Carrots

Jul
2012
03

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Carrots have one of the highest levels of beta carotene, a powerful antioxidant and are well known for their sweetening and remineralizing, anti anemic, healing, diuretic and sedative properties.

About – Carrots are a biennial plant producing a horn-shaped root vegetable, usually orange but also found in purple, red, white and yellow. Today’s garden carrots come from centuries of selective breeding of a wild carrot, D carota, to reduce bitterness, increase sweetness and its originally woody core. Its wild ancestors likely came from Iran and Afghanistan but carrots are now grown all over the world. In earlier times, carrots were usually grown for their leaves and seeds, as are their relatives: dill, parsley, cumin and fennel.  Carrot greens are also edible and very nutritious, especially high in vitamin K.

Nutrition – Carrots have a very complete nutritional profile which is easily assimilated by our body. Carrots are antioxidant rich and have a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine. They are an excellence source of beta-carotene, which can be easily changed by our body into vitamin A, which is essential for healthy cell growth, builds a strong immune system and improves eyesight. Beta-carotene consumption has been linked to reduced risk of several cancers, and also, studies conducted on stroke patients revealed that those with highest levels of Beta carotene have the best survival rate. Carrots are good for blood sugar regulation, as its abundant carotenoids inversely affect insulin resistance and thus lower blood sugar

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