Health Benefits of Carrot

Health Benefits of Carrot 

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Benefits of Carrot

BENEFITS:

• An excellent source of beta carotene, the precursor of vitamin A.
• A good source of dietary fiber and potassium.
• Help prevent night blindness, and best resource of eyes.
• May help lower blood cholesterol levels and protect against cancer.

DRAWBACK:

• Excessive intake can give skin a yellowish image.

Native to Afghanistan, carrots are our most abundant source of beta carotene, an ANTIOXIDANT nutrient that the body converts to vitamin A. One large carrot provides 17 mg of beta carotene and more than six times the Recommended Dietary Allowance (RDA) of vitamin A a nutrient essential for healthy hair, skin, eyes, bones, and mucous membranes. Vitamin A also helps prevent infections in the body. Antioxidants, such as beta carotene and vitamin A are essential to the diet because they protect against CANCER. 

A recent government study found that research volunteers who ate 7 ounces (about one cup) of carrots a day had an average 11 % reduction in their blood cholesterol levels after only three weeks. Lowered cholesterol levels in turn, decrease the risk of HEART DISEASE. Additional research is necessary to verify this and to identify the cholesterol lowering substance in carrots. Mean while, eating a prudent amount of carrots does no harm and may at the same time confer major health benefits against our two leading killers Cancer and heart disease.

SEEING IN THE DARK:

Carrots will not prevent or correct our most common vision problems, such as myopia and farsightedness, but a deficiency of vitamin A does cause night blindness, an inability of the eyes to adjust to dim lighting or darkness. Vitamin A combines with the protein op sin in the retinas rod cell to form the substances that the eye needs for good night vision. Consuming just one carrot every few days will provide enough vitamin A to prevent or over come night blindness.

COOKED OR RAW?

Naturally sweet carrots make an ideal high fiber, low calorie snack food. Interestingly, cooking actually increases carrots nutritional value, because it breaks down the tough cellular walls that encase the beta carotene. To convert beta carotene to vitamin A the body needs at least a small amount of fat, because vitamin A is soluble in fat nor water. Serving cooked carrots with a small pat of butter or margarine ensures that the body will be able to fully utilize this nutrient. Cooked and pureed carrots are an ideal beginner food, since they are naturally sweet and high in nutrients.

Carrots are also high in carotenoids, the yellow pigments that are the source of beta carotene and many bio flavornoids. Excessive intake of carrots may produce high level of these pigments, giving the skin a yellow tinge. This harmless condition, called carotenemia, will disappear within a few weeks of reducing carrot consumption. If the yellow skin persists, however or if the white portions of the eyes are also discolored the problem may be jaundice a symptom of a liver disorder.