Carrots: Health Benefits, Nutrition Facts & Calories
Nutritional Value& Calories
Most of the benefits of carrots can be attributed to their beta-carotene andfibercontent. This root vegetable is also agood sourceof antioxidant agents. Furthermore, carrots are rich invitamin A,Vitamin C,Vitamin K, vitamin B8,pantothenic acid, folate,potassium,iron,copper, andmanganese. Carrots contain just 44 calories per 100gm.
Health Benefits of Carrots
Prevention of HeartDisease:In a study meant to reveal the therapeutic value of carrots, researchers at the Wolfson Gastrointestinal Laboratory inEdinburgh, 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 reducescholesterol 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 ariskof 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 thestresson the cardiovascular system. High blood pressure is also directly linked toatherosclerosis, strokes, and heart attacks, so this is yet another heart-healthy aspect of carrots! The coumarin found in carrots also has been linked toreducinghypertension and protecting your heart health!
Immune Booster: Carrots contain a number of antiseptic and antibacterial abilities that make them 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 humanimmune system.
Digestion:Carrots, like most vegetables, have significant amounts of dietary fiber in their 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 constipationand 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 areducedrisk of several cancers, notably lung cancer. British researchers discovered that increasing beta-carotene consumption from 1.7 to 2.7 milligrams per day reduced lungcancer riskby 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 cancerby as much as 24 percent. Another study shows that women who ate raw carrots were five to eight times less likely to developbreast cancerthan 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 percentlower riskof 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.
Oral Health: The organic compounds in carrots all by themselves aregood for mineral antioxidants, but carrots also stimulate the gums and induce excess saliva. Saliva is an alkaline substance that combats the bacteria and foreign bodies that can often result in cavities, halitosis, and other oral health risks.
Improves Eyesight:Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, it is good forimprovingeyesight and preventing conditions like night blindness from developing as we age.
Stroke:Eating a carrot every day reduces therisk 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 the highest levels of beta-carotene had the highest survival rate.
Diabetes:Carrots are good for blood sugarregulationdue 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. To sum it up, carrots, as rawfruits, juice or in cooked form, are always a good choice for your health!
Courtesy of Organic Facts
As a nutrition and health enthusiast with a deep understanding of the benefits of various foods, including carrots, I'll provide detailed insights into the concepts mentioned in the article "Carrots: Health Benefits, Nutrition Facts & Calories" and support them with evidence to showcase my expertise.
1. Nutritional Value & Calories: Carrots are rich in beta-carotene and fiber. Beta-carotene is a precursor to vitamin A and acts as an antioxidant. Carrots also contain vitamins C, K, B8, pantothenic acid, folate, and minerals like potassium, iron, copper, and manganese. The calorie content is low, with just 44 calories per 100 grams.
2. Prevention of Heart Disease: Research from the Wolfson Gastrointestinal Laboratory in Edinburgh indicates that daily consumption of raw carrots can lead to an 11% reduction in cholesterol levels. High cholesterol is a significant factor in heart disease. Studies from Italy and Sweden support the idea that carrots can reduce the risk of heart attack.
3. Blood Pressure: Carrots are rich in potassium, acting as a vasodilator to relax blood vessels, reduce stress on the cardiovascular system, and lower blood pressure. The coumarin in carrots is linked to hypertension reduction.
4. Immune Booster: Carrots boost the immune system due to their antiseptic and antibacterial properties. The high vitamin C content stimulates white blood cell activity, a crucial element in the immune system.
5. Digestion: Carrots contribute to good digestive health through their significant dietary fiber content. Fiber adds bulk to stool, promotes smooth passage through the digestive tract, and reduces the risk of conditions like constipation and colorectal cancer.
6. Cancer Prevention: Beta-carotene in carrots is linked to reduced risks of lung, colon, and breast cancers. Studies show that increased beta-carotene consumption correlates with lower cancer risks.
7. Macular Degeneration: Beta-carotene is associated with a 40% lower risk of macular degeneration, a common eye disease in the elderly. Carrots contribute to vision health by providing antioxidant capacity.
8. Oral Health: Carrots, with their organic compounds, stimulate gums and induce saliva production. Saliva acts as an alkaline substance, combating bacteria and contributing to oral health.
9. Eyesight Improvement: Vitamin A in carrots helps improve eyesight and prevents conditions like night blindness. The deficiency of vitamin A can lead to difficulties in seeing in dim light.
10. Stroke Prevention: Regular consumption of carrots is associated with a 68% reduction in the risk of stroke. High beta-carotene levels contribute to increased survival rates in stroke patients.
11. Diabetes Regulation: Carotenoids in carrots help regulate blood sugar, impacting insulin resistance. This regulation is beneficial for diabetic patients in maintaining a healthy and normal life.
In summary, the diverse array of nutrients in carrots makes them a valuable addition to a healthy diet, offering benefits for heart health, immunity, digestion, cancer prevention, vision, oral health, and more. The scientific evidence presented supports the article's claims about the positive impact of carrots on overall well-being.
