Health Benefits Of Carrot

The health benefits of carrot include reduced cholesterol, prevention from heart attacks, warding off certain cancers and many others. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. This root, which has a scientific name of Daucus Carota, is a good source of antioxidant agents as well. Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.

Both adults and children like carrots because of its crunchy texture and sweet taste. Even though the color of original carrot is orange it grows in other colors including white, yellow, red or purple.

Vitamin and Mineral Content :

• Vitamin A – 12,000 I.U,
• Vitamin B; Thiamine B: .06 mg.
• Riboflavin: .06 mg.
• Niacin: .5 mg.
• Vitamin C: 5 mg.
• Vitamin D, E, G, & K
• Calcium: 39 mg.
• Iron: .8 mg.
• Phosphorus: 37 mg.
• Fat: 0.3 gm
• Carbohydrates: 9.3 gm.
• Protein: 1.2gm.
• Calories: 42

Health Benefits of Carrot:

• Carrot can enhance the quality of breast milk.
• Carrot can improve the appearance of the skin, hair and nails.
• When taken daily it can lower cholesterol and blood pressure.
• Raw contain beta-carotene, a strong antioxidant that can prevent cancer.
• Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
• Carrot can help improve eyesight.
• Carrot can help increase menstrual flow.
• Carrots can regulate blood sugar.
• Carrot can promote colon health, because carrot is rich in fiber.

Other beneficial health effects are:

• Prevent heart diseases: In a study meant to reveal therapeutic value of carrots researchers at the Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland revealed that cholesterol level reduces by 11 percent if seven ounces of raw carrots a day is taken for thee weeks. High cholesterol is a major factor for heart disease. Since regular consumption of carrots reduces cholesterol level it is good to prevent heart related problems. A group of Swedish scientists discovered that 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 one third the risk of heart attack as compared with those who ate fewer carrots.
• Prevent cancer: Beta-carotene consumption has been linked to reduced risk of several cancers, notably lung cancer. British researchers discovered that increasing beta-carotene consumption from 1.7 to 2.7 milligrams a day reduced lung cancer risk more than 40 percent. The average carrot contains about three milligrams of Beta-carotene. In a 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.
• Macular degeneration: This is a common eye disease of elderly. It impairs the macula. Researches found that people who ate the most Beta-carotene had a forty percent lower risk of macular degeneration compared with those who consumed the least.
• Improves eyesight: Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrot is rich in vitamin A it is good for improving eyesight.
• Stroke: A carrot a day reduces stroke risk by 68 percent. Many studies have strengthened the “carrot effect” on brain. Studies conducted on stroke patients revealed that those with highest levels of Beta carotene have the best survival rate.
• Diabetes: Carrot is good for blood sugar regulation because of the presence of carotenoids in carrot. Carotenoids inversely affect insulin resistance and thus lower blood sugar.
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