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 aging. 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.
Carrots are one of the most widely used and
enjoyed vegetables
in the world, partly because they grow relatively easily, and are very
versatile in a number of dishes and cultural cuisines. Carrots are
scientifically classified as Daucus
carota, and it is categorized as a root vegetable. It is
typically orange in color, but purple, white, yellow, and red carrots are out
there, just not as common. The taproot of the carrot is the part of the vegetable
most commonly eaten, although the greens are still beneficial in salads and
other forms.
The type of carrot most commonly eaten around the
world is the domesticated variation of the wild species named above, and it is
native to Europe and southwestern Asia. The majority of carrots are now
cultivated in China, but they are exported throughout the world to be included
in salads and soups, as well as a stand-alone vegetable for snacks, side
dishes, and essential ingredients in many recipes.
Carrots in the wild have a woody core element
that is not very palatable, so cultivation has eventually selected that
characteristic out so we are left with the form of carrots that we are familiar
with today. Both adults and children like carrots because of their crunchy
texture and sweet taste, so this is one of the valuable vegetables for parents,
as children seem to enjoy eating them, a rare exception!
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, so let’s first understand what
exactly is it about carrots that make them so beneficial!
Nutritional Value & Calories
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.
Carrots contain just 44 calories per 100gm.
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 three 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 a 1/3rd risk of heart attack as compared with those who ate fewer 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 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 reduces 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!
To know more details visit https://www.organicfacts.net/health-benefits/vegetable/carrots.html
