result in cavities, halitosis, and other oral health risks.
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.
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 metabolized 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!
