Although carrots are available all year round, locally grown, seasonal carrots are preferable because they are fresher and more delicious. Carrots are part of the Umbelliferae family, called after-umbrella, like flower clusters. Carrots are closely related as a family of parsnips, fennel, parsley, cumin, and dill.
We are fortunate to have the results of a new 10-year study in the Netherlands with carrots and the risk of cardiovascular disease (CVD) – and these results are fascinating. The intake of fruits and vegetables in the study was classified by color and focused on four-color categories: green, orange/yellow, red/purple, white. From these four categories, orange/yellow (and, especially, food products with deep shades of orange and yellow) emerged, being the most beneficial and protective against cardiovascular disease. Participants who ate at least 25 grams of carrots (25 grams, less than a quarter of a cup) had a significantly lower risk of CVD. And the groups of participants who ate 50 – or 75 grams more, had an even lower risk of CVD!
Much of the research has focused on carrot carotenoids and their important antioxidant benefits. After all, carrots (along with pumpkin and spinach) rank high on the list of antioxidant vegetables, commonly eaten in the United States. Recent studies have concluded that carrots have come to the fore as a nutrient called phytonutrients. In carrots, the most important components are polyacetylene, falcarinol, and falcarinol. Several recent studies have identified these polyacetylenes in carrots as phytonutrients that may help inhibit the growth of colon cancer cells. These new findings are exciting because they suggest a key interaction between carotenoids and polyacetylenes in carrots. Apparently, the rich content of carotenoids in carrots helps prevent not only oxidative damage inside our body but can also help prevent oxidative damage. In other words, these two amazing groups of phytonutrients in carrots can work together in a synergistic way to maximize their benefits to our health!
It turned out that carrots taste better steamed! In a recent study on the examination of different methods in cooking vegetables, study participants were asked to evaluate the aroma and taste, the general acceptability of the results. Compared to boiling points, study participants significantly favored the overall taste and acceptability of steamed carrots compared to boiled ones.
Carrots, slices, raw
(122.00 grams) Calories: 50
NutrientDRI / DV
vitamin A – 113%
biotin – 20%
vitamin K – 18%
fiber – 14%
molybdenum – 14%
potassium – 11%
vitamin C – 10%
vitamin B6 – 10%
manganese – 9%
vitamin B – 38%
vitamin B – 17%
pantothenic acid – 7%
copper – 6%
phosphorus – 6%
folate – 6%
vitamin B – 25%
vitamin E – 5%
Carrots are probably best known for their rich supply of nutrients and antioxidants, which has actually been called beta-carotene. However, these delicious root vegetables are not only a source of beta-carotene but also contain a wide variety of antioxidants and other nutrients. They are beneficial in cardiovascular problems, but also anti-cancer nutrients.
All varieties of carrots contain significant amounts of antioxidant nutrients. Included here are traditional antioxidants, such as vitamin C, as well as phytonutrient antioxidants, such as beta-carotene. The list includes:
Different varieties of carrots contain different amounts of these antioxidant phytonutrients. Red and purple carrots, for example, are best known for their rich anthocyanin content. The oranges are particularly notable for their beta-carotene content, which accounts for 65% of their total carotenoid content. In yellow carrots, 50% of all carotenoids come from lutein.
Given their richness in antioxidants, it is not surprising that we find many studies on this. Our cardiovascular system needs constant protection. Thus they (carrots) are considered cardioprotective.
The anti-cancer benefits of carrots have been proven in the prevention and treatment of colon cancer. Part of this research involved the actual intake of carrot juice by the participants, as well as other research that involved studies on different types of cancer cells.
Baby carrots are rich in nutrients and low in calories and are ideal for raw or steamed snacks, or in a mixture of vegetables.
What do they contain?
Vitamin A is the nutrient in carrots of all types and varieties. Each chopped “cup” contains 21384 IU – international units. The daily dose, for example, recommended for women, is 2,300 IU, or 700 micrograms. Vitamin A helps ensure good eyesight, healthy skin, and the proper functioning of the immune system. For the reproduction of a cell, we need vitamin A, but it also participates in bone formation. Vitamin A in carrots comes in the form of beta-carotene, which the body converts into vitamin A during digestion. Although eating carrots is beneficial, taking large amounts of vitamin A through supplements can cause toxicity.
A cup of chopped baby carrots, or large carrots, contains 3.6 grams of dietary fiber, which is 10 percent more than we need in a day. Fiber supports digestion, regulating, and helping those with constipation. High-fiber diets are also linked to lowering cholesterol, reducing the risk of diabetes, and preventing colon cancer. High-fiber foods are also useful for weight control, adding the volume of free calories to food.
Vitamin K is an essential vitamin that plays a role in blood clotting and the production of certain bone proteins. A cup of baby carrots or chopped carrots contains about 17 micrograms of vitamin K; adult women need 90 micrograms a day. Other excellent sources of vitamin K are all green and dark green leaves, such as cabbage, spinach, broccoli, and soybean oil. If you are taking any anticoagulant medication, such as warfarin, it cannot be taken safely with large amounts of vitamin K.
At 7.6 milligrams of vitamin C per cup of chopped carrots, carrots provide about 10 percent of the 75 mg daily requirement for women. Our body uses vitamin C for many functions, including immune support, cell repair, and wound healing. Vitamin C also helps you absorb iron from food, which is especially important during menstruation in women. However, there is no truth in that myth, which tells us that consuming large amounts of vitamin C helps prevent colds. Although regular vitamin C supplements can reduce the duration of colds. They play an important role in cancers and tumors, being antitumors, and yes, they play an important role in fighting various viruses and bacteria, etc.
Our vegan cream carrot soup contains:
A larger handful of baby carrots, 1 smaller parsley root, half a white onion (or leek), 1 tablespoon organic coconut butter, a little Himalayan salt, spring water – mix together in a blender and mix Serve with dried mint. (Vegetables can be lightly steamed, or soup can be made raw)
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