Composition and Health Benefits of Carrots
A Rich Natural Source of Vitamins and Minerals with Many Uses
Jul 2, 2009
The carrot, first grown in England during the reign of Queen Elizabeth, is today popular all over the world. It can be cooked, made into soup or juice, or even consumed raw. Carrots make a good addition to salads, pasta, vegetable dishes, dips and even desserts. Carrot juice can be used in combination with other fruits and vegetables, and is known as a “miracle juice” because of its many benefits.
Composition of Carrots
- Carrots, like broccoli, are rich in vitamins and antioxidants. They are high in beta-carotene, a form of pro-vitamin A, which is converted into Vitamin A by the liver, and stored in the body. Vitamin A is a powerful antioxidant. The name “carotene” comes from “carrot.” Red carrots contain 10-15 times more carotene than yellow ones.
- Other vitamins include Vitamin B3, Vitamin C and E.
- They are also rich in minerals: potassium, calcium, iron, zinc, sodium, sulphur, chlorine and traces of iodine.
- Carrots also contain soluble fiber and pectin.
Health Benefits of Carrots
Vitamin A in carrots contributes to healthy vision, maintains the mucus membranes, and prevents aging, cancer and chronic diseases. In ancient Germany, women ate raw carrots to look young and control age spots. This is because beta-carotene is a powerful antioxidant that counteracts the effects of sun damage. Carrot juice benefits dry and rough skin.
Carrots are rich in alkaline elements, which purify and revitalize the blood. They balance the acid alkaline ratio in the body.
Potassium in carrots helps to balance the high levels of sodium associated with hypertension, and keeps blood pressure under control. Fresh carrot juice enables calcium to be assimilated more easily than from a glass of milk.
The high soluble fiber content reduces cholesterol by binding LDL, the bad cholesterol. Moreover, carrots increase HDL, the good cholesterol, and thus prevent blood clots and heart diseases, especially in diabetics.
Carrots are good for dental health, since they kill harmful germs in the mouth and prevent tooth decay. Chewing a carrot after a meal helps to clean the teeth and dislodge food particles from crevices.
Carrots aid digestion by increasing saliva, and supplying the minerals, vitamins and enzymes required for it. Regular consumption of carrots, specially the juice, prevents gastric ulcers and digestive disorders. The juice is a remedy for colitis, peptic ulcer, intestinal colic, and dyspepsia. Carrot juice is also effective in constipation, especially in combination with lemon juice and spinach juice.
Carrot soup is a natural and effective remedy for diarrhea, which can cause dehydration. It supplies fluid and replenishes the calcium, sodium, potassium and magnesium. The pectin in the soup is anti-bacterial and anti-inflammatory; it coats the intestines, and prevents vomiting.
Raw carrots have been used as a home remedy for treating worms in children. They are also recommended for increasing fertility in women.
Culinary tips
- Though some minerals may be lost during cooking, carrots become more nutritious when cooked. When eaten raw, only 25% of the beta-carotene is converted into Vitamin A. Cooking breaks down the cell membrane, and fat in the food helps the absorption of beta-carotene, which is a fat soluble vitamin.
- According to Sharon Barbour (BBC news), carrots should be boiled whole before being cut, as cutting depletes 25% of the anti-cancer compound falcarinol.
- The most valuable nutrients are found in and just below the skin, so it is advisable to simply scrub carrots before cooking them.
Carrots are good for the overall health, and specially organs like the skin, eyes, digestive system and teeth. This is due to the presence of essential vitamins and minerals, which have curative and preventive properties. Carrots can be used in different forms, and are considered natural cleansers and powerful health boosters.
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