Research has proven that getting the proper level of antioxidants into our bloodstream will reduce the risk of cancer. Consumption of carrots increases the level of key antioxidants in the bloodstream.Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium easily absorbed by the body. Finally they also contain Copper, Iron, Magnesium, Manganese, Phosphorous.and Sulphur - better than a wonder drug!!
Carrot can enhance the quality of breast milk. It can improve the appearance of the skin, hair and nails. When taken daily it can lower cholesterol and blood pressure. Raw carrot contains beta-carotene, a strong antioxidant that can prevent cancer. Carrot juice when taken every day prevents bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys). Carrot can help improve eye health. Carrot can help increase menstrual flow. Carrot can regulate blood sugar. Carrot can promote colon health, because it is rich in fibre.
Carrot is also helpful in the following cases: Obesity, poisoning of the blood, gum disease, insomnia, inflamed kidney, liver, gallbladder, Alzheimer's disease, colitis, ulcer and painful urination. Carrots are one of the richest sources of Vitamin A. Carotene present in this vegetable gets converted into Vitamin A by our body. It is indeed amazing that a mere 100grams of carrot supplies around 11,000 milligrams of vitamin A.
The first carrots were grown for medicinal purposes, perhaps the medicine tasted good! There is lots more in the history pages.
Research at the University of Wisconsin-Madison suggests that pigments in these colourful carrots, which taste just like regular carrots, may help prevent heart disease and cancer, and reduce cholesterol. Studies examining the health benefits of fruits and vegetables are revealing the disease-preventive powers of the pigments that give plants their distinctive colours.
Research at the University of Wisconsin-Madison suggests that pigments in these colourful carrots, which taste just like regular carrots, may help prevent heart disease and cancer, and reduce cholesterol. Studies examining the health benefits of fruits and vegetables are revealing the disease-preventive powers of the pigments that give plants their distinctive colours.
Orange carrots get their colour from beta carotene, a pigment the body converts to vitamin A. Vitamin A deficiency, although rare in the United States, poses a major public health problem in developing countries second only to protein malnutrition.
Anny
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