People first grew carrots as medicine, not food, for a variety of ailments.
A medium-size carrot has 25
calories, 6 grams of carbs, and 2 grams of fiber.
The veggie is an excellent source of
vitamin A , providing more than 200% of your daily requirement in just one carrot. Carrots are loaded with
beta-carotene, a natural chemical that the body changes into vitamin A.
The deeper orange the carrot, the more beta-carotene you’re getting.
We think of carrots as orange, but they can also be white, yellow, red, and purple.
1 Lower cholesterol
Carrots contain high amounts of soluble fiber, largely from pectin, which could be the reason they’ve been shown to lower cholesterol.
2 Reduce risk of cancer
The alphacarotene and bioflavonoids in carrots have
been associated with lower risks of cancer,
particularly lung cancer.
3 Keep your vision sharp
If your parents told you to eat your carrots for better eyesight, they were on to something. Carrotswon’t cure preexisting vision problems, but theycan protect against sight issues caused by vitamin
A deficiency.
The body converts beta-carotene to
vitamin A.
4 Stop memory loss
Middle-aged people who ate the lowest amount of root vegetables showed more than three times as
much cognitive decline as those who ate the most, according to a Netherlands study. Researchers
concluded that the beta-carotene in the vegetables
—especially from carrots—protected the central nervous system against aging.
5 Prevent diabetes
Carrots contain beta-carotene, a powerful
antioxidant associated with lower diabetes risk. In one study, those with the most beta-carotene in their blood had 32 percent lower insulin levels than
those with lower levels of beta-carotene.
6 Bolster your bone health
Carrots also contain small amounts of other vital nutrients such as vitamin C (5 milligrams per 1 cup serving) and calcium (96 milligrams per 1 cup serving). Many people, especially post-menopausal
women, don’t get enough calcium, so while carrots might not contain much, “every little bit helps,”
calories, 6 grams of carbs, and 2 grams of fiber.
The veggie is an excellent source of
vitamin A , providing more than 200% of your daily requirement in just one carrot. Carrots are loaded with
beta-carotene, a natural chemical that the body changes into vitamin A.
The deeper orange the carrot, the more beta-carotene you’re getting.
We think of carrots as orange, but they can also be white, yellow, red, and purple.
1 Lower cholesterol
Carrots contain high amounts of soluble fiber, largely from pectin, which could be the reason they’ve been shown to lower cholesterol.
2 Reduce risk of cancer
The alphacarotene and bioflavonoids in carrots have
been associated with lower risks of cancer,
particularly lung cancer.
3 Keep your vision sharp
If your parents told you to eat your carrots for better eyesight, they were on to something. Carrotswon’t cure preexisting vision problems, but theycan protect against sight issues caused by vitamin
A deficiency.
The body converts beta-carotene to
vitamin A.
4 Stop memory loss
Middle-aged people who ate the lowest amount of root vegetables showed more than three times as
much cognitive decline as those who ate the most, according to a Netherlands study. Researchers
concluded that the beta-carotene in the vegetables
—especially from carrots—protected the central nervous system against aging.
5 Prevent diabetes
Carrots contain beta-carotene, a powerful
antioxidant associated with lower diabetes risk. In one study, those with the most beta-carotene in their blood had 32 percent lower insulin levels than
those with lower levels of beta-carotene.
6 Bolster your bone health
Carrots also contain small amounts of other vital nutrients such as vitamin C (5 milligrams per 1 cup serving) and calcium (96 milligrams per 1 cup serving). Many people, especially post-menopausal
women, don’t get enough calcium, so while carrots might not contain much, “every little bit helps,”
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